Canned Chicken Salad Sandwiches Recipe 415
CHICKEN SALAD SANDWICHES
These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!
Provided by By Betty Crocker Kitchens
Categories Lunch
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.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g
CLASSIC CHICKEN SALAD SANDWICHES
Steps:
- To bake boneless chicken breasts, preheat the oven to 350 F. Line a baking pan with foil.
- Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.
- Bake until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 30 minutes. Let cool and chop.
- To poach boneless chicken breasts, place chicken in a single layer in a deep skillet or sauté pan.
- If desired, add some herbs and chopped aromatic vegetables, such as onions, garlic, or carrots. Cover the chicken with water (about 1/2 to 1 inch above the chicken breasts) and bring to a boil over high heat.
- Reduce the heat to a simmer, cover the pan, and continue cooking for 8 to 15 minutes, depending on the size of the chicken pieces.
- Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.
- Once you've cooked the chicken, gather all of the ingredients.
- In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.
- Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.
- Add more mayonnaise to moisten, if desired.
- Serve on bread with lettuce and enjoy.
Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Cholesterol 106 mg, Fiber 2 g, Protein 20 g, SaturatedFat 6 g, Sodium 703 mg, Sugar 5 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g
CANNED CHICKEN SALAD SANDWICHES RECIPE - (4.1/5)
Provided by cecelia26_
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.
CHICKEN SALAD SANDWICHES
Provided by Food Network
Time 20m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
- Serve the chicken salad on the toasted rolls with lettuce and tomato.
CHICKEN SALAD TEA SANDWICHES
Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.
Provided by Isara
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
- Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g
BEST CHICKEN SALAD SANDWICH
Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.
Provided by peloquinswife
Categories Salad
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g
EASY & YUMMY CHICKEN SALAD SANDWICHES
I am a stickler for a good chicken salad...it has to be easy, sweet, with a bit of crunch and not too "mayonnaisey"! This is my interpretation of the perfect chicken salad sandwich filling. Enjoy!
Provided by Lisa in Acworth
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Combine all ingredients into large bowl and refrigerate for 1-4 hours.
- I like to serve on sweet Hawaiian bread or toasted whole wheat.
TOASTED CHICKEN SALAD SANDWICHES
I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket. The chicken is tossed with avocado oil mayonnaise, capers and dill relish, then layered on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.
Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
RANCH CHICKEN SALAD SANDWICHES
Tender chopped chicken and crunchy celery and red pepper are given a creamy coating of ranch dressing and sour cream in this recipe from Bobbie Scroggie of Scott Depot, West Virginia.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.
Nutrition Facts : Calories 257 calories, Fat 7g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
EASY CHICKEN SALAD SANDWICH
While I normally like using all fresh ingredients, sometimes it's just not feasible. I like to keep comfort foods simple and this is no exception.
Provided by hannahs dad
Categories Lunch/Snacks
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!
Nutrition Facts : Calories 342.9, Fat 20.3, SaturatedFat 4.8, Cholesterol 94.2, Sodium 277.6, Carbohydrate 9.6, Fiber 1.3, Sugar 3.5, Protein 29.7
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