Cool Creamy Chicken Salad Sandwich Recipes

FAMILY-SIZE CREAMY CHICKEN SALAD SANDWICH

Steps:

• Combine the mayonnaise, Greek yogurt/sour cream, lemon juice, honey, salt and pepper in a large mixing bowl. Taste and adjust seasoning. You want the dressing to be tangy, slightly sweet and well-seasoned.
• Add the chicken as well as any add-ins to the dressing and mix well.
• To assemble the sandwich, slice the bread down the center horizontally then brush with olive oil or melted butter. Toast, cut-side down in a hot pan until golden brown.
• Layer lettuce, chicken salad and sliced avocado onto the bottom piece of bread and season with salt and pepper. Top with the remaining piece of bread then slice and serve.

BEST CHICKEN SALAD SANDWICH

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.

CHICKEN SALAD SANDWICHES

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.

FLAVORFUL CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine pineapple juice and soy sauce. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. In a large saucepan, combine the chicken, water and reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Drain; cool slightly. Shred chicken., In a large bowl, combine the chicken, green pepper, onion and celery. In a small bowl, combine mayonnaise and seasonings. Spoon over chicken mixture; gently stir to coat. Refrigerate until serving. Serve on lettuce-lined rolls.

RANCH CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

COOL & CREAMY CHICKEN SALAD SANDWICH

Steps:

• Combine first 4 ingredients; spoon onto 1 bread slice.
• Top with lettuce, tomatoes and onions; cover with remaining bread slice.

COOL & CRUNCHY CHICKEN SALAD

Steps:

• In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

HOT CHICKEN SALAD SANDWICHES

Steps:

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

CHEGGY SALAD SANDWICHES

Steps:

• Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors.
• To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

CREAMY CHICKEN SALAD SANDWICH RECIPE

Steps:

• Combine all ingredients except rolls and lettuce.
• Fill rolls with lettuce and chicken salad.