SOUTHWEST CHICKEN PANINI
Enjoy a bistro-style Southwest Chicken Panini without leaving home! Get out the panini grill, peppers, cilantro & colby jack cheese for a chicken panini!
Provided by My Food and Family
Categories Lunch
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Heat panini grill sprayed with cooking spray.
- Spread tortilla with aioli.
- Layer remaining ingredients on half of the tortilla; fold tortilla in half.
- Grill 2 to 3 min. or until golden brown.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 860 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 1 g, Protein 14 g
CHICKEN SALAD PANINI
Grilled indoors, this delightful sandwich can be enjoyed any time of year. "The honey-mustard dressing gives the chicken plenty of pizzazz, and the apple and pecans lend a lively crunch," notes Lisa Huff of Birmingham, Alabama.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. , Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.
Nutrition Facts : Calories 730 calories, Fat 42g fat (14g saturated fat), Cholesterol 116mg cholesterol, Sodium 1155mg sodium, Carbohydrate 52g carbohydrate (14g sugars, Fiber 4g fiber), Protein 39g protein.
WALDORF CHICKEN SALAD PANINI
Steps:
- Preheat the oven to 375 degrees F.
- Pat the chicken dry with paper towels. Rub the exterior and cavity liberally with the olive oil. Sprinkle with salt and pepper. Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme. Tie the legs tightly with kitchen twine and fold the wing tips under the breasts. Place on a roasting rack in a deep pan and into oven. Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours. Remove and cool.
- Once cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely.
- Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper.
- To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press.
- Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process.
- To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp serrated knife and arrange on serving plates. Enjoy immediately.
SOUTHWEST CHICKEN PANINI
Like Lean Cuisine's® panini sandwich, but don't like the price? Here's our homemade version.
Provided by MARIGOLD82
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.
- Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.
- Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.
- Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.
Nutrition Facts : Calories 807.6 calories, Carbohydrate 49.1 g, Cholesterol 113.1 mg, Fat 50.3 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 16.3 g, Sodium 3015.7 mg, Sugar 8.3 g
SOUTHWESTERN CHICKEN PANINI
The cilantro pesto really makes this sandwich different. This is from Cuisine at Home magazine, and it was a huge hit at our house. Luckily, this made enough of the pesto to make the sandwiches twice!
Provided by JeriBinNC
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
- Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
- Mix mayonnaise, chipotle puree, and sugar in a small bowl.
- Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).
Nutrition Facts : Calories 565.3, Fat 36.5, SaturatedFat 9.9, Cholesterol 64.8, Sodium 735.1, Carbohydrate 37.5, Fiber 2, Sugar 5.9, Protein 22.5
CHICKEN SALAD PANINI
Make and share this Chicken Salad Panini recipe from Food.com.
Provided by kirsten.regan
Categories Lunch/Snacks
Time 16m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix chicken, mayonaisse, bacon, green onions, and Ranch dressing. Spread onto 4 slices of bread. Top with cheese and remaining bread. Cook in preheated grill pan or skillet on medium heat for 3 minutes or until golden brown.
Nutrition Facts : Calories 380.4, Fat 24.9, SaturatedFat 9.1, Cholesterol 108.8, Sodium 412.7, Carbohydrate 4.4, Fiber 0.1, Sugar 1.4, Protein 33.3
CHICKEN SALAD PANINI
Enjoy a better-for-you Chicken Salad Panini! This delicious Chicken Salad Panini has melted cheddar and fresh tomatoes on hearty multigrain bread.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill pan or heavy skillet sprayed with cooking spray on medium heat. Meanwhile, combine first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread slices.
- Cook 3 min. on each side or until sandwiches are golden brown on both sides.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 39 g
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