Chicken Salad Panini With A Curried Fig Dressing Recipes

CHICKEN SALAD PANINI

Steps:

• Heat grill pan or heavy skillet sprayed with cooking spray on medium heat. Meanwhile, combine first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread slices.
• Cook 3 min. on each side or until sandwiches are golden brown on both sides.

CHICKEN SALAD PANINI

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. , Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

CURRIED CHICKEN PANINIS

Steps:

• In a small bowl, combine the first five ingredients., Spread four bread slices with chutney. Layer each with 1/2 cup chicken salad and 1/4 cup watercress; top with remaining bread. Spread outsides of sandwiches with butter., Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned.

CHICKEN PANINI WITH FIG JAM

Steps:

• Spread jam over cut side of top half of bread.
• Combine cheese and butter in a bowl, stirring until smooth.
• Spread cheese mixture over cut side of bottom half of bread.
• Arrange chicken evenly over cheese mixture; sprinkle with pepper.
• Place top half of bread, jam side down, over chicken.
• Heat a large nonstick skillet over medium heat, and add sandwich to pan.
• Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
• (Or use a panini maker as you usually would. I don't have one. I have no idea how long it would take to make the sandwich that way.).
• Place arugula in a bowl.
• Drizzle lemon juice over arugula; toss gently.
• Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.
• Cut sandwich into 4 equal portions.

CURRIED CHICKEN SALAD SANDWICH

Steps:

• To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.
• To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CHICKEN SALAD PANINI WITH A CURRIED FIG DRESSING

Steps:

• Combine the first five ingredients in a food processor and process until smooth. Set aside to refrigerate. combine the figs, the water and the brown sugar in a coffee cup. Microwave on high for 1 minute. Process until smooth in a coffee grinder. Add the pine nuts and cilantro and pulse for 1-2 more seconds. Scrape into a bowl and set aside. Preheat a oven to 475 degrees. Season the chicken breasts with the salt and rosemary. Heat half of the olive oil and 1 tbsp. of the butter in a small saute pan. Cook for 1 mintue on each side until golden. Immediately put the pan in the oven and continue cooking for7-8 more minutes until cooked through. let chicken rest 3 minute then chop into 1/4 inch pieces. Toss together with the curry dressing and salad greens. In the same pan, heat remaining butter and toast the sourdough bread slices for 1 -2 minutes on each side until golden. Stack sandwiches by spreading the fig pesto on one side of the bread, then top with chicken salad mix, 2 tomatoes, cilantro and red onion. Cut on a bias and serve with fries or a small salad.

CAESAR-CHICKEN SALAD PANINI

Steps:

• Heat panini grill.
• Mix first 6 ingredients in medium bowl until blended. Stir in chicken.
• Place 1 cheese slice on each of 4 bread slices. Top with chicken salad, lettuce and tomatoes; cover with remaining cheese and bread slices.
• Grill 3 to 5 min. or until cheese is melted and sandwiches are golden brown on both sides.

HERBED CHICKEN AND CHEESE PANINI

Steps:

• In small bowl, mix butter and herbs until blended; set aside.
• Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.
• Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
• Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.

BEST CHICKEN PANINI

Steps:

• Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
• Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
• Reassemble sandwiches and cut in half. Serve immediately.

CURRIED CHICKEN SALAD WITH GREEK YOGURT

Steps:

• Combine chicken with celery and almonds in a bowl.
• Mix Greek yogurt, honey, lemon juice, curry powder, salt, and pepper together in a small bowl. Pour dressing over the chicken salad and stir to combine.

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Steps:

• In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
• Make the dressing:
• In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
• Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.

FRUIT, NUT, AND CHICKEN SALAD WITH CURRIED MAYO DRESSING

Steps:

• Whisk together the dressing ingredients.
• Mix chicken, apples, pineapple chunks, raisins, pecans, celery, and onions with enough dressing to make it moist but not soggy.
• Chill for at least half an hour to develop the best flavor.
• Can be served on a bed of mixed greens or used as a filling for sandwiches or wraps.
• Note - Curry powders vary wildly in both heat and flavor from brand to brand. Start with less and taste before adding more unless you are very fond of curry and sure that you'll enjoy it hot.