CHICKEN SALAD SANDWICH
How to make a Chicken Salad Sandwich from the best chicken salad recipe made of all-white-meat shredded chicken, lemon juice, mayonnaise, mustard, relish, dried herbs, and cheese! This chicken salad is always a hit at gatherings, dinner, or lunch!
Provided by Alyona Demyanchuk
Categories Main Dish
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Slice French bread rolls in half lengthwise. Hollow out insides (save for breadcrumbs or feed the birds.) Set aside.
- Combine all the chicken salad ingredients and gently toss together (don't over mix you'll want chicken chunks.)
- Meanwhile, melt the cheese with milk in a small saucepan. Scoop the chicken mixture into the French bread rolls and top with melted cheese sauce.
- Wrap the chicken salad sandwich with aluminum foil and bake for 20-25 minutes.
- Slice into 10-12 pieces. Serve!
Nutrition Facts : ServingSize 1 slice, Calories 356 kcal, Carbohydrate 23 g, Protein 21 g, Fat 20 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 60 mg, Sodium 608 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 13 g
HOT SHREDDED CHICKEN SANDWICHES
My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!
Provided by Betsy
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 30.6 g, Cholesterol 56.2 mg, Fat 16.5 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 706.5 mg, Sugar 1.3 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.
HOT SHREDDED CHICKEN SANDWICH
The Shredded Chicken Sandwich is one of the most classic sandwiches in Ohio. This hot and creamy chicken sandwich is so easy to make, only requires a handful of ingredients, and is budget friendly. Once you make this sloppy chicken sandwich, you will understand why it's so popular.
Provided by Rhonda
Categories Dinner Entrees Lunch Sandwiches
Number Of Ingredients 6
Steps:
- In a medium sized saucepan, add in the canned chicken. Using a fork or your fingers, shred the chicken. Then add in the remaining ingredients.
- Turn the heat on medium and cook until all of the ingredients are thoroughly heated through.
- If you are wanting to use your crock pot, the full instructions are in the article.
Nutrition Facts : ServingSize 4 g
SHREDDED CHICKEN SALAD
A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.
Provided by Nicole Scammell
Time 1h20m
Yield 5
Number Of Ingredients 9
Steps:
- Mix chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and pepper in a bowl until well combined. Place in the refrigerator to chill for at least 1 hour before serving.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 10.8 g, Cholesterol 100.7 mg, Fat 43.6 g, Fiber 1.9 g, Protein 31.9 g, SaturatedFat 7.6 g, Sodium 852.3 mg, Sugar 5.9 g
DELICIOUS HOT CHICKEN SALAD
A fantastic combination of color and crunch!
Provided by Kevin Williams
Categories Salad
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Mix all ingredients and spoon into a 2-quart casserole dish.
- Sprinkle crushed potato chips on top.
- Bake for 20 minutes and serve warm.
WARM SHREDDED CHICKEN SALAD
Steps:
- Trim chicken of any excess fat or sinew. Slice, across grain, into 3 by 1/2 inch strips. Stir marinade ingredients together in a medium bowl. Add chicken strips and toss to evenly coat. Set aside at room temperature, uncovered, 30 minutes. It's important not to marinate any longer, or the acid in the lemon will break down the fibers of the chicken.
- Meanwhile, prepare the salad. Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bitesized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise and arrange on salad. Reserve in refrigerator.
- To cook chicken, heat a large dry cast iron skillet over high heat 15 minutes. (Yes, 15 minutes.) Heat peanut oil for frying. Lift chicken strips from marinade, one at a time, and add to pan, standing as far away as possible to avoid splatters. Fry until dark golden brown and crisp, about 1 minute per side. Arrange about 8 hot chicken strips on each salad in a spoke pattern. Serve immediately.
WARM SHREDDED CHICKEN SALAD WITH MANGO CHILE SALSA
Categories Salad Chicken Sauté Low Fat Mango Hot Pepper Summer Watercress Self
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil, and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.
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