Herbal Chicken Salad Sandwiches Food

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.

HERBAL CHICKEN SANDWICHES WITH APPLE-AVOCADO SMOOTHIE

Steps:

• For the chicken salad: Bring 4 cups water to a boil in a large saucepan. Turn off the heat, add the tea bags and steep for 5 minutes.
• Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
• Stir together the onions, 3 tablespoons of the yogurt, the mayonnaise, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine. (Can be made and refrigerated a day ahead.)
• Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
• Divide the chicken among four of the bread slices. Top each with the toasted almonds, salad greens and the remaining bread slices. Cut in half.
• For the smoothies: Combine the apple juice, 1 cup ice, lime juice, basil, apples and avocado together in a blender, and pulse until the ice is incorporated. Then puree until smooth. Divide evenly among four glasses.
• Serve each sandwich with a smoothie and 1/2 cup of Greek yogurt topped with 1 tablespoon of raspberry jam.

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.

CHICKEN SALAD WITH HERBS (SANDWICHES)

Steps:

• In a medium size bowl, mix celery, red onion, carrot, basil, thyme, tarragon, parsley, celery seed, honey mustard and mayonnaise.
• Add chopped chicken. Add salt and black pepper to taste. Mix well.
• If placing in a sandwich, multi-grain wheat bread is good.