CHICKEN CAESAR SALAD SANDWICHES RECIPE
This recipe, ideal for spring picnic sandwiches, weekday lunch at the office, or a weekend brunch with your book club, can be made in just 20 minutes, thanks to the convenience of a store-bought rotisserie chicken. The chicken salad mixture can be made a day ahead. Store in the refrigerator until you are ready to assemble the sandwiches. You can use your favorite sandwich rolls instead of mini baguettes, but be sure to add the garlic mayonnaise and toast the bread.If you prefer the ability to control the amount of spices and seasonings on your food, spend a Sunday afternoon roasting a chicken or two (your house will smell wonderful!) This way, you can chop, shred, and store the chicken for use the following week in casseroles, soups, and salads. Plus, you get the added bonus of having the makings of a delicious and savory homemade chicken stock in the pan. The Caesar dressing in this recipe can be used in other recipes, as well. Bottle it up and pour it over a tossed green salad, or drizzle it over baked chicken pieces.
Provided by Pam Lolley
Categories Sandwich
Time 20m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place chicken in a medium bowl. Process anchovy fillets, garlic, lemon juice, red wine vinegar, mustard, Worcestershire sauce, salt, and pepper in a blender until smooth. Gradually add olive oil, and process until smooth; stir in Parmesan cheese. Pour dressing over chicken, and toss to coat.
- Stir together mayonnaise and garlic powder in a small bowl. Brush cut sides of bread evenly with mayonnaise mixture. Heat a large skillet over medium-high. Cook bread, cut side down, in hot skillet, until toasted and golden brown, about 2 minutes. Divide chicken mixture and lettuce leaves evenly among bottoms of toasted bread; cover with bread tops.
CAESAR SALAD SANDWICHES WITH CHICKEN
It's sandwich season. Who wants to cook much of anything when it's 100 degrees? I made these tonight and they went down nice and easy. I used Lemon & Herb seasoned chicken breasts from Costco and baked them when I first got up and the house was still cool enough. The chilled, sliced, chicken tasted just fine! Oh yes! I bake the breasts whole and from frozen and slice them when making the sandwiches. Thats about 40 minutes cooking time done my way.
Provided by Annacia
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Set the oven on broil.
- Cut each roll in half and scoop out the dough to form a pocket in one side of the bread.
- Combine the lettuce, dressing and cheese in a bowl.
- Place the chicken strips on a broiler pan and brush with the olive oil.
- Broil the strips of chicken for a total of about 7 minutes, turning once.
- Add the chicken to the salad and pile the mixture into the bread pocket.
- Top with the other half of bread and serve.
CAESAR CHICKEN SALAD SANDWICHES
The tangy flavor of your favorite salad in a version you can eat with your hands. These Caesar Chicken Salad Sandwiches are the best of both worlds!
Provided by Corinne Schmitt
Categories lunch
Time 35m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, add the mayonnaise and dressing.
- Mix together until thoroughly combined.
- Add the chicken and mix in gently.
- Add the shallot and cheese, and mix until combined.
- Put in a storage container and cover.
- Refrigerate for at least 30 minutes.
- Serve on your favorite bread and enjoy!
Nutrition Facts : Calories 570 kcal, Carbohydrate 2 g, Protein 29 g, Fat 49 g, SaturatedFat 9 g, Cholesterol 106 mg, Sodium 624 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CAESAR CHICKEN SALAD SANDWICHES
I found this in a supermarket booklet and my 4 year old loves it. I'm a caesar freak and love to try caesar recipes
Provided by kzbhansen
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine all together and serve on bread.
CAESAR CLUB SANDWICH
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
- Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
- Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
CHICKEN CAESAR SANDWICHES
"I adapted this easy sandwich recipe after eating something similar at a local restaurant," relates Sara Schurtz Gonzalez of Phoenix, Arizona. "Mayonnaise keeps the chicken so moist, and Parmesan cheese gives it delightful tang." TIP: "Serve it with crispy chips for a satisfying yet not-too-heavy weekend lunch," Sarah advises.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/4-in. thickness; spread mayonnaise over both sides. Combine the bread crumbs, cheese and parsley; sprinkle over chicken. , Place in a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 25-30 minutes or until no longer pink. , Spread salad dressing over cut sides of rolls. Place romaine on roll bottoms; layer with chicken and tomato. Replace roll tops.
Nutrition Facts : Calories 435 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 1110mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 36g protein.
CHICKEN CAESAR WRAPS
This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 337 calories, Fat 12g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 730mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
CLASSIC CHICKEN CAESAR SALAD
A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Cover 4 plates with lettuce.
- Top with all remaining ingredients except dressing.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.9 g, Cholesterol 89.9 mg, Fat 16.7 g, Fiber 2 g, Protein 36.4 g, SaturatedFat 5.2 g, Sodium 384.9 mg, Sugar 1.2 g
SLOW-COOKER CHICKEN CAESAR SANDWICHES
These chicken sandwiches are easy to make and sure to please the entire family! The extras (that is, if there are any) reheat well for lunch the next day.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 6h5m
Yield 6
Number Of Ingredients 7
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken thighs, chicken broth and 1 cup of the Caesar dressing in slow cooker. Cover; cook on Low heat setting 5 1/2 to 6 hours or on High heat setting 3 to 4 hours or until chicken is tender and shreds easily with a fork.
- Transfer chicken to cutting board. Shred chicken with 2 forks. Drain remaining liquid from slow cooker; return shredded chicken to slow cooker along with remaining 1 cup Caesar dressing and the pepper. Cover; cook on High heat setting about 30 minutes or until mixture is hot.
- Spoon chicken mixture onto bottom halves of rolls. Top each with a lettuce leaf and some of the basil, if desired, followed by tops of rolls.
- Freezer Directions: In gallon-size resealable food-storage plastic bag, mix 1 cup of the Caesar dressing and the broth. Add chicken thighs to bag. Squeeze out any excess air, and lay flat to freeze. To cook: Thaw chicken in refrigerator overnight. Place in slow cooker; continue as directed above.
Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 105 mg, Fat 7, Fiber 1 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, TransFat 1 g
GRILLED CHICKEN CAESAR SANDWICHES
With the addition of mayo and cornichons, half of the marinade turns into a Caesar-esque special sauce to slather on the buns.
Provided by Molly Baz
Categories Bon Appétit Dinner Sandwich Chicken Fennel Garlic Grill/Barbecue Basil Pickles Soy Free Peanut Free Dairy Free Tree Nut Free
Yield Makes 4
Number Of Ingredients 13
Steps:
- Whisk mustard, Worcestershire sauce, garlic, 2 Tbsp. lemon juice, and 2 tsp. pepper in a medium bowl. Stream in 1/3 cup oil, whisking constantly until emulsified. Transfer half of marinade to a small bowl, then whisk in mayonnaise and cornichons; season dressing with salt. Set aside.
- Season chicken thighs all over with salt and place in bowl with remaining marinade; turn to coat. Let sit at room temperature, turning occasionally, at least 30 minutes, or cover and chill up to 4 hours.
- Prepare a grill for medium-high heat; lightly oil grate. Grill chicken, turning halfway through, until deeply browned and cooked through, 8-10 minutes. Transfer to a platter and let rest 5 minutes.
- Meanwhile, grill buns, cut side down, until lightly toasted, about 30 seconds. Transfer to platter with chicken.
- Toss sliced fennel, fennel fronds, basil, and remaining 2 tsp. oil and 2 tsp. lemon juice in a medium bowl to combine; season with salt and pepper.
- Spread reserved dressing over cut sides of each bun. Assemble sandwiches with buns, chicken, and fennel salad.
CHICKEN BACON RANCH SALAD
I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.
Provided by Bibi
Categories Chicken Salad
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Line a salad plate with small Romaine lettuce leaves.
- Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
- Serve salad on the prepared plate and top with crumbled bacon.
Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg
INSTANT POT CHICKEN CAESAR SANDWICHES
Winner winner chicken dinner! Or rather, Instant Pot Chicken Caesar Sandwiches dinner. These creamy Chicken Caesar Sandwiches are absolutely delicious, full of flavor, cheesy, and very SIMPLE! They are great for a quick weeknight dinner on those busy nights or weekend lunch!
Provided by Camille
Categories Dinner Lunch Main Course
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken breasts in inner pot of Instant Pot. Add in chicken broth.
- Turn the valve to "seal" and set Instant Pot to manual for 6 minutes. It will take 5-10 minutes for the Instant Pot to come to pressure.
- Once the chicken is done cooking, let it do a natural release for 5 minutes (don't touch anything!) and then move the valve to "vent" to release remaining pressure.
- Remove the chicken from the liquid and shred using 2 forks.
- Place shredded chicken in a bowl, along with dressing (use more or less to your liking), Parmesan cheese, parsley, and black pepper.
- Spoon chicken mixture onto buns, top with lettuce, and serve.
Nutrition Facts : Servingsize 1 serving, Calories 3455 kcal, Fat 172 g, SaturatedFat 36 g, Cholesterol 786 mg, Sodium 6432 mg, Carbohydrate 196 g, Sugar 24 g, Protein 263 mg
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- Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and marinate in refrigerator for 10 minutes, turning bag once. Remove chicken from bag. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done. Cool; shred chicken with 2 forks.
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