POACHED-CHICKEN-SALAD SANDWICHES
Cooking chicken breasts slowly in simmering water ensures they'll be tender, not rubbery. Onion and salt in the water add flavor without fat. If you have them on hand, you can also toss in a bay leaf, lemon peel, or whole peppercorns to add even more flavor to these Poached-Chicken-Salad Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
- Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
Nutrition Facts : Calories 314 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 3 g
POACHED CHICKEN SANDWICHES WITH PEAS AND RADISHES
A taste of spring, these open-face sandwiches are fresh and hearty. Delicate poached chicken and creamy Pea, Almond, and Ricotta Spread are topped with English and sugar snap peas plus crisp radishes and cool mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Combine 6 cups water, zest, and 2 teaspoons salt in a saucepan. Season chicken with salt and pepper; add to pan. Bring to a boil, then reduce heat to low; simmer until chicken is just cooked through and a thermometer inserted in thickest parts registers 155 degrees, about 10 minutes. Remove from heat; let cool in liquid 1 hour. Remove and pat dry. Thinly slice against the grain.
- Meanwhile. Bring a small pot of salted water to a boil; add English peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
- Brush bread with oil and season with salt and pepper. Place on a rimmed baking sheet; toast in oven until crisp and golden brown on edges but still soft inside, 10 to 12 minutes. Whisk together mustard and lemon juice. Whisk in oil in a slow, stead stream; season with salt and pepper. Toss 2 tablespoons dressing with English peas, snap peas, radishes, and mint.
- Spread each toast with 1 tablespoon Pea, Almond, and Ricotta Spread; top with chicken. Spread 1 tablespoon hummus over chicken on each. Top with some radish-and-pea salad, pressing down lightly to adhere, and serve alongside remaining salad, drizzled with more dressing.
POACHED CHICKEN SALAD SANDWICHES RECIPE - (4.5/5)
Provided by á-138
Number Of Ingredients 22
Steps:
- Directions In a large strections raight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.) Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.
CHICKEN SALAD AND PEACH SANDWICH
Make and share this Chicken Salad and Peach Sandwich recipe from Food.com.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 5m
Yield 2 Sandwiches
Number Of Ingredients 7
Steps:
- Mix together the chicken, celery, onion, almonds and mayonnaise in a small bowl.
- Spoon mixture onto 2 slices of the bread.
- Top chicken mixture with the sliced peaches.
- Top peaches with a slice of bread.
Nutrition Facts : Calories 67, Fat 1.8, SaturatedFat 0.2, Cholesterol 0.8, Sodium 79.6, Carbohydrate 12.9, Fiber 2.1, Sugar 8.9, Protein 1.5
POACHED CHICKEN (FOR CHICKEN SALADS)
Make and share this Poached Chicken (For Chicken Salads) recipe from Food.com.
Provided by Oolala
Categories Stocks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all in a 3 quart saucepan and bring to a boil.
- Reduce heat to a gentle simmer and skim.
- Whole breasts take 15-18 minutes while boneless breasts take 7-10.
- *Allow to cool in the liquid COMPLETELY.
- Drain and dice the chicken to use in salads or pot pies.
- Reserve poaching liquid as a stock.
Nutrition Facts : Calories 276.3, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 129.2, Carbohydrate 6.3, Fiber 1.6, Sugar 2.9, Protein 30.9
TOASTED CHICKEN SALAD SANDWICHES
I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket. The chicken is tossed with avocado oil mayonnaise, capers and dill relish, then layered on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
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