LEFTOVER ROTISSERIE CHICKEN SANDWICH
This sandwich is great for that leftover rotisserie chicken that usually spoils in the fridge. It is quick, easy and will give your taste buds a big change from the bland every day sandwich.
Provided by Cucina Italiana de
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Turn oven on to broil.
- Brush olive oil on outside of each piece of bread.
- Place olive oil side up on baking sheet and place in oven.
- Watch carefully and cook just until turns brown and crispy.
- Take baking sheet out of oven and turn bread over.
- On once piece of bread pile chicken and sprinkle with cheddar cheese.
- On other piece of bread spread honey mustard.
- Put open face sandwich back in the oven and watch carefully again.
- Cook until cheese is melted and edges of bread begin to brown.
- Add lettuce, onions and tomato if desired.
- Put together sandwich and enjoy!
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
EPIC ROAST CHICKEN SALAD
I could tell you that this is a wonderful way of using leftover chicken, and it is - but it's fully worth cooking a whole chicken to perfection to make this beautiful salad.
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's Great Britain Chicken British Bread Tomato
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Drizzle olive oil all over the chicken and sprinkle it with sea salt and black pepper. Strip over the thyme leaves (reserving the stalks). Rub the flavours into the skin, then halve the lemon and put it inside the cavity along with the thyme stalks.
- Pop the chicken into a large roasting tray (roughly 25cm x 32cm) and cook in the oven for 1 hour.
- Halve the cherry tomatoes, then smash up your garlic bulb and discard the papery white skin. After about 30 minutes, throw the tomatoes and garlic into the chicken tray, ideally holding the chicken up with tongs while you slush everything around and coat the tomatoes in the juices underneath.
- Put the chicken back on top, then return it to the oven for the remaining 30 minutes, or until the chicken is golden and the juices from the thigh run clear when pricked with a knife.
- Transfer the roasted chicken to a plate, cover with tin foil and leave to cool.
- Tear the bread into the roasting tray in thumb-sized croutons, then toss them in all the cooking juices. Spread the croutons out in the tray and lay the rashers of bacon on top. Pop back in the oven for around 15 to 20 minutes, or until everything is crispy, golden and gorgeous.
- Remove all the chicken skin and set aside, then use two forks to strip every last bit of meat off the bone. Pile the meat into a large bowl and drizzle over any resting juices from the plate.
- Trim, then cook your green beans in boiling salted water for 5 to 6 minutes, or until cooked but not squeaky when you bite them.
- Quickly drain the beans, then add them to the bowl of shredded meat, with 5 to 6 tablespoons of extra virgin olive oil, the wholegrain mustard and a few good swigs of cider vinegar.
- Pick and finely chop the parsley and mint leaves and finely slice the spring onions, then add them to the bowl. Toss everything together, then have a taste and adjust with more vinegar or seasoning, if you like.
- Once the croutons are golden, quickly tear the chicken skin into the roasting tray (skip this if you want a healthier salad) and put back into the oven just until it crisps up again.
- When it's looking lovely, tip everything from the bowl into the tray or on to a large serving platter. Toss everything together and serve in the middle of the table.
Nutrition Facts : Calories 448 calories, Fat 20.5 g fat, SaturatedFat 4.9 g saturated fat, Protein 32.2 g protein, Carbohydrate 30.8 g carbohydrate, Sugar 8.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
GRANDMA'S ROAST BEEF SALAD
Provided by Melissa Slyh
Number Of Ingredients 5
Steps:
- Cut the beef into ½ to 1 inch cubes.
- Grind the meat in a meat grinder to a fine consistency.
- In a bowl, combine the beef, mayonnaise, and relish.
- Stir to combine.
- Serve on sandwich buns or on crackers.
- *For the beef, I used a top round roast that had been cooked in a slow-cooker until cooked through. I used only about half of the roast since that is what I had as leftovers.
BEEF SALAD SANDWICH FILLING
Like chicken salad, but with beef! A great way to use leftover roast beef or pulled beef. Even my kids like it, minus the onions. Chopping and mixing all the ingredients together in my manual food processor works really well and saves time. Serve on bread or in pita pockets.
Provided by Sarah Simmons
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 3.4 g, Cholesterol 45.7 mg, Fat 17.8 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 5 g, Sodium 261.3 mg, Sugar 1.6 g
ROASTED CHICKEN SALAD BITES
These mini chicken salad sandwiches look elegant and taste great. Serve on lettuce-lined serving plates.
Provided by Tracey
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 1h50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush chicken with olive oil, salt and pepper. Wrap in foil and bake in the preheated oven 1 to 1 1/2 hours, until internal temperature has reached 160 degrees F (70 degrees C).
- Remove chicken from heat. Cool, debone and chop.
- In a large bowl, mix chicken, mayonnaise and dill. Gently fold in grapes, mandarin oranges and sunflower seeds.
- Spread the mixture on miniature croissants. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 31.4 g, Cholesterol 85.7 mg, Fat 38.6 g, Fiber 1.3 g, Protein 19.2 g, SaturatedFat 11.3 g, Sodium 672.8 mg, Sugar 5.7 g
ROASTED CHICKEN SALAD
Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
- Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.
PINEAPPLE CHICKEN SALAD SANDWICHES
These sandwiches are always welcome at lunchtime around our house. Sweet pineapple and crunchy pecans are nice additions to ordinary chicken salad. -Carol Alexander, Midland, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients. Combine the mayonnaise, onion salt, garlic salt and paprika; add to chicken mixture and mix well. Serve on lettuce-lined rolls.
Nutrition Facts : Calories 433 calories, Fat 22g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 637mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 20g protein.
ROAST CHICKEN SALAD SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 20
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
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.
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- Place the roast beef chunks in a food processor fit with the metal blade. Pulse until the meat is finely chopped into small pieces (be careful not to take it too far and turn it into a paste; you still want it to have a nice texture).
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Reviews 3Category SandwichCuisine AmericanTotal Time 15 mins
- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have ready and organized for use.
- Combine the cooked and cubed chicken with the remainder of the ingredients up to and including the dash of ground cinnamon in a large bowl, and mix thoroughly to incorporate well. Check the seasoning, and then keep the chicken salad cold until ready to use.
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4.4/5 (27)Total Time 35 minsCategory RecipesCalories 271 per serving
- Season chicken breasts with salt, pepper, and garlic powder while skillet is heating up on medium high heat.
- Pan roast chicken breasts for 8 minutes on the stove top (four minutes per side) on medium high heat. Move the skillet to a 350 degree oven for 15-20 minutes. Check the temperature of the chicken to make sure it is done. An instant-read thermometer is a great tool to have in the kitchen for checking meat temps.
- Shred the cooked chicken with a food processor (or with a paddle in a stand mixer). It only takes 8 to 10 pulses. This is much easier than shredding by hand.
- Chop the celery into a fine dice. (You could also do this while the chicken is finishing up in the oven.)
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From thespruceeats.com
Author Cathy JacobsPublished 2010-07-26Estimated Reading Time 6 mins
- Chicken Waldorf Sandwich. The original Waldorf salad was invented at the Waldorf-Astoria Hotel as a simple combination of chopped apples, celery, and a mayonnaise dressing.
- Fried Chicken Donut Sandwich. Want to satisfy your salty-sweet cravings all at once? Look no further than this insanely delicious, Southern-inspired fried chicken sandwich that uses split glazed donuts as the "bun."
- Roasted Chicken Caprese Sandwich With Truffle Mustard. Roasted chicken adds protein to this hearty roasted chicken Caprese sandwich with truffle mustard with fresh mozzarella, ripe tomatoes, basil, and peppery arugula.
- Grilled Chicken and Apple Sandwiches. This recipe for grilled chicken and apple sandwiches is not your everyday grilled cheese. The combination of sweet-tart apple, Swiss cheese, chicken, and an easy lemon-mayonnaise dressing is fabulous when pressed between slices of whole wheat bread.
- Classic Chicken Salad Sandwich. The classic chicken salad sandwich is a potluck and picnic favorite for good reason. Use leftover chicken or a store-bought rotisserie bird to make preparation simple.
- Chicken Cutlet Sandwich. When you're hungry for a warm, filling sandwich, you can really sink your teeth into this skillet chicken cutlet sandwich. Thin chicken cutlets are coated in breadcrumbs and Parmesan cheese, then sautéed quickly in a little butter, then served on a hoagie bun with mayo, mustard, tomato, and lettuce.
- Buffalo Chicken Sandwiches. This recipe for Buffalo chicken sandwiches is an essential game day snack that is great for weekend lunches, too. Crispy, spicy poultry is smothered in ranch dressing and Buffalo sauce, topped with carrot chips, arugula, and crumbled blue cheese, then tucked into a buttery toasted potato bun.
- Chicken Cordon Bleu Sandwich. This chicken cordon bleu sandwich is an easy way to enjoy the gourmet tastes of chicken cordon bleu without all the effort of stuffing chicken breasts.
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- Grilled Chicken and Mozzarella Panini. You can use a panini maker for this pressed grilled chicken and mozzarella panini sandwich or follow the tips included to make it on your gas or charcoal grill.
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Reviews 6Calories 721 per servingCategory Dinner, Sub / Sandwich
- Rub the chicken on both sides with the olive oil and season generously on both sides with salt and pepper.
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- Butter Roast Chicken & Sausage. Well not vital, using a butter basted roast chicken cooked in the oven is simply beautiful. And in a wholemeal bread, level with the butter chicken, sausage and sweet cure bacon - with a spoonful of mayonnaise.
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- Southern-Style Chicken Salad. This classic Southern-style chicken salad has a mayo and dill pickle relish dressing that makes it super creamy. Chopped hard-cooked eggs make it very hearty and filling.
- Tarragon Chicken Salad. Fresh tarragon makes this creamy chicken salad recipe a tasty option. The chicken is shredded, then mixed with a homemade dressing of mayonnaise and yogurt.
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- Cajun Chicken Salad With Pecans. For a really flavorful hero sandwich, try this Cajun chicken salad with pecans. Celery, green onions, chopped pecans, fresh parsley, and some Cajun seasoning are mixed with a creamy and spicy mayo-Tabasco-cayenne dressing.
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