Gabby Gourmets Ranch Style Chicken Salad Sandwiches Recipes

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:

• 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.

GABBY GOURMET'S RANCH-STYLE CHICKEN SALAD SANDWICHES

Steps:

• In large mixing bowl, prepare and combine first 6 ingredients, mixing well to blend.
• In a smaller bowl, combine the next 5 ingredients and blend well.
• Pour second mixture over the chicken mixture and again mix well (more mayo can be added if desired).
• Slice the croissants (warm slightly if desired) and fill with a couple of rounded tablespoons of the chicken salad mixture.
• Garnish with sprouts, peppers, etc.

GARLIC CHICKEN SALAD SANDWICHES

Steps:

• In a bowl, add the chicken, carrots, celery, peas, garlic powder, and dressing and toss until well coated. Chill covered for 30 minutes.
• Divide the chicken salad between the sandwich rolls and top with lettuce and tomatoes if desired.
• Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour, if temperatures are above 90F).
• *Makes 4 sandwiches.

RANCH CHICKPEA SALAD SANDWICHES

Steps:

• Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.
• Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.
• Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.

TOASTED CHICKEN SALAD SANDWICHES

Steps:

• Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.

MOM'S CHICKEN SALAD SANDWICHES

Steps:

• In a large mixing bowl, combine mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix and dill weed.
• Gently mix in cooked chicken, almonds, grapes and celery.
• Refrigerate for at least 1 hour and serve on croissants.

COPYCAT OF ARBY'S CHICKEN SALAD SANDWICH

Steps:

• 1. Combine the first six ingredients and mix well.
• 2. Use two pieces of bread and one lettuce leaf for each sandwich.
• 3. Slide lettuce leaf on to one piece of bread.
• 4. Put two large scoops of chicken salad mixture on lettuce leaf; top with other piece of bread.
• ENJOY!

A FAMOUS CHICKEN SALAD SANDWICH

Steps:

• Drain chicken and put in bowl.
• Add some mayo (about 2 tbsp) so that it does not have that dry appearance.
• Next, start adding the apples, grapes, celery, and pecans (may need to add mayo to keep everything from getting dry).
• Next, chop up the egg (if you choose to use it) and add it to the salad.
• Spread the salad on the bread with lettuce and tomato. Enjoy!

CHICKEN SALAD SANDWICH RECIPE BY TASTY

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!

CHICKEN SALAD SANDWICHES

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.

THE GIRLS' CHICKEN SANDWICHES

Steps:

• Combine chicken with green onions in a bowl; moisten with poppyseed salad dressing. Spread both cut sides of each Hawaiian roll with pineapple cream cheese. Place a lettuce leaf half on bottom half of each roll; top with 1/4 cup chicken mixture and about 2 tablespoons of strawberries. Place tops on sandwiches to serve.

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Steps:

• Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
• Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

BUFFALO CHICKEN SALAD SANDWICHES RECIPE

Steps:

• In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, onion and garlic powder. Add salt and pepper as needed.
• Serve on buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, etc).
• Store leftovers (if you have any!) in a covered container in the fridge.