Chickenapplesandwichspread Recipes

CHICKEN SALAD WITH APPLES AND WALNUTS

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, salt and pepper.
• Remove skin from half of a leftover thyme-roasted chicken.
• Shred meat, and add to dressing. Add apples, celery stalks and walnuts. Serve over a bed of lettuce.

CHICKEN-APPLE SALAD SANDWICHES

Steps:

• Combine all ingredients except toast in medium bowl.
• Fill toast slices with chicken mixture to make 2 sandwiches.

CHICKEN APPLE SANDWICH SPREAD

Steps:

• In a medium bowl, combine the chicken, apple, cucumber and cashews.
• In another bowl, mix together the mayonnaise, sugar, onion powder, salt and pepper; mix well.
• Add to the chicken mixture and mix well.
• NOTE: Should be prepared the day of the party because of the apples and mayonnaise.

SUNNY'S EASY CHICKEN AND APPLE SANDWICHES

Steps:

• Spread on the love. Spread one side of each piece of toasted bread with 1 tablespoon of your favorite Hidden Valley® Sandwich Spread & Dip flavor. Choose your cheese. Pick the corresponding cheese and put a slice of cheese on each piece of prepared bread, on the spread side. Add the veggies and fruit. Simply divide the apple slices, dried cranberries and onions into 4 equal portions and layer on 4 of the prepared slices. Layer on the meat and eat. Divide the deli meat into 4 equal portions and place on the veggies and fruit side of the slices. Top each deli meat-topped slice with a cheese-topped slice and dig in!

CHICKEN SANDWICH SPREAD

Steps:

• Gather the ingredients.
• Mince cooked chicken finely and put in a medium bowl.
• Add 1/4 cup mayonnaise and salt and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until spread reaches desired consistency.
• If you like, flavor the spread with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.
• Spread in between slices of bread and enjoy.

CRUNCHY CHICKEN APPLE SALAD SANDWICHES

Steps:

• Pour water in pan to 3/4 in and bring to simmer.
• Add chicken , cover and poach over med/low heat for about 12 -15 minutes.
• Put on a plate and refrigerate till cool enough to handle. Then finely dice.
• In a bowl stir all remaining ingredients including the chicken.
• Butter the bread with the softened butter and spread 1 slice with the mixture. Top with remaining slice of bread. Trim the crust and cut the sandwich into triangles or squares for little hands.
• If you want to make ahead , place on a baking sheet and cover with a damp cloth and cover tightly with plastic wrap for up to 24 hours.

CHICKEN & APPLE WAFFLE SANDWICHES

Steps:

• Spread four waffles with mayonnaise; top with half of the cheese. Layer with chicken, apple and remaining cheese. Top with remaining waffles. Spread outsides of sandwiches with butter., Toast sandwiches in a large skillet over medium heat for 4-5 minutes on each side or until waffles are lightly browned and cheese is melted.

APPLE CHICKEN QUESADILLAS

Steps:

• Preheat oven to 400°. Toss together first 8 ingredients. Place 3/4 cup mixture on half of each tortilla. Fold tortillas to close; secure with toothpicks., Place on a baking sheet coated with cooking spray. Bake until golden brown, 13-18 minutes, turning halfway through cooking. Discard toothpicks. Serve with toppings as desired.

EASY CHICKEN CUTLETS WITH APPLES

Steps:

• Sprinkle chicken breasts with 1/4 teaspoon salt, or as needed, on both sides. Place onto a rack, cover, and refrigerate for 30 minutes. Remove from refrigerator, and cut in half lengthwise on a slight diagonal to make 4 equal-size pieces. Place the chicken pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to make 4 cutlets about 1/4 inch thick.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix together flour, cornstarch, 1 teaspoon of salt, black pepper, and sugar in a shallow bowl. Place each cutlet into the flour mixture to coat; shake off excess flour. Melt 2 tablespoons of butter in a skillet over medium heat until foam disappears, and gently lay the coated cutlets into the butter. Cook until golden brown on both sides, about 3 minutes per side. Remove the chicken, and set aside on an oven-proof plate in the preheated oven to stay warm.
• Pour the sherry into the skillet and bring to a boil, scraping and dissolving all the brown flavor bits from the bottom of the skillet. Cook until the sherry is reduced to half its volume, about 5 minutes, and stir in the chicken broth; add the apple slices to the skillet. Cook, stirring occasionally, until the apples are soft and the sherry mixture is reduced by half. Stir in the brown sugar, 1 tablespoon of butter, and the Marsala wine until the sugar is dissolved and the sauce is thick.
• Return the chicken cutlets to the sauce, together with any juice from the plate, and turn to cover cutlets with sauce. Simmer about 2 minutes per side, and serve 2 cutlets per serving, topped with apple slices and sauce.

CHICKEN APPLE SALAD SANDWICH

Steps:

• In large bowl, shred chicken.
• Add apple, cranberries, celery, and green onion.
• In a small bowl, combine mayo, sour cream, lemon juice, cinnamon, salt, and pepper.
• Stir into chicken mixture.
• Spoon onto 4 of the bread slices and top with remaining bread slices.