HERBAL CHICKEN SALAD SANDWICHES
The chicken is poached in the jasmine green tea, lending fresh, fragrant appeal to the chicken salad. Lovely served for a ladies luncheon. The sandwich can also be cut into slender pieces and served as a "tea" sandwich.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let steep for 5 minutes.
- Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
- Stir together the onions, mayonnaise, yogurt, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine.
- Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
- Divide the chicken among 4 of the bread slices, and top with the almonds, salad greens and the remaining bread slices. Cut in half and serve.
Nutrition Facts : Calories 480 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 58 milligrams, Sodium 540 milligrams, Carbohydrate 57 grams, Fiber 13 grams, Protein 32 grams, Sugar 33 grams
HERBED CHICKEN SALAD SANDWICHES RECIPE - (4.5/5)
Provided by á-25089
Number Of Ingredients 10
Steps:
- Combine tarragon, mayonnaise, yogurt, lemon juice and salt in a large bowl. Stir in chicken and onion. Top each of 4 bread slices with 1 lettuce leaf, about 1/2 packed cup chicken salad, 1/4 cup micro-greens, and 1 bread slice.
CHICKEN SALAD WITH FRESH HERBS
Provided by Emeril Lagasse
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
- When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH
Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
Provided by The New York Times
Categories easy, lunch, quick, snack, weekday, sandwiches
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
- Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
- Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN SALAD WITH HERBS (SANDWICHES)
Quick Lunch! Place on lettuce leaf or in a sandwich. This flavorful salad is good anytime. If in a sandwich, grill bread to a golden brown and add lettuce leaf. A quick meal and add chips! A wonderful addition in making a sandwich with this chicken salad is to spread recipe #277820 on one side of the bread.
Provided by Seasoned Cook
Categories Lunch/Snacks
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium size bowl, mix celery, red onion, carrot, basil, thyme, tarragon, parsley, celery seed, honey mustard and mayonnaise.
- Add chopped chicken. Add salt and black pepper to taste. Mix well.
- If placing in a sandwich, multi-grain wheat bread is good.
Nutrition Facts : Calories 257.7, Fat 10, SaturatedFat 2.3, Cholesterol 87.5, Sodium 309.8, Carbohydrate 10.4, Fiber 1.6, Sugar 5.8, Protein 30.1
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