Herbed Chicken Salad Sandwiches Recipe 455

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CHICKEN SALAD WITH HERBS (SANDWICHES)



Chicken Salad With Herbs (Sandwiches) image

Quick Lunch! Place on lettuce leaf or in a sandwich. This flavorful salad is good anytime. If in a sandwich, grill bread to a golden brown and add lettuce leaf. A quick meal and add chips! A wonderful addition in making a sandwich with this chicken salad is to spread recipe #277820 on one side of the bread.

Provided by Seasoned Cook

Categories     Lunch/Snacks

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 1/2 cups cooked chicken, chopped
1 cup celery, finely chopped
1/4 cup red onion, finely chopped
1 carrot, grated
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon tarragon
1/2 teaspoon parsley
1/2 teaspoon celery seed
1/4 cup honey mustard
2/3 cup mayonnaise
salt
pepper

Steps:

  • In a medium size bowl, mix celery, red onion, carrot, basil, thyme, tarragon, parsley, celery seed, honey mustard and mayonnaise.
  • Add chopped chicken. Add salt and black pepper to taste. Mix well.
  • If placing in a sandwich, multi-grain wheat bread is good.

Nutrition Facts : Calories 257.7, Fat 10, SaturatedFat 2.3, Cholesterol 87.5, Sodium 309.8, Carbohydrate 10.4, Fiber 1.6, Sugar 5.8, Protein 30.1

HERBAL CHICKEN SALAD SANDWICHES



Herbal Chicken Salad Sandwiches image

The chicken is poached in the jasmine green tea, lending fresh, fragrant appeal to the chicken salad. Lovely served for a ladies luncheon. The sandwich can also be cut into slender pieces and served as a "tea" sandwich.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 12

4 jasmine green tea bags
Kosher salt
Two 6-ounce boneless, skinless chicken breasts, cut into small bite-size cubes
1/3 cup finely diced red onion
3 tablespoons mayonnaise
3 tablespoons fat-free plain Greek yogurt
2 tablespoons thinly sliced fresh basil
1 tablespoon finely chopped fresh tarragon
1 1/2 teaspoons white balsamic vinegar
2 tablespoons sliced natural almonds
8 slices fruit-n-nut or rye bread
1 cup packed mixed baby salad greens

Steps:

  • Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let steep for 5 minutes.
  • Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
  • Stir together the onions, mayonnaise, yogurt, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine.
  • Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
  • Divide the chicken among 4 of the bread slices, and top with the almonds, salad greens and the remaining bread slices. Cut in half and serve.

Nutrition Facts : Calories 480 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 58 milligrams, Sodium 540 milligrams, Carbohydrate 57 grams, Fiber 13 grams, Protein 32 grams, Sugar 33 grams

HERBED CHICKEN SALAD SANDWICHES RECIPE - (4.5/5)



Herbed Chicken Salad Sandwiches Recipe - (4.5/5) image

Provided by á-25089

Number Of Ingredients 10

1 tablespoon fresh tarragon, finely chopped
3 tablespoons mayonnaise
3 tablespoons 2% plain Greek yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon kosher salt
2 cups rotisserie chicken breast, chopped, skinless, boneless
1/4 cup sweet onion, minced
8 (1 1/2-ounce) slices rye sandwich bread
4 red leaf lettuce leaves
1 cup micro-greens or arugula

Steps:

  • Combine tarragon, mayonnaise, yogurt, lemon juice and salt in a large bowl. Stir in chicken and onion. Top each of 4 bread slices with 1 lettuce leaf, about 1/2 packed cup chicken salad, 1/4 cup micro-greens, and 1 bread slice.

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