Dill Chicken Salad Sandwich Food

DILL CHICKEN SALAD

Steps:

• Place chicken, onion, and celery in a large bowl and toss to combine.
• In a smaller bowl mix mayonnaise and dill.
• Stir mayonnaise mixture into chicken and add salt and pepper to taste.
• Serve on bread or with crackers.
• * You can add more or less mayo to your liking.
• ** We like alot of dill flavor so we use fresh dill. You can also adjust this amount to your liking.

THE REAL "DILL" CHICKEN SANDWICH

Steps:

• Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
• In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
• Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
• Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
• To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.

CHICKEN SALAD SANDWICHES WITH WALNUT-DILL PESTO

Steps:

• Combine the onion, lemon juice, sugar, 1/4 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
• Put the dill, walnuts and garlic in a food processor and pulse until coarsely chopped. With the motor running, slowly add the olive oil until the mixture comes together, scraping down the sides of the processor as needed. Transfer the dill pesto to a large bowl and stir in the lemon zest and 1/2 teaspoon each salt and pepper. Add the chicken and toss to coat.
• Drain the onion and squeeze dry. Drizzle the tomatoes with olive oil and season with salt and pepper. Divide the lettuce and tomatoes among 4 pieces of bread; top each with some chicken salad, onion and another piece of bread. Serve with chips.

DILL CHICKEN SALAD SANDWICH

Steps:

• Pull all the meat from the chicken. This should sum to about 4 cups or so.
• Add the salt, pepper, garlic powder, onion powder, dill, celery and the mayonnaise. Mix thoroughly.
• Cover and shill overnight for flavors to meld.
• For sandwiches: Slice croissants in half to form top and bottom. Spread a bit of mayo on the bottom half. Place about 1/2 leaf of lettuce on the mayo. Place two scoops, side-by-side (about 1/4 cup each) on top of the lettuce. Place a tomato slice ( I prefer about 1/4 inch thick) on top of each mound of chicken salad (should be two slices per croissant). Cut in half, pick through to hold it in place and plate.

CUCUMBER CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.

DILLY CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. , Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown. , Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.