Chicken Salad Rolls Recipes

CHICKEN SALAD SUMMER ROLLS

Steps:

• Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
• Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
• Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
• Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
• Serve summer rolls with dipping sauce on the side.

SALAD ROLLS

Steps:

• Make the dip. Mix well; cover and allow flavours to blend for at least 2 hours.
• Put chicken in a resealable plastic bag. Combine soy sauce, lime juice, water, oyster sauce, chili paste, garlic, ginger and sesame oil; pour over chicken. Close bag and refrigerate overnight.
• Remove chicken from the marinade; discard marinade. Heat oil in a skillet over medium heat, cook chicken for 5-7 minutes per side or until a thermometer inserted into the meat reads 165°F (74°C).
• Remove from heat, slice diagonally into thin strips and arrange on a warm platter with onions, carrot, red pepper, cucumber, basil/cilantro/mint, and lettuce.
• Each person makes their own rolls by spooning hoisin sauce on a lettuce leaf and topping it with chicken, vegetables and basil/cilantro/mint. Roll the lettuce around the filling like a tortilla.
• Dip in Hoisin sauce, peanut sauce or Thai dipping sauce and eat with your hands.

CHICKEN SALAD ROLL-UPS

Steps:

• Mix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.
• Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese, tearing to fit and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken.
• Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. Cut rolls into 1/2- to 3/4-inch slices.

CHICKEN SALAD ROLLS

Steps:

• Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
• Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.

VIETNAMESE-STYLE CHICKEN SALAD ROLLS

Steps:

• In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
• In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
• Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
• Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
• Check the rice paper rounds and use only those that have no holes.
• Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
• Place ½ cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
• Fold in the ends and continue rolling.
• Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
• Make 9 more rolls in same manner.
• To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
• The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.

CHICKEN-SALAD CLUB ROLL

Steps:

• In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.
• Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.
• Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.

CHICKEN SALAD ON BUNS

Steps:

• In a bowl, combine first six ingredients. Spoon about 1/3 cup onto each roll. Wrap each tightly in foil. Bake at 300° for 20-30 minutes or until heated through.

CHICKEN SALAD PARTY SANDWICHES

Steps:

• In a large bowl, combine first 5 ingredients. Mix mayonnaise, curry powder and pepper; stir into chicken mixture. Refrigerate until serving., To serve, stir in pecans. Spoon onto lettuce-lined rolls.

ASIAN-STYLE CHICKEN SALAD ROLLS

Steps:

• Remove skin from chicken and discard. Remove chicken from bones and discard bones. Shred chicken. Place into a bowl.
• Make dressing: Combine all ingredients in a jug. Whisk with a fork until well combined.
• Pour dressing over chicken. Season with salt and pepper. Toss well to combine. Place into an airtight container. Place onions, carrot and nuts into separate airtight containers.
• When ready to serve, add onions, carrot and nuts to chicken. Toss. Spoon into bread rolls or serve as a salad.