The Best Crunchy Chicken Salad Sandwich Food

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

CRISPY CHICKEN SANDWICHES

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

CRUNCHY CHICKEN SALAD SANDWICH

Steps:

• in large bowl stir together all ingredients except rolls and lettuce.
• cover and refrigerate at least 1 hour to blend flavors.
• spread on rolls, garnish with lettuce.

COOL & CRUNCHY CHICKEN SALAD

Steps:

• In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.