Toasted Chicken Salad Sandwiches Recipes

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CLASSIC CHICKEN SALAD SANDWICHES



Classic Chicken Salad Sandwiches image

Chicken salad sandwiches are perfect for lunches, sandwich suppers, and parties. Use cooked chicken or a rotisserie chicken for these sandwiches.

Provided by Diana Rattray

Categories     Lunch     Entree     Salad     Sandwich

Time 40m

Number Of Ingredients 10

1 1/2 cups chicken (cooked, chopped)
3 tablespoons onion (red or yellow; finely chopped)
1/4 cup celery (finely chopped)
1 large egg ( hard-boiled ; chopped)
1/3 to 1/2 cup mayonnaise (as needed to moisten the salad)
1 tablespoon dill pickle relish
1/4 teaspoon salt (or seasoned salt to taste)
1/8 teaspoon black pepper (freshly ground)
8 slices bread
Lettuce

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

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.

GRILLED CHICKEN SALAD SANDWICH



Grilled Chicken Salad Sandwich image

This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.

Provided by Erin Noel

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 15m

Yield 4

Number Of Ingredients 12

1 cup mayonnaise
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon celery salt
4 cups chopped leftover grilled chicken
2 celery stalks, sliced
½ cup sweetened dried cranberries
⅔ cup salted cashews
8 slices bread, toasted
4 tablespoons mayonnaise
4 large red leaf lettuce leaves
1 ripe tomato, sliced

Steps:

  • Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
  • Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Nutrition Facts : Calories 1077.7 calories, Carbohydrate 50 g, Cholesterol 131.1 mg, Fat 77.4 g, Fiber 3.7 g, Protein 46.9 g, SaturatedFat 13.6 g, Sodium 1048.2 mg, Sugar 17.1 g

CANNED CHICKEN SALAD SANDWICHES RECIPE - (4.1/5)



Canned Chicken Salad Sandwiches Recipe - (4.1/5) image

Provided by cecelia26_

Number Of Ingredients 5

10 oz. can chicken breast
(drained)
2 to 3 tablespoons chopped walnuts
2 to 3 tablespoons dried cranberries
3 tablespoons mayonnaise

Steps:

  • 1.Mix all of the ingredients together in a medium bowl. It tastes best if refrigerated for at least an hour. 2.Place desired amount of chicken salad on bread, bulky roll, sub roll, or on a bed of lettuce.

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

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

TOASTED CHICKEN SANDWICHES



Toasted Chicken Sandwiches image

Pickle relish sparks the flavor of the chicken salad in these grilled sandwiches shared by Ruth Peterson of Jenison, Michigan. They are especially good with the easy cheese sauce.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 cup cubed cooked chicken
1/2 cup finely chopped celery
1/4 cup mayonnaise
2 to 3 tablespoons sweet pickle relish, drained
2 teaspoons finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/8 teaspoon pepper
12 bread slices, crusts removed
1 egg
2/3 cup milk
1 to 2 tablespoons butter
CHEESE SAUCE:
8 ounces process cheese (Velveeta), cubed
1/3 cup milk

Steps:

  • In a bowl, combine the chicken, celery, mayonnaise, relish, onion, lemon juice, 1/4 teaspoon salt and pepper. Spread over half of the bread; top with remaining bread. In a shallow bowl, whisk egg, milk and remaining salt. Dip both sides of sandwiches in egg mixture., In a large skillet or on a griddle, melt butter over medium heat; grill sandwiches on both sides until golden brown., Meanwhile, combine cheese sauce ingredients in saucepan; cook and stir over low heat until cheese is melted. Serve as a dipping sauce with sandwiches.

Nutrition Facts : Calories 432 calories, Fat 24g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 1085mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 21g protein.

ROAST CHICKEN SALAD SANDWICHES



Roast Chicken Salad Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 20

One 4-pound chicken
Kosher salt and freshly ground black pepper
1/2 lemon
3 sprigs parsley or tarragon
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
3/4 cup vegetable oil
1/8 teaspoon cayenne pepper
Kosher salt
2 stalks celery, diced, plus 2 tablespoons chopped leaves
1 medium shallot, finely chopped
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Fresh lemon juice, to taste
2 baguettes, split open
Potato chips, for serving (optional)

Steps:

  • Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes. Transfer to a cutting board and let cool slightly. Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use.
  • Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes. Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water, the cayenne and 1/2 teaspoon salt.
  • Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon juice to taste. Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad. Cut into sandwiches; serve with potato chips.

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.

GRILLED BUFFALO CHICKEN SALAD SANDWICHES OR PITAS



Grilled Buffalo Chicken Salad Sandwiches or Pitas image

Make and share this Grilled Buffalo Chicken Salad Sandwiches or Pitas recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

6 -8 ounces grilled chicken breasts, diced
2 tablespoons mayonnaise (light is fine)
2 teaspoons buffalo hot sauce (as mild or as hot as you like) or 2 teaspoons barbecue sauce (as mild or as hot as you like)
1 -2 tablespoon blue cheese (reduced fat fine) (optional)
2 -4 lettuce leaves
2 pita pockets or 2 sandwich buns

Steps:

  • Combine the chicken, mayonnaise, BBQ sauce; mixing well. Add blue cheese crumbles and stir gently.
  • Place mixture in pita pockets or on sandwich buns and top with lettuce.

Nutrition Facts : Calories 309.5, Fat 3.8, SaturatedFat 1, Cholesterol 72.3, Sodium 515.5, Carbohydrate 34.2, Fiber 1.6, Sugar 1, Protein 32.2

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