Almond Chicken Salad For Dips Sandwiches Recipes

Steps:

• Preheat oven to 350 degrees. Spread almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
• In a medium saucepan, combine chicken, salt, onion, peppercorns, and the water. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate to cool; reserve stock for another use.
• When chicken is cool enough to handle, shred the meat and chop into small pieces. Return to plate; cover, and place in refrigerator until ready to use.
• In a small bowl, combine mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir remaining mayonnaise into chicken. Thinly spread butter on two slices of bread; cover one slice with a thin layer of chicken salad, and top with other bread slice. Set aside. Repeat with remaining ingredients.
• Stack several sandwiches; use a serrated knife to trim crusts and cut into two rectangles. Arrange sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on short ends, and gently pat on almonds. Serve immediately. (Do not cover with damp paper towels or the almonds will become soft.)

Steps:

• 1. Combine lemon juice, mayonnaise, and salt until well blended.
• 2. Toss with chicken, celery and almonds.
• 3. Serve on bread or crisp lettuce.

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Steps:

• Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
• Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

Steps:

• In large bowl, stir together chicken, celery raisins and almonds.
• Add remaining ingredients.
• Mix well and chill in the refrigerator 2 hours before serving.
• Serve on croissant rolls or toasted pita bread.
• Use a food processor for a creamier texture.
• Enjoy!
• TIME SAVER: While cooking chicken, prepare the rest of the ingredients. When chicken is done, cool on stove-top and serve. Okay if slightly warm. Also clean up cooking area if you are waiting for chicken to cool.

Steps:

• In a large bowl, combine chicken, grapes, celery, onions and eggs.
• In another bowl, combine the next nine ingredients; stir until smooth.
• Pour over the chicken mixture and toss gently.
• Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving.
• Garnish with kiwi if desired.
• **Cooking time does not include cooking the chicken or boiling the eggs.

Steps:

• Combine the chicken, grapes, celery, mayo, almonds and pepper together and mix well.
• Divide among 4 slices bread.
• Top each with lettuce and another slice of bread.

Steps:

• Toss romaine in large bowl with chicken, orange, strawberries, and onion.
• Sprinkle with toasted almonds and drizzle with poppyseed dressing.
• Variation: For a beautiful presentation, layer the ingredients in a clear glass bowl.

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, chicken, eggs, celery and almonds. In a small bowl, combine the remaining ingredients; stir in reserved pineapple juice. Pour over chicken mixture; mix well. Refrigerate until serving.

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
• In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
• Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
• Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.