Sweet Sour Chicken Salad Sandwich Food

SWEET AND SOUR CHICKEN SANDWICH

Steps:

• Preheat oil in a deep-fryer.
• Lay out 2 deep-sided plates. Add buttermilk to one plate and the flour to the second. Dip each piece of chicken in the buttermilk, then lay in the flour, coating thoroughly.
• Add to deep fryer and cook, 7 minutes. Set on a paper towel to soak up excess oil.
• Add the sweet and sour sauce to a container large enough to dip each piece of chicken evenly. Dip the chicken pieces, then put one on each brioche bun. Top with provolone, lettuce and tomato.

SWEET AND SOUR PULLED CHICKEN SANDWICH

Steps:

• Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
• Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
• Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
• Put the slaw in a medium heatproof bowl.
• Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.

CRUNCHY SWEET CHICKEN SALAD SANDWICHES

Steps:

• Remove and discard the skin from the breast portion of the rotisserie chicken. Pull white breast meat from the chicken to a cutting board and use your hands to shred it. You should have approximately 2-1/2 cups shredded chicken. Reserve dark meat for another purpose.
• Preheat the oven to 350 degrees. Place 1/3 cup walnuts in a small baking dish and bake for 5 to 7 minutes or until lightly toasted. Remove from oven and set aside until cool enough to handle. Chop walnuts and set aside.
• In a large mixing bowl combine Greek yogurt, mayonnaise, Dijon mustard, chopped dried cranberries, celery, red onion, lemon juice and zest, salt and pepper. Mix well to combine. Add shredded chicken and chopped walnuts and mix until well combined.
• Divide mixture between the sandwich bread or wraps. Top with some of the broccoli slaw. Serve immediately or place in an airtight container in a chilled thermal bag to send to school with your child for lunch.
• Adapted from Foodnetwork.com

SWEET AND SOUR CHICKEN SALAD

Steps:

• In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

BEST CHICKEN SALAD

Steps:

• Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
• In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
• Cover and chill in the fridge for at least 4 hours before serving.
• Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

10-MINUTE SWEET & SOUR CHICKEN NOODLE SALAD

Steps:

• Mix first 2 ingredients in medium bowl until blended. Add hot water to 1 Seasoning Packet (from soup package) in separate bowl; stir until seasoning mix is dissolved. Add to sauce mixture; mix well.
• Break apart Ramen Noodles into large bowl. Add coleslaw blend, chicken and nuts; mix lightly.
• Add sauce mixture; toss to coat.

EASY CHICKEN SALAD SANDWICH RECIPE

Steps:

• Combine all ingredients except toast in small bowl.
• Fill toast slices with chicken mixture.

SWEET AND SOUR PULLED CHICKEN SANDWICHES

Steps:

• Place the chicken breasts in the bottom of a 4-quart slow cooker.
• In a small bowl combine the soy sauce, sherry, rice vinegar, brown sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken.
• Cover the crock and cook on HIGH for up to 4 hours and on LOW for 6 hours.
• The chicken will be very tender and easy to shred. Remove the chicken and shred the meat. Return it to the crock and mix with the juices.
• Serve on rolls with barbecue sauce, if desired. Chicken mixture is also good inside a lettuce or napa cabbage wrap.
• To freeze: the shredded meat and any sauce can be frozen for a later date. Simply cool and store in an airtight container. Chill completely before freezing. To serve: thaw completely in the refrigerator. Reheat or serve cold.

SWEET & SAVORY CHICKEN SALAD SANDWICHES

Steps:

• Combine chicken, celery, onion, apple, and nuts in a mixing bowl, place in the refrigerator while preparing the dressing.
• Blend mayo, sour cream, dijon mustard, lemon juice, salt, white pepper, and sugar until creamy.
• Add dressing to salad mixture, stir until salad is evenly coated and refrigerate while preparing bacon. If your bacon is precooked, let chicken salad chill for 15 to 20 minutes.
• Prepare bacon so that is crispy, but not charred. Drain well.
• Toast bread lightly, preferably on a griddle with a small bit of butter.
• Place a small bed of lettuce on one half of sandwich and heap chicken salad on top.
• Lightly press the heap to slightly flatten and lay 2 or 3 strips of bacon on top. Serve open-faced.

SWEET AND SOUR CHICKEN SALAD

Steps:

• Combine all salad ingredients.
• Whisk together the dressing ingredients.
• Pour the dressing over the salad and serve on a bed of greens.

SWEET & SOUR CHICKEN SALAD SANDWICH

Steps:

• 1. Melt butter in nonstick skillet over medium heat. Add sugar, peppers, pineapple, onion and garlic. Sprinkle seasoning over and stir to combine. Let this mixture cook over medium¬high heat, stirring occasionally, until sauce starts to thicken and everything is tender.
• 2. Add chicken to skillet and stir well to combine, cook until completely heated through.
• 3. Put leaf lettuce on two slices of the bread, divide skillet mixture evenly between the two pieces of bread. Top with more lettuce and other two slices of bread.
• 4. Note: You can put mayonnaise or mustard on the bread but mixture is tasty without it and is very moist.

SOUTHERN CHICKEN SALAD

Steps:

• Chop chicken as desired and place in a medium size mixing bowl.
• Wash celery stalks under cool water, chop very fine.
• Add chopped celery to mixing bowl.
• Add the chopped onions.
• Add sweet pickle relish.
• Add mayonnaise.
• Add a little sugar if desired.
• Add salt.
• Add black pepper.
• Add Mustard.
• Add the chopped boiled egg.
• Stir mixture well, cover and refrigerate for at least one hour prior to serving.
• Serve cool and enjoy!

SWEET AND SOUR PULLED CHICKEN SANDWICHES RECIPE

Steps:

• Place the chicken breasts in the bottom of a 4-quart slow cooker. In a small bowl combine the soy sauce, sherry, rice vinegar, brown sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken. Cover the crock and cook on HIGH for up to 4 hours and on LOW for 6 hours. The chicken will be very tender and easy to shred. Remove the chicken and shred the meat. Return it to the crock and mix with the juices. Serve on rolls with barbecue sauce, if desired. Chicken mixture is also good inside a lettuce or napa cabbage wrap. To freeze: the shredded meat and any sauce can be frozen for a later date. Simply cool and store in an airtight container. Chill completely before freezing. To serve: thaw completely in the refrigerator. Reheat or serve cold. Preparation time: 5 minute(s) Cooking time: 4 hour(s) Number of servings (yield): 12