Chickensaladsandwiches Recipes

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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



Chicken Salad Sandwiches image

I am a huge fan of chicken salad sandwiches. I am not sure where this recipe came from. I love to make this and take it to church functions when just the women get together.

Provided by Chef on the coast

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup diced monterey jack cheese
1/2 cup seedless grapes, halved
1/2 cup mayonnaise
1/4 cup thinly sliced celery
1/4 cup sunflower seeds (not the shells)
1/4 teaspoon salt
1/4 teaspoon pepper
lettuce leaf
4 pita breads, halved or 8 slices bread

Steps:

  • In a bowl, combine first 8 ingredients.
  • Line pita bread with lettuce and add 1/2 cup chicken salad to each pocket.

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.

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 :

HOT CHICKEN SALAD SANDWICHES



Hot Chicken Salad Sandwiches image

Hamburger buns filled with creamy, cheesy chicken salad are wrapped in foil and baked for hot, hearty sandwiches.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 5

2-1/2 cups chopped cooked chicken
1/4 lb. (4 oz.) VELVEETA, cut up
1/2 cup celery slices
1/4 cup MIRACLE WHIP Dressing
6 hamburger buns, partially split

Steps:

  • Preheat oven to 350°F. Mix chicken, VELVEETA, celery and dressing.
  • Fill buns with chicken mixture. Wrap in foil.
  • Bake 15 minutes.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 640 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 6 g, Protein 24 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

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.

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

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

We used reduced-fat mayo and fresh chopped celery to make these chicken salad sandwiches a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 6 servings, one sandwich each.

Number Of Ingredients 6

1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Rotisserie Seasoned Chicken Breast, cut into 1/4 inch-wide strips
4 stalks celery, chopped
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 cup sliced green onions
6 kaiser rolls, split
6 leaf lettuce leaves

Steps:

  • Combine chicken, celery, mayo and onions.
  • Fill rolls with lettuce and chicken mixture.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

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

CHICKEN SALAD SANDWICH



Chicken Salad Sandwich image

Some classics are best left as is, like this perfect chicken salad recipe served on a sandwich, from "Mad Hungry," by Lucinda Scala Quinn.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

2 cups chopped or shredded cooked chicken
1/2 cup chopped celery
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/3 cup mayonnaise, or to taste
3 teaspoons unsalted butter, softened
12 slices whole-grain bread
6 romaine lettuce leaves, cleaned, patted dry, and chilled

Steps:

  • In a medium bowl, stir together the chicken, celery, parsley, salt, pepper, and lemon juice. Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for 1 day.
  • Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.

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