Autumn Chicken Salad Sandwiches Recipes
AUTUMN CHICKEN SALAD
This recipe takes boring chicken salad and adds a bit of a kick to it with chopped apples and dried cranberries for a perfect autumn salad.
Provided by SANDI149
Categories Salad
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix chicken, mayonnaise, celery, apple, cranberries, horseradish sauce, salt, and pepper together in a large bowl. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 594.4 calories, Carbohydrate 11.3 g, Cholesterol 142 mg, Fat 42.3 g, Fiber 1.4 g, Protein 41.4 g, SaturatedFat 9 g, Sodium 357 mg, Sugar 8.4 g
AUTUMN CHICKEN SALAD
Got this recipe at Southern Living Cooking School. I really like it and make it year-round. Great for a light lunch.
Provided by ratherbeswimmin
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together first 9 ingredients in a large bowl.
- Cover and chill.
- Serve on lettuce leaves.
FAVORITE CHICKEN SALAD SANDWICHES
Whether I make enough for just the two of us or increase the amounts for a social occasion, I always get a request for this recipe. There's a nice mixture of flavors with the pickles and ripe olives, and a good crunch from the celery.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first eight ingredients. Spread over two toast slices; top with lettuce and remaining toast.
Nutrition Facts : Calories 537 calories, Fat 29g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 989mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
CHICKEN SALAD SANDWICHES
Our Chicken Salad Sandwiches make for delectable finger sandwiches that are perfect for active parties, where guests may not sit down for a full meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
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.
FABULOUS FALL CHICKEN SALAD
Glazed pecans, crisp apples, and sweet dried cranberries give this salad a fall taste that is sure to satisfy all year round.
Provided by Andrea Parker
Categories Meat and Poultry Recipes Chicken Chicken Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper.
- Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
- Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.
Nutrition Facts : Calories 407 calories, Carbohydrate 34.2 g, Cholesterol 43.8 mg, Fat 20.4 g, Fiber 5.8 g, Protein 24.5 g, SaturatedFat 3.8 g, Sodium 581.2 mg, Sugar 21.4 g
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