Chicken Parm Salad Subs Recipes

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CHICKEN SALAD CROISSANT SANDWICHES



Chicken Salad Croissant Sandwiches image

Parmesan cheese and dill make this the most incredible chicken salad I've ever tasted. For the no-cook version, use canned chicken. These sandwiches are a simple entree to serve at parties, showers or picnics.-Jaclyn Bell, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 15

2 cups shredded cooked chicken breast
1 cup seedless red grapes, halved
1/2 cup chopped cashews
1 celery rib, chopped
1/3 cup grated Parmesan cheese
1 green onion, chopped
1/2 cup mayonnaise
1/3 cup buttermilk
2 teaspoons lemon juice
1 teaspoon dill weed
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 croissants, split

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.

Nutrition Facts :

PARMESAN CHICKEN SANDWICHES



Parmesan Chicken Sandwiches image

Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it's a real treat! -Sue Bosek, Whittier, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup all-purpose flour
1 large egg, lightly beaten
3/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 Italian rolls, split
2 slices provolone cheese
1/3 cup marinara or other meatless pasta sauce, warmed

Steps:

  • Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

Nutrition Facts : Calories 669 calories, Fat 32g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 1124mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 48g protein.

PARMESAN CHICKEN SALAD SANDWICHES



Parmesan Chicken Salad Sandwiches image

Make and share this Parmesan Chicken Salad Sandwiches recipe from Food.com.

Provided by invictus

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup low-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons snipped fresh basil
2 1/2 cups chopped cooked chicken
1/4 cup grated parmesan cheese
1/4 cup thinly sliced green onion
3 tablespoons finely chopped celery
salt and pepper
12 slices whole wheat bread

Steps:

  • For dressing: in a small bowl stir together mayo, lemon juice and basil. Set aside.
  • For salad: Combine chicken cheese, green onion, and celery. Pour dressing over mixture; toss to coat. Season to taste with salt and pepper.
  • Divide salad among six slices of bread and spread to cover. Top each with another slice of bread.

Nutrition Facts : Calories 255.7, Fat 7.4, SaturatedFat 2.3, Cholesterol 47.4, Sodium 406.3, Carbohydrate 26.6, Fiber 4, Sugar 3.4, Protein 21.7

EASY CHICKEN PARMESAN SALAD



Easy Chicken Parmesan Salad image

Make and share this Easy Chicken Parmesan Salad recipe from Food.com.

Provided by tuttifrutti1

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 1/2 ounce) package breaded chicken patties, fully cooked
8 cups torn lettuce leaves
1 1/2 cups croutons, packaged
1 1/2 cups cherry tomatoes, halved
3/4 cup shredded cheese
1/2 cup Italian dressing

Steps:

  • Bake chicken patties according to package directions.
  • Cut chicken into 1/2 inch slices.
  • Combine lettuce, croutons, tomatoes, cheese, dressing and chicken.
  • Toss to coat.

Nutrition Facts : Calories 446.3, Fat 28.9, SaturatedFat 8, Cholesterol 56.7, Sodium 1152.2, Carbohydrate 28, Fiber 2.2, Sugar 4.5, Protein 19.7

CHICKEN PARM SALAD SUBS



Chicken Parm Salad Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/3 cup vegetable stock
1 cup packed basil leaves
A handful fresh flat-leaf parsley
A handful fresh mint leaves
1/4 cup extra-virgin olive oil
1 large clove garlic, peeled
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano
4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips
1 small red onion or 1/2 medium onion, very thinly sliced or chopped
1 rotisserie chicken
Freshly ground black pepper
4 sesame sub rolls, split
Olive oil and herb potato chips, for serving

Steps:

  • Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.

CHICKEN PARM PULL-APART SANDWICHES



Chicken Parm Pull-Apart Sandwiches image

These pull-apart sandwiches combine two of the most crave-worthy foods: chicken parmesan and garlic bread. The bread slices are slathered with an assertive garlic butter, breaded and fried chicken tenders, tomato sauce and melty mozzarella cheese. Simply bake, then pull apart!

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for frying
6 cloves garlic, 4 thinly sliced and 2 finely grated
1 28-ounce can whole peeled San Marzano tomatoes, crushed
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
6 chicken tenders (8 ounces each)
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1 14-inch loaf semolina or other crusty Italian bread
6 tablespoons unsalted butter, at room temperature
3 tablespoons minced fresh parsley
6 slices low-moisture mozzarella cheese
1 cup shredded low-moisture mozzarella cheese
Grated Parmesan cheese, for topping

Steps:

  • Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper. Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside.
  • Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat 1/2 inch of olive oil in a large skillet over medium heat. Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and season with salt.
  • Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet.
  • Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf.
  • Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf.
  • Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with Parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce.

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Top Asked Questions

Make Chicken Parm: Place the cooked chicken on a wire rack on a sheet pan. Top each cutlet evenly with marinara sauce and mozzarella cheese, Place under the broiler until the cheese has melted. Remove from the oven and top with chopped basil leaves.
The basic chicken salad recipe uses mayo as the dressing base. Celery and purple onion give it a nice crunch, while lemon juice, sweet pepper relish, and Cajun seasoning ensure it has tons of flavor. It's ready and on the table in just 15 minutes, and can be adapted in any way you please.
This Mediterranean chicken salad recipe starts with marinated grilled chicken breasts that are sliced and served atop a bed of spinach or greens with tomatoes, red onions, olive, and feta cheese, and served with toasted pita. It's a terrific warm-weather dish. Continue to 9 of 14 below.
If you're skipping the noodles under your chicken Parmesan, this light and flavorful salad of zucchini noodles is the best side dish for you. You'll get all the fork-twirling satisfaction of noodles with a cool, crisp flavor.

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