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
CHICKEN SALAD ROLL-UPS APPETIZER (BETTY CROCKER)
This is from my Betty Crocker party book. It is a great cold appetizer that uses a lot of ingredients that you have on hand. It is a delicious filling that would make a great sandwich too. The strawberry with the nuts and the poppy seed dressing is so flavorful. Enjoy ChefDLH.
Provided by ChefDLH
Categories Chicken
Time 1h35m
Yield 24 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, walnuts, and onions in a food processor bowl. Cover and process by using quick on and off motions until finely chopped.
- Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in a small bowl with a spoon until smooth.
- Spread cream cheese mixture evenly over the entire surface of the tortillas.
- Remove white rib from lettuce leaves.
- Press lettuce into the cream cheese, tearing to fit and leaving 2 inches of tortillas uncovered.
- Spread chicken mixture over lettuce.
- Sprinkle strawberries over chicken mixture.
- Firmly roll up tortillas beginning at the bottom.
- Wrap each roll in plastic wrap.
- Refrigerate at least an hour.
- Trim the ends of each roll.
- Cut rolls into 1/2 inch to 3/4 inch slices.
Nutrition Facts : Calories 207.2, Fat 12.8, SaturatedFat 4.9, Cholesterol 53, Sodium 235, Carbohydrate 8.1, Fiber 1.1, Sugar 1.8, Protein 15
THE BEST CHICKEN SALAD
Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
- Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
- Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
- Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CHICKEN SALAD ROLLS
Make this chicken salad the night before to let the flavors meld -- in the morning, all you have to do is assemble. This is sure to be one of your kid's (and your) top 5 lunch favorites.
Provided by Food Network Kitchen
Categories main-dish
Time 8m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Stir chicken, the "something crunchy," "something oniony," and mayonnaise or yogurt together until evenly coated. Season with salt and pepper, to taste. (This can be made the night before, and refrigerated.)
- Evenly fill the hot dog buns with the salad mix. Wrap in parchment or butcher paper. Pack in a lunch sack with an ice pack and send off to school.
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