Chick Fil A Chicken Salad Sandwich Recipes

CHICK FIL A CHICKEN SALAD RECIPE

Chick fil A Chicken Salad Recipe image

It's time to try this copycat Chick-fil-A chicken salad sandwich at home! You only need 5 ingredients and a food processor.

Provided by LifeMadeSimpleTeam

Time 10m

Number Of Ingredients 8

Ingredients

2 crispy (original) chicken breasts (cut into 1-inch cubes)
2 grilled chicken breasts (cut into 1-inch cubes)
2 stalks celery (cut into 1/2-inch pieces)
1/3 cup sweet pickle relish
1/2 cup mayonnaise ((light or olive oil works fine))
2 hard boiled eggs
green leaf or butter leaf bib lettuce
wheatberry bread or honey wheatberry bread

Steps:

In a large food processor, add the chicken, celery, mayonnaise, and relish. Pulse for 5 seconds.
Add the peeled boiled eggs, then pulse for an additional 10 seconds. Be careful not to over-process.
Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : ServingSize 8 serving, Calories 233 kcal, Carbohydrate 4 g, Protein 21 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 260 mg, Fiber 1 g, Sugar 4 g

COPYCAT CHICK-FIL-A CHICKEN SALAD SANDWICH RECIPE

CopyCat Chick-fil-A Chicken Salad Sandwich Recipe image

Provided by Jen

Number Of Ingredients 8

Ingredients

1 cup cooked Chicken Breast
1/4 cup diced Celery
1 diced Hard Boiled Egg
2 tbsp Sweet Pickle Relish
1/3 cup Mayonnaise
Salt & Pepper to taste
4 slices Wheat Bread
Leaf lettuce

Steps:

Combine chicken, celery, egg, mayonnaise, relish, salt and pepper.
Toast bread.
Top 2 slices of toast with lettuce.
Divide chicken salad evenly over the lettuce.
Top with remaining slices of toast.

TASTES LIKE CHICK-FIL-A CHICKEN SALAD SANDWICH

Tastes Like Chick-Fil-A Chicken Salad Sandwich image

I love Chick-Fil-A!!! I found this recipe clone online after many hours of searching countless boards and forums... I think this recipe is pretty close in taste to their famous salad... I have made some modifications to fit our tastes... hope you will enjoy this as much as we do. This really helps my craving because it is so easy to prepare and much cheaper!!! It is also very tasty and pretty served in a lettuce cup with some crackers.

Provided by atlfitgirl

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 large cooked chicken breasts (about 2 cups)
1/3 cup diced celery (about 2 stalks)
1/2 teaspoon sugar (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup sweet pickle relish
1/2-2/3 cup mayonnaise (depends on how "wet" you like your salad)
toasted bread (whole wheat or thick texas toast are really good)

Steps:

Pull apart the chicken into large chunks and either cut it into a small dice or process in a mini food processor.
Place chicken in a large mixing bowl and add all remaining ingredients (except bread).
Mix well.
Toast your bread of choice and place salad in between toasted bread and serve.
I also like to serve it in a lettuce cup with crackers for a little variety.

Nutrition Facts : Calories 159.5, Fat 9.2, SaturatedFat 1.7, Cholesterol 32.5, Sodium 374.1, Carbohydrate 9.7, Fiber 0.3, Sugar 5.3, Protein 10

ALMOST-FAMOUS CHICKEN SANDWICHES

Almost-Famous Chicken Sandwiches image

The founder of Chick-fil-A, Truett Cathy, claims that he invented the chicken sandwich, and while we can't be sure he was the first person to put chicken between bread, we can give him credit for turning his own version into a cult phenomenon. People - including a few editors at Food Network Magazine - are fanatical about the chain's simple sandwich: a piece of fried chicken breast served with two pickle chips on a buttered, toasted bun. Apparently, the secret's in the seasoning, as the chefs in Food Network Kitchens discovered while re-creating the recipe. This one's for Karina Wang from Perris, CA, and all the other readers who have been begging for the recipe.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 16

Ingredients

2 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 large egg
1/2 cup nonfat milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened

Steps:

Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.