CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
CHICKEN SALAD SANDWICHES
These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g
GOURMET CHICKEN SALAD SANDWICH
This is an adult version of a childhood favourite. As kids, we had lots of chicken and sweetcorn sandwiches and I wanted to upgrade the flavor profile of the mixture as I got more experimental with my cooking. I have added yoghurt to the recipie so its healthier than just mayo alone! It's got the sweet and tart of cranberries...
Provided by Maryam Rasul
Categories Poultry Appetizers
Time 1h20m
Number Of Ingredients 16
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!
CHICKEN AND FENNEL SALAD SANDWICHES
Provided by Maggie Ruggiero
Categories Salad Chicken Citrus Herb Vegetable Roast Yogurt Lunch Fennel Summer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Roast chickens:
- Put oven rack in middle position and preheat oven to 425°F.
- Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
- Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
- Make dressing and assemble sandwiches:
- Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
- Serve chicken salad in rolls.
CHICKEN SALAD SANDWICHES
Steps:
- In a medium mixing bowl, place the chicken, grapes, nuts, celery, onion, relish, salt, and pepper. Stir until well combined. Add the mayonnaise and stir until the chicken is well coated.
- Arrange a few slices of bread in a neat stack and use a serrated knife to slice off the crusts. Repeat until all of the bread slices are trimmed.
- Place about a 1/2 cup chicken salad on half of the slices. Place the remaining slices on top. Slice each sandwich into 4 squares or triangles. Arrange on a platter and serve.
- from aunt elsa's kitchen
- Aunt Elsa would make these ahead of time for a party and refrigerate them for a few hours or freeze them for up to a week and remove them from the freezer the morning of the event. Her secret was to spread a thin coat of butter on the bread, which prevents the sandwiches from getting soggy without changing any flavor.
- To make ahead, spread a light coat of butter on one side of each slice of bread. After slicing as directed above, cover the sandwiches with wax paper, and then cover with a damp towel. Refrigerate until needed.
- For longer storage, cover the platter of sandwiches with plastic wrap and freeze. Uncover the sandwiches and let stand at room temperature for a few hours before serving.
GOURMET CHICKEN SALAD
This isn't your typical chicken salad. The sweetness of the seedless grapes, the lightness of the whipping cream, the crunch of the nuts and the dried fruit make a perfect complement to this chicken salad. It's just like chicken salad you would expect to find at a fancy restaurant, but it's super easy to make. I like to eat this with crackers as much as I like eating it as a sandwich. Revised 6/13/16 to lower the salt content.
Provided by Crafty Lady 13
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, whip cream to soft peaks.
- Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
- Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.
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- Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
- In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
- Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.
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