Hotchickensaladsandwiches Recipes
HOT CHICKEN SALAD SANDWICHES
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
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
HOT CHICKEN SANDWICHES II
I added the dressing and now myself and daughters are asked to bring this to potlucks - constantly! I don't especially care for 'regular' shredded chicken sandwiches, but really like MY version.
Provided by SUE202
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.
Nutrition Facts : Calories 460 calories, Carbohydrate 57.4 g, Cholesterol 67.7 mg, Fat 13.6 g, Fiber 2.4 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1873.6 mg, Sugar 3.6 g
BEST CHICKEN SALAD SANDWICH
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
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
CRISPY CHICKEN SANDWICHES
Provided by Giada De Laurentiis
Time 6h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
- For the crispy prosciutto: Preheat the oven to 350 degrees F.
- Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
- For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
- For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
- Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.
HOT CHICKEN SUBS
Call on these quick submarine sandwiches when you have a hungry brood and not much time. Hot and hearty chicken breast patties fill French bread loaves spread with creamy Italian dressing.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Prepare chicken as directed on package.
- Spread cut sides of bread with dressing. Layer half of the lettuce, hot chicken patties and tomatoes on each bottom half of bread. Top with top half of bread. Cut into slices.
Nutrition Facts : Calories 525, Carbohydrate 53 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1160 mg
HOT CHICKEN SALAD SANDWICHES
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
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
CONTEST-WINNING HOT CHICKEN SALAD
After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.
Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.
CHICKEN SALAD SANDWICH RECIPE BY TASTY
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
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 SANDWICHES
Make and share this Chicken Salad Sandwiches recipe from Food.com.
Provided by Redsie
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut up any large pieces of chutney. Combine chutney, mayonnaise, and curry powder. Stir in chicken, grapes, and almonds.
- Line each croissant with lettuce; top with chicken salad mixture. Makes 4 servings.
Nutrition Facts : Calories 439.4, Fat 22.1, SaturatedFat 8.5, Cholesterol 92.6, Sodium 530, Carbohydrate 36.5, Fiber 2.7, Sugar 13.4, Protein 23.8
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