Frosted Chicken Salad Sandwiches Food

CLASSIC CHICKEN SALAD

Steps:

• Combine all ingredients in a small bowl and mix well.
• Season with salt and pepper to taste.
• Serve as a sandwich or over salad.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

FROSTED CHICKEN SALAD SANDWICHES

Steps:

• Cut circles from each slice of bread with chicken can.
• Combine chopped eggs, chicken, olive, and mayonnaise. Mix well.
• Spread filling on one slice of bread.
• Top with second slice and spread filling again.
• Top with 3rd slice of bread.
• Continue until bread is used up.
• Frosting:.
• Combine frosting ingredients and beat until fluffy.
• Frost top and sides of sandwiches.
• Let sandwiches stand in the refrigerator overnight or at least 6-8 hours.
• Bake at 375F for 15 minuts.
• Serve hot.

CHICKEN SALAD SANDWICHES

Steps:

• Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
• Serve the chicken salad on the toasted rolls with lettuce and tomato.

ROAST CHICKEN SALAD SANDWICHES

Steps:

• Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes. Transfer to a cutting board and let cool slightly. Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use.
• Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes. Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water, the cayenne and 1/2 teaspoon salt.
• Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon juice to taste. Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad. Cut into sandwiches; serve with potato chips.

CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
• When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
• To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

CHICKEN SALAD FOR SANDWICHES

Steps:

• Place chicken, celery stalk and onion in saucepan with water to cover.
• Bring to a boil and simmer 20 minutes or until chicken is done.
• Drain and discard onion and celery.
• Let chicken cool.
• In a food processor chop chicken.
• In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
• Cover and refrigerate until chilled.

HOT CHICKEN SALAD SANDWICHES

Steps:

• Preheat oven to 350°F. Mix chicken, VELVEETA, celery and dressing.
• Fill buns with chicken mixture. Wrap in foil.
• Bake 15 minutes.