Time 40m Yield 4 sandwiches, 2-4 serving(s) Number Of Ingredients 9 Steps:
Drain chicken very well and empty into mixing bowl. Add remaining ingredients and mix well with a fork shredding chicken as you do so. Place in fridge to chill and let flavors disperse, think 30-60 minutes. Spread on your favorite bread with some romaine lettuce and enjoy!
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.
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.
Number Of Ingredients 10 Steps:
In a medium bowl, stir together the chicken, celery, parsley, salt, pepper, and lemon juice. Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for 1 day. Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.
Time 30m Yield 1 serving Number Of Ingredients 10 Steps:
In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper. Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies. Enjoy!
Time 25m Yield 4 servings. Number Of Ingredients 15 Steps:
In a small bowl, combine the first six ingredients. In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over chicken mixture; mix well. Spoon chicken salad onto croissant bottoms. Replace tops.
Number Of Ingredients 5 Steps:
1.Mix all of the ingredients together in a medium bowl. It tastes best if refrigerated for at least an hour. 2.Place desired amount of chicken salad on bread, bulky roll, sub roll, or on a bed of lettuce.
Yield Serves 12 to 14 Number Of Ingredients 13 Steps:
Place chicken broth and the water in a medium saucepan. Add celery stalk pieces, carrot, onion, bay leaf, and peppercorns; bring mixture just to a boil. Reduce heat to a simmer, and add chicken breast. Poach until chicken is cooked through, 10 to 12 minutes. Transfer to a plate; let cool. Transfer chicken to the bowl of a food processor fitted with the metal blade; process until it is finely ground. Transfer to a large mixing bowl. Add mustard, 1/2 cup mayonnaise, and remaining 1/2 cup diced celery. Season with salt and pepper, and stir well to combine. Cover with plastic wrap, and refrigerate until needed. Make sandwiches: Spread a dab of remaining 1/2 cup mayonnaise on one side of each of the bread slices. Top half the slices with a thin layer of chicken salad and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.
Time 3h55m Yield 10 Number Of Ingredients 14 Steps:
Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray. Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil. Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don’t overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth. Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined. Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency. Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise. Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.
Time 20m Yield 4 sandwiches, 4 serving(s) Number Of Ingredients 10 Steps:
In a bowl, combine first 8 ingredients. Line pita bread with lettuce and add 1/2 cup chicken salad to each pocket.
More about “chicken salad sandwiches recipes”
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.
