Flavorful Chicken Salad Sandwiches Food
CHICKEN SALAD SANDWICHES
These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g
CLASSIC CHICKEN SALAD SANDWICHES
Steps:
- To bake boneless chicken breasts, preheat the oven to 350 F. Line a baking pan with foil.
- Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.
- Bake until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 30 minutes. Let cool and chop.
- To poach boneless chicken breasts, place chicken in a single layer in a deep skillet or sauté pan.
- If desired, add some herbs and chopped aromatic vegetables, such as onions, garlic, or carrots. Cover the chicken with water (about 1/2 to 1 inch above the chicken breasts) and bring to a boil over high heat.
- Reduce the heat to a simmer, cover the pan, and continue cooking for 8 to 15 minutes, depending on the size of the chicken pieces.
- Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.
- Once you've cooked the chicken, gather all of the ingredients.
- In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.
- Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.
- Add more mayonnaise to moisten, if desired.
- Serve on bread with lettuce and enjoy.
Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Cholesterol 106 mg, Fiber 2 g, Protein 20 g, SaturatedFat 6 g, Sodium 703 mg, Sugar 5 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g
BEST CHICKEN SALAD SANDWICH
Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.
Provided by peloquinswife
Categories Salad
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g
HOT CHICKEN SALAD SANDWICHES
A deliciously different Make-Ahead hot sandwich. Easy to prepare and requires just 20 minutes to bake. Cut in quarters for appetizers.
Provided by BeachGirl
Categories Lunch/Snacks
Time 40m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim crust from bread.
- Mix butter and cheese together and spread on the bread slices.
- Mix together chicken, eggs, olives, onions, and mayonnaise.
- Spread mixture on 6 slices of bread.
- Place remaining bread slices, cheese side up, over the chicken filling.
- Place sandwiches in single layer on large baking sheet.
- ***Torefrigerate for later baking, cover with plastic wrap and refrigerate now.
- ***Preheat oven to 400 Degrees.
- Heat sandwiches, uncovered, for about 20 minutes or until hot and cheese topping melts and bread is toasted.
Nutrition Facts : Calories 606.4, Fat 41.4, SaturatedFat 18, Cholesterol 213.5, Sodium 852.2, Carbohydrate 33.5, Fiber 1.4, Sugar 4.7, Protein 25
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