SCOOP IT UP CHICKEN SALAD FOR 1
This is designed to be served cold but I also like to warm it in the microwave for just a few. This recipe came in a flyer I got in the mail.
Provided by MigJ9063
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine chicken, celery, mayo or dressing, salsa and cheese; toss to mix.
- Note: This is great with turkey as well.
Nutrition Facts : Calories 182, Fat 11.8, SaturatedFat 2.9, Cholesterol 12.4, Sodium 445.1, Carbohydrate 16.4, Fiber 2.3, Sugar 2, Protein 3.8
COBB CHICKEN SALAD SANDWICH
All the goodies of my favorite salad plus some chicken, served as a sandwich. Recipe adpated from The Best of America's Test Kitchen.
Provided by SusieQusie
Categories Lunch/Snacks
Time 1h10m
Yield 8 sandwiches, 8 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken dry and season with salt and pepper. Heat the oil in a large nonstick skillet over medium heat until the oil is shimmering. Add the chicken and cook for 6 minutes per side or until golden brown and cooked through.
- Remove chicken to a plate and refrigerate until chilled, about 30 minutes then cut into 1/2-inch pieces.
- Mix the mayonnaise, cheese, sour cream and lemon juice in a large bowl. Add the eggs, avocado and chicken; toss gently to combine.
- Split bakery rolls in half and scoop out some of the center bread. Fill hollow with chicken salad. Top with crumbled bacon and a lettuce leaf. Enjoy!
- Make ahead: The salad minus the avocado may be made and refrigerated up to 2 days in advance. Add the avocado just before serving.
Nutrition Facts : Calories 416.1, Fat 23.7, SaturatedFat 6.2, Cholesterol 105.4, Sodium 560.9, Carbohydrate 27.8, Fiber 2.6, Sugar 4.1, Protein 22.9
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