Chicken Salad Sandwiches With Walnut Dill Pesto Recipes

PESTO CHICKEN SALAD SANDWICHES

Steps:

• Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery and walnuts.
• Spread 1/2°C of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

WALNUT CHICKEN SALAD SANDWICH

Steps:

• In a large bowl, combine the spinach, yogurt, lemon juice, mustard, green onion, dill or tarragon and celery. Stir to combine.
• Add the chicken, apple, and chopped walnuts, blend well, then season to taste with salt and pepper if desired.
• Either serve the salad on a bed of lettuce leaves, or spoon about 1/2 cup of the salad into each pita half, tuck in a lettuce leaf, and serve.

PESTO CHICKEN PANINI

Steps:

• In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
• In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
• Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
• Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
• Cut into 4 portions and serve.

SPATCHCOCKED CHICKEN WITH WALNUT-DILL PESTO

Steps:

• Remove the packets of giblets from the body of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities of the chickens. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
• Spatchcock the chickens: Place the chicken on its breast. Using poultry shears, start at the neck and cut lengthwise down one side of the backbone to the tail. Next, repeat that cut along the otherside of the backbone. Remove the backbone and save it for stock.
• Now, fold the chicken open, like a book, with the skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs along both sides of the breastbone and pull the white cartilage out.
• Turn the skin side up and trim the wingtips and any loose skin. The chicken is now spatchcocked. Place the chickens in a nonreactive roasting pan.
• Prepare the pesto: Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor and process until very finely chopped. With the machine runing, add the oil, lemon juice, salt, pepper and 3/4 cup water. Taste for seasoning, adding salt and pepper as necessary; the pesto shuld be highly seasoned. Set 1/2 cup pesto aside. pour the remaining pesto over the chickens, spreading it on the meat with a rubber spatula. Turn the birds so you coat both sides. Let the chickens marinate in the refrigerator, covered, for as little as 2 hours or as long as overnight, turning once or twice to coat with marinade; the longer the chickens marinate, the richer the flavor will be.
• Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grate. Arrange the chickens on the grate, skin=side down. Grill for 12 to 15 minutes per side, turning once with tongs and a spatula. the chickens can be a little awkward to turn; you'll need to use both utensils. When you turn the chickens, spread the reserved 1/2 cup pesto on top. You'll probably get flare-ups as the melting fat hits the fire. Keep the birds moving to dodge the flames. If the skin browns to much, lower the heat or move the chickens to a cooler section of the grill. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180 degrees F.
• Transfer the chickens to a plater, let rest for a few minutes, garnish with the dill sprigs and lemon wedges, and serve.
• Tip 1: Any bird can be spatchcocked and grilled in this fashion, from qual to turkeys.
• Tip 2: Feel free to make the pesto with rosemary (1 cup of leaves) or another fresh herb.

DILLY CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness; set aside. In a large skillet, saute garlic and 1/4 teaspoon dill in 3 tablespoons butter for 1 minute. Add chicken; cook over medium heat until juices run clear, 3-4 minutes on each side. Remove and keep warm. , Spread both sides of bread with remaining butter. In a large skillet or griddle, grill bread on both sides until golden brown. , Meanwhile in a small bowl, combine the cream cheese, lemon juice and remaining 1/2 teaspoon dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread.

SMALL BATCH DILL PESTO

Steps:

• Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
• Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
• If not serving immediately, store the pesto in an airtight container and chill until ready to use.

CHICKEN SALAD TEA SANDWICHES

Steps:

• Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
• Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.