Toasted Almond Chicken Salad Sandwiches Recipes

Steps:

• In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 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.

Steps:

• Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.

Steps:

• In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

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:

• You can toast your own almonds either in a frying pan or in the oven. Be careful to watch them, though, because they will burn quickly.
• In a medium bowl, gently combine chicken breast, toasted almonds, dried cranberries, Miracle Whip Light, celery, onion, salt, and pepper until all is well coated.
• Place one-fourth of the mixture on each of four slices of bread. Top with a lettuce leaf and another slice of bread. Enjoy!

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 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.