CHICKEN SALAD SANDWICHES
Provided by Ina Garten
Categories main-dish
Time 1h20m
Yield 4 to 5 servings
Number Of Ingredients 8
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.
ASIAN CHICKEN SALAD SANDWICH
This chicken salad is like nothing you've tried before. It's untraditional and amazing. The chicken salad is perfectly balanced with crispy cabbage, savory chopped chicken, and crunchy slivered almonds. Mixed with the tangy and slightly spicy carrot ginger dressing takes this chicken salad to a whole new level. The dressing alone...
Provided by Lolly St John
Categories Sandwiches
Time 30m
Number Of Ingredients 23
Steps:
- 1. Dressing: Cut the veggies into small pieces and put in the food processor with liquids.
- 2. Process until smooth. Set aside.
- 3. Chicken salad: Mix together the ingredients.
- 4. Blend in the dressing. Refrigerate.
- 5. Spoon chicken salad onto crusty bread. Top with Lettuce. Slice and serve.
EASY CHICKEN SALAD SANDWICH
While I normally like using all fresh ingredients, sometimes it's just not feasible. I like to keep comfort foods simple and this is no exception.
Provided by hannahs dad
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Drain chicken very well and empty into mixing bowl.
- Add remaining ingredients and mix well with a fork shredding chicken as you do so.
- Place in fridge to chill and let flavors disperse, think 30-60 minutes. Spread on your favorite bread with some romaine lettuce and enjoy!
Nutrition Facts : Calories 342.9, Fat 20.3, SaturatedFat 4.8, Cholesterol 94.2, Sodium 277.6, Carbohydrate 9.6, Fiber 1.3, Sugar 3.5, Protein 29.7
CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH
Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
Provided by The New York Times
Categories easy, lunch, quick, snack, weekday, sandwiches
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
- Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
- Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams
GINGERED CHICKEN SALAD SANDWICH
This recipe makes one sandwich. For the bread use soft, thick sliced challah or brioche. The chicken is poached in ginger, but if you want to use leftover chicken from another meal or a rotisserie chicken, it will still be delicious. Just cook the ginger, but don't re-cook the chicken.
Provided by threeovens
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 9
Steps:
- Bring ginger slices and water to a boil in a medium saucepan over medium high heat; reduce heat to medium low and cook ginger for 5 minutes.
- Add chicken (should be completely submerged), cover, and remove from heat; let sit for 15 to 20 minutes until it is not pink in the center.
- Transfer to a plate to cool, reserving some of the cooking liquid and the cooked ginger slices.
- Meanwhile, in a medium bowl, combine ground ginger with 1 teaspoon of the cooking liquid; stir to dissolve.
- Finely chop 8 of the cooked ginger slices and add them to the bowl.
- Add mayonnaise, green onion, salt, and pepper; mix well.
- Once cooled, cut the chicken into large chunks and add to bowl; toss to coat with dressing.
- Taste and add more chopped ginger if necessary.
- Assemble sandwich by spreading one piece of bread with chicken salad.
- Arrange snow peas on top, then cover with another slice of bread.
Nutrition Facts : Calories 412.6, Fat 9.7, SaturatedFat 2.2, Cholesterol 109.1, Sodium 551.3, Carbohydrate 45.5, Fiber 2.9, Sugar 3.2, Protein 34.8
CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
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.
GINGER CHICKEN SALAD SUPREME
This has long been my go-to recipe for Easter brunch, potluck lunches, bridal and baby showers, or really, anytime we want a delicious chicken salad. It can be made a day ahead. The unique combination of the fresh ginger and green grapes always draw raves. I serve mine with a basket of fresh croissants that my guests can then make into chicken salad sandwiches, if they choose. There are never any leftovers!
Provided by LynnNM
Categories Salad
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, grapes, celery, pecans, and parsley in a bowl. Whisk mayonnaise, sour cream, ginger, and white pepper together in a separate bowl; gently stir into chicken mixture. Cover bowl with plastic wrap and refrigerate until chilled, 1 to 2 hours.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 6.3 g, Cholesterol 46.2 mg, Fat 26.7 g, Fiber 1.3 g, Protein 14.4 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 4.1 g
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
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