Chicken Salad Sandwiches En Casserole Recipes

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CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Food Network

Time 20m

Yield 6 sandwiches

Number Of Ingredients 11

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise with olive oil
2 tablespoons yellow mustard
1 teaspoon celery salt
1 teaspoon granulated garlic
Pinch of paprika
Freshly ground pepper
6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping

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.

CLASSIC CHICKEN SALAD SANDWICHES



Classic Chicken Salad Sandwiches image

Chicken salad sandwiches are perfect for lunches, sandwich suppers, and parties. Use cooked chicken or a rotisserie chicken for these sandwiches.

Provided by Diana Rattray

Categories     Lunch     Entree     Salad     Sandwich

Time 40m

Number Of Ingredients 10

1 1/2 cups chicken (cooked, chopped)
3 tablespoons onion (red or yellow; finely chopped)
1/4 cup celery (finely chopped)
1 large egg ( hard-boiled ; chopped)
1/3 to 1/2 cup mayonnaise (as needed to moisten the salad)
1 tablespoon dill pickle relish
1/4 teaspoon salt (or seasoned salt to taste)
1/8 teaspoon black pepper (freshly ground)
8 slices bread
Lettuce

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

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

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

1 1/2 cups chopped cooked chicken or turkey
1 medium stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

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

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 4 to 5 servings

Number Of Ingredients 8

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
  • When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
  • To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH



Craig Claiborne's Chicken Salad Sandwich image

Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

Provided by The New York Times

Categories     easy, lunch, quick, snack, weekday, sandwiches

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 poached chicken, 3 1/2 pounds
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup drained capers
1/2 cup yogurt
3/4 cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish

Steps:

  • Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
  • Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
  • Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams

EASY CHICKEN SALAD SANDWICH



Easy Chicken Salad Sandwich image

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

1 (9 3/4 ounce) can of white chunk chicken breasts, in water
3 tablespoons mayonnaise
2 stalks celery, chopped
1/2 medium vidalia onion, chopped finely
nice crusty bread
4 leaves romaine lettuce, for each sandwich
celery salt
kosher salt
fresh ground black pepper

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

BEST CHICKEN SALAD SANDWICH



Best Chicken Salad Sandwich image

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

½ cup light mayonnaise
½ cup low-fat plain yogurt
1 teaspoon paprika
1 teaspoon seasoned salt
1 ½ cups dried cranberries
1 cup chopped celery
1 cup cubed green apple
1 cup sliced red grapes
1 cup chopped pecans
4 cups drained canned chicken
ground black pepper to taste

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

CHICKEN SALAD SANDWICHES EN CASSEROLE



Chicken Salad Sandwiches En Casserole image

My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965. This is a tasty way to use leftover chicken or turkey!

Provided by loof751

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

12 slices bread
1/4 cup margarine
3 teaspoons mustard
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
2 tablespoons chopped red peppers
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) package frozen green peas (thawed)

Steps:

  • Preheat oven to 350 degrees. Trim crusts from bread.
  • Blend the margarine and mustard. Spread on one side of each bread slice.
  • Put 6 slices of bread, buttered side up, in an 11x2x2 baking dish.
  • Combine chicken, cheese, red pepper, salt and pepper. Spread over bread slices in baking dish.
  • Cut remaining 6 slices of bread diagonally. Arrange over chicken in baking dish, buttered side up.
  • Combine soup and peas. Spoon over and around "sandwiches".
  • Bake at 350 degrees for 25-30 minutes until center is hot. Lift out sandwiches to serve.

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Crisp cukes give a refreshing twist to the traditional in this recipe from Anna Mowan of Spencerville, Indiana. "I like to set out the filling with a tray of assorted breads and pita pockets to let family or friends fix their own sandwiches," she suggests.

Provided by Taste of Home

Categories     Lunch

Time 15m

Number Of Ingredients 9

2 cups diced cooked chicken
1 celery rib, diced
2 hard-boiled large eggs, chopped
1 small cucumber, diced
1/3 cup Miracle Whip
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/8 teaspoon white pepper
Bread or pita bread

Steps:

  • In a bowl, combine the first eight ingredients. Serve on bread or in pita bread.

Nutrition Facts :

CHICKEN SANDWICH CASSEROLE



Chicken Sandwich Casserole image

These are excellent! You can also follow this same recipe and vary the sandwich filling, using ham and broccoli or grilled cheese instead. I've used many different combinations of fillings, from tuna to hamburger, and they're all great. It's a fun recipe to experiment with!

Provided by Teri Denlinger

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 10

12 slices white bread, lightly toasted
4 cups chopped cooked chicken breast
½ cup chopped celery
½ cup chopped onion
4 eggs, beaten
1 cup mayonnaise
2 cups milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese

Steps:

  • Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle the chicken, celery and onion on top of the bread, then cover with the other 6 slices of toasted bread.
  • In a medium bowl mix together the beaten eggs, mayonnaise, milk and salt and pepper to taste. Pour this mixture over the sandwiches, then top with soup; cover baking dish and refrigerate overnight.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Bake dish, covered, at 325 degrees F (165 degrees C) for 45 minutes; remove cover, sprinkle with cheese, and bake for another 30 minutes, uncovered. Remove from oven and let cool and set for 10 minutes before serving.

Nutrition Facts : Calories 588.7 calories, Carbohydrate 27 g, Cholesterol 178.7 mg, Fat 38.9 g, Fiber 1.2 g, Protein 32 g, SaturatedFat 10.1 g, Sodium 858.8 mg, Sugar 5.8 g

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Categories     Bread     Salad     Sandwich     Chicken     Side     Picnic     Wedding

Yield makes about 4 cups chicken salad; 8 servings

Number Of Ingredients 11

3 cups cooked, chopped chicken (page 89) or turkey
1 cup halved green and red grapes
1/2 cup chopped pecans or walnuts
1/4 cup chopped celery
1/4 cup chopped white or red onion
1/4 cup sweet pickle relish
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
16 slices white sandwich bread
4 tablespoons (1/2 stick) unsalted butter, softened (optional)

Steps:

  • In a medium mixing bowl, place the chicken, grapes, nuts, celery, onion, relish, salt, and pepper. Stir until well combined. Add the mayonnaise and stir until the chicken is well coated.
  • Arrange a few slices of bread in a neat stack and use a serrated knife to slice off the crusts. Repeat until all of the bread slices are trimmed.
  • Place about a 1/2 cup chicken salad on half of the slices. Place the remaining slices on top. Slice each sandwich into 4 squares or triangles. Arrange on a platter and serve.
  • from aunt elsa's kitchen
  • Aunt Elsa would make these ahead of time for a party and refrigerate them for a few hours or freeze them for up to a week and remove them from the freezer the morning of the event. Her secret was to spread a thin coat of butter on the bread, which prevents the sandwiches from getting soggy without changing any flavor.
  • To make ahead, spread a light coat of butter on one side of each slice of bread. After slicing as directed above, cover the sandwiches with wax paper, and then cover with a damp towel. Refrigerate until needed.
  • For longer storage, cover the platter of sandwiches with plastic wrap and freeze. Uncover the sandwiches and let stand at room temperature for a few hours before serving.

CHICKEN SALAD SANDWICH RECIPE BY TASTY



Chicken Salad Sandwich Recipe by Tasty image

Here's what you need: shredded chicken, celery, white onion, cherry tomatoes, apple, greek yogurt, salt, pepper, whole wheat bread, romaine lettuce

Provided by Claire Nolan

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 10

½ cup shredded chicken
2 tablespoons celery, diced
1 tablespoon white onion, finely diced
6 cherry tomatoes, sliced in half
2 tablespoons apple, diced
3 tablespoons greek yogurt
salt, to taste
pepper, to taste
2 pieces whole wheat bread
1 leaf romaine lettuce

Steps:

  • In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper.
  • Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 49 grams, Fat 9 grams, Fiber 7 grams, Protein 37 grams, Sugar 15 grams

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