Cranberry Chicken Salad Sandwiches Food

QUICK CRANBERRY CHICKEN SALAD SANDWICHES

Steps:

• Place buns cut side up on an ungreased baking sheet. Spread butter over bun bottoms. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread cream cheese on bun tops., In a small bowl, combine the chicken, cranberry sauce, mayonnaise, onions and lemon juice. Spread over bun bottoms. Top each with a lettuce leaf; replace tops.

CRANBERRY CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the chicken, cranberries, onion, celery, salt and pepper. Stir in Miracle Whip. , Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops.

CRANBERRY CHICKEN SALAD WITH PECANS

Steps:

• Place a large non-stick skillet over medium-high heat with olive oil. Drain chicken and cook in skillet until all the pink is gone (you may have to do this in batches depending on how big your skillet is). Place cooked chicken in large bowl and season with salt and pepper to taste. Cover and refrigerate until cool, about 30 minutes.
• In a small bowl mix together cream, mayonnaise, Greek yogurt, poppy seeds, and orange zest until combined. Pour mixture over chicken and season to taste with salt and pepper. Add chopped celery and mix until combined. Cover and refrigerate for at least 1 hour.
• In a small pan over medium heat, melt butter. Add nuts and cook until toasted, about 2-3 minutes (they should be a little more than lightly browned and you'll begin to smell them).
• Stir in toasted nuts and dried cranberries just before serving. Serve with split croissants.

RACHEL'S CRANBERRY CHICKEN SALAD

Steps:

• Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

CHICKEN SALAD AND CRANBERRY BRIE TOAST

Steps:

• Begin by poaching the chicken. Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. When done, remove to a platter and set aside to cool. Strain the liquid and reserve it for use as chicken stock. Shred the chicken meat and discard the skin and bones.;
• Preheat oven to 325 degrees F.
• Roughly chop the walnuts and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season walnuts with salt once they are finished toasting. Add the walnuts, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the shredded chicken and set aside while you prepare the bread.
• Toast the bread in a hot oven until golden. Smear each piece with a little butter and then a tablespoon of cranberry sauce over 4 of the pieces. Lay the 4 cranberry-smeared pieces out on a sheet tray and top each piece with 2 to 3 slices of thick-cut brie. Pop this back in the oven for a minute or 2 so the cheese is slightly melted and creamy. Remove from the oven and top with a few slices of green apple. Top with a scoop of the chicken salad and cover with the other half of the bread to complete the sandwich. Serve.

CRANBERRY-ALMOND CHICKEN SALAD SANDWICH

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!

CRANBERRY CHICKEN SALAD

Steps:

• In a large glass bowl, mix first 6 ingredients until well blended.
• Add remaining ingredients & mix well.
• Refrigerate to chill before serving.