Easy New England Style Chicken Salad Sandwich Recipes

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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

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

Provided by Food Network

Time 20m

Yield 6 sandwiches

Number Of Ingredients 11

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise with olive oil
2 tablespoons yellow mustard
1 teaspoon celery salt
1 teaspoon granulated garlic
Pinch of paprika
Freshly ground pepper
6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping

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.

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 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

HOT CHICKEN SALAD SANDWICHES



Hot Chicken Salad Sandwiches image

A deliciously different Make-Ahead hot sandwich. Easy to prepare and requires just 20 minutes to bake. Cut in quarters for appetizers.

Provided by BeachGirl

Categories     Lunch/Snacks

Time 40m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 9

12 slices white bread
1/2 cup butter or 1/2 cup margarine
2 (6 1/2 ounce) cans chicken breasts, drained
3 hard-boiled eggs, peeled and chopped or grated
1/2 cup green olives, chopped
1/2 cup chopped celery
2 tablespoons dehydrated diced onions
3/4 cup mayonnaise
4 ounces cold pack sharp cheddar cheese

Steps:

  • Trim crust from bread.
  • Mix butter and cheese together and spread on the bread slices.
  • Mix together chicken, eggs, olives, onions, and mayonnaise.
  • Spread mixture on 6 slices of bread.
  • Place remaining bread slices, cheese side up, over the chicken filling.
  • Place sandwiches in single layer on large baking sheet.
  • ***Torefrigerate for later baking, cover with plastic wrap and refrigerate now.
  • ***Preheat oven to 400 Degrees.
  • Heat sandwiches, uncovered, for about 20 minutes or until hot and cheese topping melts and bread is toasted.

Nutrition Facts : Calories 606.4, Fat 41.4, SaturatedFat 18, Cholesterol 213.5, Sodium 852.2, Carbohydrate 33.5, Fiber 1.4, Sugar 4.7, Protein 25

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.

CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH



Craig Claiborne's Chicken Salad Sandwich image

Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

Provided by The New York Times

Categories     easy, lunch, quick, snack, weekday, sandwiches

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 poached chicken, 3 1/2 pounds
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup drained capers
1/2 cup yogurt
3/4 cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish

Steps:

  • Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
  • Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
  • Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams

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