Rosemary Chicken Salad Sandwich Food

ROTISSERIE CHICKEN SALAD SANDWICHES

Steps:

• Mix together the chicken, mayonnaise, mustard, paprika, garlic powder, eggs, celery and bell pepper in a medium bowl; season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
• Serve on split croissants.

GOURMET CHICKEN SALAD II

Steps:

• Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
• In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.

ROSEMARY CHICKEN SALAD WITH CRANBERRIES

Steps:

• Combine all ingredients.
• Refrigerate 1 hour.

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
• Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
• Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

MEDITERRANEAN CHICKEN SALAD SANDWICHES

Steps:

• Place chicken, water, basil, salt and pepper in medium pan, bring to boil.
• Reduce heat; simmer covered 10-12 minutes till chicken is no longer pink in center.
• remove chicken from pan; cool.
• Cut into 1/2 " pieces.
• Combine chicken, cucumber, mayonnaise, red pepper, olives,yogurt and garlic powder in medium bowl and toss to coat well.
• Spread rolls with additional mayonnaise.
• Top with lettuce and chicken salad mixture.
• Garnish as desired.

ROSEMARY CHICKEN SALAD

Steps:

• Add the chicken and celery to a mixing bowl; toss to combine.
• In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
• Spoon mayo mixture onto chicken mixture; stir gently to distribute.
• Season to taste with salt and pepper.
• Chill in the refrigerator 4-6 hours before serving.

CHICKEN SALAD WITH ROSEMARY, ALMONDS, AND GREEN ONIONS

Steps:

• Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 1/4 cup dressing; turn chicken to coat. Let stand 15 minutes.
• Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Sauté until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.
• Combine chicken, almonds, celery, and green onions in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

BEST CHICKEN SALAD SANDWICH

Steps:

• Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.