Low Fat Chicken Salad Sandwiches Recipes
CHICKEN SALAD SANDWICHES
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
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
CLASSIC CHICKEN SALAD SANDWICHES
Steps:
- To bake boneless chicken breasts, preheat the oven to 350 F. Line a baking pan with foil.
- Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.
- Bake until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 30 minutes. Let cool and chop.
- To poach boneless chicken breasts, place chicken in a single layer in a deep skillet or sauté pan.
- If desired, add some herbs and chopped aromatic vegetables, such as onions, garlic, or carrots. Cover the chicken with water (about 1/2 to 1 inch above the chicken breasts) and bring to a boil over high heat.
- Reduce the heat to a simmer, cover the pan, and continue cooking for 8 to 15 minutes, depending on the size of the chicken pieces.
- Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.
- Once you've cooked the chicken, gather all of the ingredients.
- In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.
- Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.
- Add more mayonnaise to moisten, if desired.
- Serve on bread with lettuce and enjoy.
Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Cholesterol 106 mg, Fiber 2 g, Protein 20 g, SaturatedFat 6 g, Sodium 703 mg, Sugar 5 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g
LOW-FAT CHICKEN SALAD SANDWICHES
You don't have to give up your favorite foods to eat low-fat, just make some changes to the ingredients. You won't miss the fat
Provided by Sassy Cat
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, celery, onion, mayonnaise and pepper.
- Divide chicken mixture evenly among 4 bread slices.
- Top with tomato, lettuce and remaining bread slices.
Nutrition Facts : Calories 288.6, Fat 8.6, SaturatedFat 2.2, Cholesterol 37, Sodium 524, Carbohydrate 30.3, Fiber 4.9, Sugar 5.1, Protein 24
HERBAL CHICKEN SALAD SANDWICHES
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
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
LOW FAT CHUNKY CHICKEN SALAD
Make and share this Low Fat Chunky Chicken Salad recipe from Food.com.
Provided by andreaadams01
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in saucepan and pour enough water over to cover. Set on medium heat and bring to a boil. Reduce heat and simmer until chicken is cooked through - (approx 10 mins).
- Drain and cut into 5cm/2-inch pieces.
- Meanwhile, in a large bowl, mix together mayo, red peppers, celery, parsley, mustard, oregano, and black pepper.
- Add chicken to mayo mixture and mix well.
- remove tops of buns and press down centre to create a bowl
- spoon chicken into prepared buns - 1/2 cup per bun.
- Enjoy!
Nutrition Facts : Calories 299.7, Fat 4.8, SaturatedFat 1, Cholesterol 68, Sodium 711.5, Carbohydrate 33.4, Fiber 5.4, Sugar 6.7, Protein 31.6
SKINNY CHICKEN SALAD SANDWICHES RECIPE
This skinny chicken salad was so easy to make and was completely guilt-free! It tastes great on it's own or in a sandwich!
Provided by Lauren
Categories Main Course
Time 10m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine chicken, celery, grapes, cranberries and pecans.
- Fold in greek yogurt and lemon juice.
- Add garlic powder and salt and pepper, to taste. Mix until well combined.
- Spread chicken salad onto bread or a sandwich thin.
- Top with salad and another slice of bread or half of a sandwich thin.
Nutrition Facts : Calories 379 kcal, Carbohydrate 41 g, Protein 32 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 61 mg, Sodium 372 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
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