Chicken Salad Sandwiches With Asparagus Recipes

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ASPARAGUS CHICKEN SANDWICHES



Asparagus Chicken Sandwiches image

No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, cut into 3-inch lengths
1-1/2 cups reduced-fat sour cream
2 teaspoons lemon juice
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 pound sliced cooked chicken breast
4 English muffins, split and toasted
2 medium tomatoes, sliced
Paprika, optional

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

Nutrition Facts : Calories 385 calories, Fat 11g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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.

GRILLED CHICKEN AND ASPARAGUS SALAD



Grilled Chicken and Asparagus Salad image

If you don't have a grill, you can cook the chicken, asparagus, and onion slices on a grill pan or under the broiler. You'll need to increase the cooking time slightly for this Grilled Chicken and Asparagus Salad .

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 7

4 tablespoons olive oil
3 tablespoons grainy mustard
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 bunch (about 1 pound) asparagus, tough ends trimmed
1 medium red onion, sliced into 1/2-inch-thick rings
Coarse salt and ground pepper
2 ounces blue cheese, crumbled (about 1/4 cup)

Steps:

  • Heat grill to high. In a large, shallow bowl, whisk together 1 tablespoon oil and 2 tablespoons mustard. Add chicken, and turn to coat; set aside to marinate 30 minutes. In another bowl, toss asparagus with 1 tablespoon oil; brush onion slices with residual oil in bowl.
  • Grill asparagus and onion until charred in spots and fork-tender, turning as needed, 8 to 10 minutes. Set aside to cool.
  • Grill chicken until browned and cooked through, turning once, 10 to 15 minutes. Set aside to cool.
  • To serve, thinly slice chicken crosswise; halve asparagus crosswise. In a large bowl, whisk together remaining 2 tablespoons oil and tablespoon mustard. Add chicken, asparagus, and onion; toss. Season with salt and pepper. Fold in blue cheese.

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

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

ASPARAGUS SPINACH SALAD WITH CHICKEN



Asparagus Spinach Salad with Chicken image

We love all the fresh fruits and vegetables that are available in the summer. This salad is one of our favorite because it packs in so much great produce, plus it's quick and easy on a warm summer day. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons water
1/4 cup prepared poppy seed salad dressing
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon grated orange zest
1/2 teaspoon Dijon mustard
8 cups fresh baby spinach
3 cups shredded rotisserie chicken
2 cups sliced fresh strawberries or fresh blueberries
1/4 cup sliced almonds, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended., In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.

Nutrition Facts : Calories 267 calories, Fat 13g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 151mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

WARM CHICKEN SALAD WITH ASPARAGUS AND CREAMY DILL DRESSING



Warm Chicken Salad with Asparagus and Creamy Dill Dressing image

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole new take on a one-pot dinner.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Potato     Dill     Asparagus     Watercress     Lemon     Quick & Easy     Quick and Healthy     Dinner     Spring     Mint

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound baby new potatoes
1 (2 1/2-pound) rotisserie chicken
1/3 cup mayonnaise
1/4 cup finely chopped dill
3 tablespoons lemon juice
2 tablespoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 pound asparagus (about 1 bunch), trimmed
2 cups watercress or baby arugula
1/2 cup mint leaves
Lemon wedges (for serving)

Steps:

  • Set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until just tender, about 10 minutes.
  • Meanwhile, cut breast meat from chicken, remove and discard skin, and slice on the bias into 1/2" slices. Remove legs from carcass, remove and discard skin, and slice meat off bones into 1/2" slices.
  • Whisk mayonnaise, dill, lemon juice, mustard, pepper, and 1/4 tsp. salt in a medium bowl.
  • Add asparagus and chicken slices to potatoes in steamer, cover, and steam until asparagus is crisp-tender and chicken is warmed through, about 3 minutes. Transfer potatoes, asparagus, and chicken to a platter or plates and drizzle with dressing. Top with watercress and mint and serve with lemon wedges alongside.

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

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING



Asparagus and Chicken Salad With Ginger Dressing image

Asparagus takes easily to many kinds of seasonings, so after you've tired of having it plain with butter or homemade mayonnaise, try this spicy dressing laced with ginger and chiles. Adding smoked chicken is a nice way to make a more substantial first course or light lunch. You can purchase smoked chicken at better butcher shops or online, but equally good is grilled chicken at room temperature, or cold poached chicken. I sometimes substitute lightly smoked ham or smoked slab bacon, simmered until tender.

Provided by David Tanis

Categories     dinner, lunch, quick, salads and dressings, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 large shallot, finely diced, about 2 tablespoons
3 tablespoons rice wine vinegar
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
Salt to taste
Generous pinch of cayenne
1 tablespoon grated ginger
2 garlic cloves, minced
2 teaspoons sesame oil
1/4 cup vegetable oil
1 pound asparagus
Salt and pepper
1 serrano chile, thinly sliced (optional)
1/2 cup roasted peanuts, crushed
3/4 pound smoked chicken, sliced
1 large lime, halved
Basil, mint and cilantro leaves, about 1/2 cup total

Steps:

  • To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
  • Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
  • To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
  • Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 698 milligrams, Sugar 9 grams, TransFat 0 grams

CHICKEN ASPARAGUS SALAD



Chicken Asparagus Salad image

You can have this light, tasty dinner on the table in less than 10 minutes-just buy a deli chicken on your way home from work, or use leftovers from Sunday's roast. The only cooking you'd have to do is the asparagus, which takes only 2 or 3 minutes! This is great for a hot summer's night, when you don't want to heat up your whole kitchen making a great dinner!

Provided by TGirl

Categories     Chicken

Time 8m

Yield 3 serving(s)

Number Of Ingredients 11

1 cup asparagus, cut into 1 inch pieces
2 tablespoons cider vinegar
2 tablespoons vegetable oil
2 teaspoons honey
2 teaspoons fresh parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cooked chicken, cubed
1/2 cup diced apple
2 cups salad greens (your favorite blend)
alfalfa sprout (optional)

Steps:

  • Cook asparagus in small amount of water until crisp-tender (cooking time will depend on thickness of asparagus;thin stalks 2-3 minutes, thicker stalks 3-4 minutes).
  • Drain and cool asparagus and set aside.
  • In salad bowl, combine vinegar, oil, honey, parsley, salt, and pepper, mixing well.
  • Add chicken, apple, and asparagus, tossing to coat.
  • Serve over lettuce/salad greens, garnishing with alfalfa sprouts if desired.

CHICKEN SALAD SANDWICHES WITH ASPARAGUS



Chicken Salad Sandwiches With Asparagus image

I used to work at a little shop that was next door to this fantastic little European bakery. This is my reinvention of their fabulous yet different Chicken Salad Sandwich.

Provided by Adopted Parisian

Categories     Lunch/Snacks

Time 30m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 8

2 chicken breasts, cooked and cubed
1 cup mayonnaise (feel free to add or take away depending on how mayonnaisey you like it)
2 tablespoons dried onion
1 teaspoon seasoning salt
1/2 cup slivered almonds
1 bunch fresh asparagus
2 cups vinaigrette marinade
8 slices brown bread

Steps:

  • Cook and cube 2 chicken breasts in bite-sized pieces.
  • Cool in fridge for about 10 minutes.
  • Clean asparagus and place in pot on stovetop.
  • Cover with marinade.
  • Boil for 5-10 minutes until soft and tender.
  • Place in fridge to cool.
  • Remove chicken from fridge and combine with mayo, dried onions, seasoning salt and almonds.
  • Toast bread slices to preferred crispness.
  • Layer chicken salad mixture on 4 slices of bread, then layer 2-4 asparagus shoots on top.
  • Add second slice of bread on top.
  • Serve with fruit and chips and enjoy!

Nutrition Facts : Calories 628.7, Fat 35.7, SaturatedFat 5.9, Cholesterol 61.7, Sodium 814.9, Carbohydrate 55.1, Fiber 5.7, Sugar 13.2, Protein 26.1

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Our Chicken Salad Sandwiches make for delectable finger sandwiches that are perfect for active parties, where guests may not sit down for a full meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 to 14

Number Of Ingredients 13

Two 14 1/2-ounce cans low-sodium chicken broth
2 cups water
1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely diced celery
1 carrot, peeled and cut lengthwise into four pieces
1 medium onion, peeled and quartered
1 dried bay leaf
5 whole black peppercorns
1 whole boneless and skinless chicken breast (about 1/2 pound)
2 tablespoons Dijon mustard
1 cup mayonnaise
Salt and freshly ground pepper
1 loaf whole-wheat bread, sliced and crusts removed
1/2 head green-leaf lettuce, leaves separated

Steps:

  • Place chicken broth and the water in a medium saucepan. Add celery stalk pieces, carrot, onion, bay leaf, and peppercorns; bring mixture just to a boil. Reduce heat to a simmer, and add chicken breast. Poach until chicken is cooked through, 10 to 12 minutes. Transfer to a plate; let cool.
  • Transfer chicken to the bowl of a food processor fitted with the metal blade; process until it is finely ground. Transfer to a large mixing bowl. Add mustard, 1/2 cup mayonnaise, and remaining 1/2 cup diced celery. Season with salt and pepper, and stir well to combine. Cover with plastic wrap, and refrigerate until needed.
  • Make sandwiches: Spread a dab of remaining 1/2 cup mayonnaise on one side of each of the bread slices. Top half the slices with a thin layer of chicken salad and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.

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.

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From eatingwell.com


RICE SALAD WITH CHICKEN AND ASPARAGUS RECIPE - QUICK FROM …
Meanwhile, in a large frying pan, bring 1/4 inch of water to a simmer over moderately high heat. Sprinkle the chicken with the remaining 3/4 teaspoon salt and 1/4 teaspoon pepper and add to …
From foodandwine.com


CHICKEN BACON SPINACH & ASPARAGUS SALAD - A SAUCY KITCHEN
Set aside. To cook the bacon: lay the bacon strips out flat on a cold pan. Turn the heat on low and let the bacon cook for a few minutes before flipping and cooking the other side until crispy. Remove from heat and chop into little bite sized pieces. In a large salad bowl toss together the spinach, asparagus, bacon, chicken and almonds to combine.
From asaucykitchen.com


ASPARAGUS STUFFED CHICKEN - GIMME DELICIOUS
Place chicken breasts on a cutting board and cut ¾ way through to form pockets. Season chicken with garlic powder, paprika, thyme, oregano, and salt. Stuff the chicken breasts with mozzarella slices and asparagus; secure with toothpicks. Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat.
From gimmedelicious.com


CHICKEN SALAD SANDWICHES - THE COOKIE ROOKIE®
2022-03-28 Instructions. In a large bowl, whisk the mayonnaise, mustard, garlic powder, vinegar, and dill together. ½ cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon garlic powder, 2 teaspoons red wine vinegar, 2 tablespoons chopped dill. Add the chicken, celery, grapes, and red onion. Mix well.
From thecookierookie.com


CHEESY ASPARAGUS STUFFED CHICKEN - THE RECIPE CRITIC
2022-03-29 Instructions. Preheat the oven to 375 degrees. Slice the chicken in half about ¾ of the way. Open the chicken and pound each side to be about ¼ inch thick. Stuff the chicken breasts each with 2 slices of cheese, and 3 asparagus stalks. Fold the chicken oven and secure it with toothpicks around the edges.
From therecipecritic.com


BARLEY ASPARAGUS CHICKEN SALAD | HEART AND STROKE FOUNDATION
Step 2. Meanwhile, toss oil with asparagus and place on greased grill over medium high heat for about 8 minutes or until tender crisp. Remove to cutting board and chop into 1 inch (2.5 cm) pieces. Add to barley along with chicken and parsley; stir to combine.
From heartandstroke.ca


THE BEST SOURCE FOR MICROGREENS RECIPES! TAGGED "SWEET AND …
Sweet and Spicy Curried Chicken Salad. Sweet & Spicy Curried Chicken Salad. July 13, 2022
From hamama.com


10 BEST ASPARAGUS SANDWICH RECIPES | YUMMLY
2022-07-01 boneless skinless chicken thighs, chicken broth, red pepper flakes and 12 more Asparagus and Shrimp Coconut Curry KitchenAid low sodium chicken broth, salted peanuts, garlic, russet potatoes and 20 more
From yummly.com


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