Gabby Gourmets Ranch Style Chicken Salad Sandwiches Recipes

Steps:

• In large mixing bowl, prepare and combine first 6 ingredients, mixing well to blend.
• In a smaller bowl, combine the next 5 ingredients and blend well.
• Pour second mixture over the chicken mixture and again mix well (more mayo can be added if desired).
• Slice the croissants (warm slightly if desired) and fill with a couple of rounded tablespoons of the chicken salad mixture.
• Garnish with sprouts, peppers, etc.

Steps:

• 1. First, clean chicken breast and remove excess fat and bits.
• 2. Then, cut into small pieces. About 1 inch cubes.
• 3. Marinate chicken cubes with garlic and ginger paste, and salt and pepper (or soy sauce.) I use soy sauce when I can because I feel it adds more depth to the flavor.
• 4. Heat a tablespoon of oil in a saucepan over the stove on medium heat.
• 5. Add the stock to the pan.
• 6. Next add the marinated chicken cubes.
• 7. Boil the chicken in the stock until the chicken is fully cooked through. I like to start breaking apart the chicken at this stage. It helps in two ways: first it tells me that the chicken is cooked; and second, it give me a head start in the shredding process.
• 8. Take the pan off the heat and begin to shred the chicken using two forks. Keep any remaining liquid in the pan as you will need for your mixture.
• 9. Leave chicken to cool in its own juices.
• 10. In a seperate mixing bowl, add yoghurt and mayo and mix.
• 11. Chop up the spring onions and the avacado.
• 12. Add chopped avacado and spring onions ot the mixing bowl. I always throw in the pit of the avacado in the mixture to keep the chopped avacado from turning brown.
• 13. Add dried cranberries and mix.
• 14. Finally add the room temperature shredded chicken along with any residual juices from the saucepan. Should not be that much, about a tablespoon or so.
• 15. Mix it all up and finally add cracked black peppercorns, salt, and sugar to taste!

Steps:

• In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.