CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO
This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.
Provided by Angel
Categories Salad
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Stir chicken, bacon, tomato, and celery together in a bowl.
- Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
- Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 7.5 g, Cholesterol 71.4 mg, Fat 37.3 g, Fiber 4.2 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 395 mg, Sugar 1.9 g
DIVINE SUMMERTIME CHICKEN SANDWICH
Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.
Provided by MEEZERGIRL1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. Set aside.
- Melt about half of the butter in a skillet over medium heat. Season chicken breast halves with remaining garlic and dill. Cook for about 8 minutes per side, or until the meat is firm and juices run clear. Remove from the pan, and set aside.
- Spread the remaining butter onto one side of the slices of bread, and toast in the skillet until golden. Spread the cream cheese onto the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 49.6 g, Cholesterol 160.1 mg, Fat 35.7 g, Fiber 2.9 g, Protein 39 g, SaturatedFat 20.9 g, Sodium 772.8 mg, Sugar 3.4 g
DILLY CHICKEN SANDWICHES
A creamy lemon-dill spread adds summery flavor to tender chicken served between slices of grilled French bread with slices of lettuce and tomato. Serve it for lunch, or for a light and breezy dinner on the patio. -Orien Major, Hinton, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 490 calories, Fat 27g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 591mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 30g protein.
CHICKEN TOMATO LETTUCE SANDWICH - SO EASY AND DELICIOUS!
Make and share this Chicken Tomato Lettuce Sandwich - so Easy and Delicious! recipe from Food.com.
Provided by Maria100
Categories One Dish Meal
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Toast bread partly (not completely, since you will later finish warming it on the stove).
- Slice tomato (thick slices taste best) and lay out on 1 slice bread.
- Grill chicken (be sure the chicken is fully cooked before-hand; right now you are just adding flavor) on stove using oil and Italian seasoning (and any other seasonings that you enjoy).
- Take chicken off of stove (turn stove to a small heat to use for later) and chop into smaller pieces and then put chicken on top of the tomato.
- Tear lettuce into smaller pieces (small shreds or into 2 pieces so it fits on the bread) and lay onto of bread.
- Top with 2nd slice of bread.
- Turn stove back to normal heat.
- Lay entire sandwich on pan and grill until the sandwich is warm and then turn over and do the same to the other side.
- If you desire, while grilling, spray bread with extra oil and Italian seasoning on both sides for additional flavor (keep in mind that your hands will get a little bit oily while eating).
- Enjoy!
Nutrition Facts : Calories 430.9, Fat 21.2, SaturatedFat 3.8, Cholesterol 63.8, Sodium 437.6, Carbohydrate 32.8, Fiber 3.9, Sugar 6.1, Protein 27.5
PLT - PANCETTA, LETTUCE AND TOMATO SANDWICH
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Before putting together sandwich, make a plate of arugula and sliced tomatoes and set aside with unsalted butter.
- Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up.
- Heat a cast iron skillet or grill pan until hot. Place the sandwiches in the skillet and top with a weight, such as another skillet. Cook until nicely browned, 2 to 3 minutes, then turn the sandwiches and replace the weight. Cook until the second side is well browned, about 2 minutes.
- Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with the basil mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and arugula leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.
- Take the roll of pancetta, and dice into about 1-inch cubes. Drizzle some olive oil into a saute pan on medium heat. Add pancetta to heated oil and cook until crispy. Pour the cooked cubes with fat, into a bowl and allow to cool.
- Place basil leaves in blender and puree until almost fine. Add mayonnaise to blender and season with freshly ground black pepper, to taste. Puree together until smooth.
CHICKEN AND SUN-DRIED TOMATO SANDWICHES
Provided by Craig Claiborne And Pierre Franey
Categories easy, lunch, quick, main course
Time 10m
Yield Four sandwiches
Number Of Ingredients 5
Steps:
- Split the french rolls or bread slices in half, sandwich fashion.
- Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams
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