Roast Chicken Salad Sandwiches 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

INA'S CHICKEN SALAD SANDWICHES



Ina's Chicken Salad Sandwiches image

This is the Barefoot Contessa's favorite chicken salad sandwich. I absolutely love all of her recipes and this was no exception. She roasts her chickens rather than poaching them to insure that the chicken stays moist. I have tried it both ways and I think I have to agree with Ina, I like the roasting method best. However, use whatever method you prefer.

Provided by Irish Rose

Categories     Lunch/Snacks

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 9

4 chicken breast halves, bone in and skin on
1 tablespoon olive oil
kosher salt
pepper
3/4 cup mayonnaise or 3/4 cup Miracle Whip
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup celery, diced small
8 -10 slices seven-grain bread
1 (8 ounce) package mixed salad greens

Steps:

  • Preheat the oven to 350 degrees.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.
  • Roast for 35-40 minutes or until chicken is cooked through. Set aside to cool.
  • When the chicken is cool, remove and discard the skin and bones and cut chicken into 3/4 inch pieces. Place chicken in bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.
  • To assemble, spread a little mayo on half the bread slices, top with the chicken salad and amount of mixed salad greens you prefer.
  • Cover with remaining slices of bread, cut in half and serve.

Nutrition Facts : Calories 460.4, Fat 26.8, SaturatedFat 5, Cholesterol 57.9, Sodium 632.5, Carbohydrate 35.4, Fiber 3.7, Sugar 8.5, Protein 20.9

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

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

ROAST CHICKEN SALAD TEA SANDWICHES



Roast Chicken Salad Tea Sandwiches image

Yield: 16

Number Of Ingredients 12

½ cup mayonnaise
2 tablespoons white balsamic vinegar
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cups finely chopped roast chicken breast*
3 tablespoons capers
2 tablespoons finely chopped celery
1 tablespoon chopped fresh parsley
32 slices firm white sandwich bread, frozen
½ cup spring mix lettuce
Garnish: additional capers, fresh parsley leaves

Steps:

  • In a medium bowl, combine mayonnaise, vinegar, sugar, salt, and pepper, whisking well. Add chicken, capers, celery, and parsley, stirring well. Cover, and refrigerate until well chilled, 6 to 8 hours.
  • Using a 2-inch hexagonal cutter, cut 32 shapes from frozen bread, discarding scraps. Cover with damp paper towels, or store in a resealable plastic bag to thaw and prevent drying out.
  • Divide lettuce among 16 bread shapes, and spread a layer of chicken salad on top of lettuce. Top with remaining 16 bread shapes. Cover with damp paper towels, and let bread thaw completely (approximately 30 minutes) before serving.
  • Garnish each tea sandwich with additional capers and a parsley leaf, if desired.

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 4 to 5 servings

Number Of Ingredients 8

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
  • When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
  • To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

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

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.

Provided by Isara

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 15m

Yield 20

Number Of Ingredients 8

1 (12.5 fl oz) can white chunked chicken breast, drained
1 large Granny Smith apple - peeled, cored, and cut into small pieces
⅓ cup walnut halves
⅓ cup mayonnaise
½ teaspoon dried basil
¼ teaspoon dried dill weed
1 pinch salt
10 slices good-quality white bread, crusts removed

Steps:

  • Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
  • Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Categories     Bread     Salad     Sandwich     Chicken     Side     Picnic     Wedding

Yield makes about 4 cups chicken salad; 8 servings

Number Of Ingredients 11

3 cups cooked, chopped chicken (page 89) or turkey
1 cup halved green and red grapes
1/2 cup chopped pecans or walnuts
1/4 cup chopped celery
1/4 cup chopped white or red onion
1/4 cup sweet pickle relish
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
16 slices white sandwich bread
4 tablespoons (1/2 stick) unsalted butter, softened (optional)

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.

TOASTED CHICKEN SALAD SANDWICHES



Toasted Chicken Salad Sandwiches image

I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket. The chicken is tossed with avocado oil mayonnaise, capers and dill relish, then layered on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 13

4 cups cubed rotisserie chicken
3/4 cup chopped celery
1/2 cup chopped green onions
1/2 cup reduced-fat mayonnaise or avocado oil mayonnaise
2 tablespoons capers, drained and chopped
2 tablespoons caper juice
2 tablespoons dill pickle relish
1/2 teaspoon salt
1/2 teaspoon pepper
20 slices French bread (1/2 inch thick)
3 tablespoons butter, softened
10 Bibb or Boston lettuce leaves
1 cup thinly sliced radishes

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.

Nutrition Facts : Calories 249 calories, Fat 12g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

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