CHICKEN SALAD CLUB SANDWICH RECIPE - (4.5/5)
Provided by cecelia26_
Number Of Ingredients 10
Steps:
- Combine first five ingredients. Spread on whole grain toast. Top with cheese, bacon, lettuce and tomato and serve immediately.
CHICKEN SALAD CLUBS
"Mondays have always been soup and sandwich night at our house," writes Sarah Smith from her home in Edgewood, Kentucky. "One evening, I embellished a regular chicken salad sandwich with some not-so-usual ingredients, like rye bread and honey-mustard dressing. The results were delicious."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Place lettuce on four slices of bread; layer each with chicken salad, two bacon strips, one cheese slice and two tomato slices. Spread salad dressing on one side of remaining bread; place over tomatoes.
Nutrition Facts : Calories 696 calories, Fat 45g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 1489mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 27g protein.
LIONEL'S CHICKEN SALAD CLUB SANDWICH
This Chicken Salad Club Sandwich recipe is brought to us by renowned chef Lionel Poilane, whom Salvador Dali referred to as "the greatest Frenchman alive."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place chicken in a small roasting pan. Rub with olive oil, and season with salt and pepper. Bake until a meat thermometer inserted into the thickest part of the breast reads 180 degrees, about 25 minutes. Remove from oven, and cool slightly. Remove chicken from bones, and discard bones. Finely chop chicken (there should be about 2 cups).
- In a medium bowl, combine chicken, mayonnaise, capers, and lemon juice. Stir to combine. Season with salt and pepper.
- Toast four slices bread. Spread a thin layer of chicken salad over one slice untoasted bread. Top with a slice of toasted bread. Spread a second thin layer of chicken salad over toasted bread. Top with a slice of untoasted bread. Repeat with remaining bread and chicken salad.
CHICKEN-SALAD CLUB ROLL
When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with crisp bacon, avocado, cherry tomatoes, and lettuce for a meal that's just as good pool-side as it is at the kitchen table.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.
- Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.
- Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.
LIONEL'S CHICKEN SALAD SANDWICH
Categories Sandwich
Number Of Ingredients 7
Steps:
- 1. Heat oven to 450°. Place chicken in a small roasting pan. Rub with olive oil, and season with salt and pepper. Bake until a meat thermometer inserted into the thickest part of the breast reads 180°, about 25 minutes. Remove from oven, and cool slightly. Remove chicken from bones, and discard bones. Finely chop chicken (there should be about 2 cups). 2. In a medium bowl, combine chicken, mayonnaise, capers, and lemon juice. Stir to combine. Season with salt and pepper. 3. Toast four slices bread. Spread a thin layer of chicken salad over one slice untoasted bread. Top with a slice of toasted bread. Spread a second thin layer of chicken salad over toasted bread. Top with a slice of untoasted bread. Repeat with remaining bread and chicken salad.
CHICKEN SALAD CLUB
"My sister and I made this wonderfully light chicken salad for our sister-in-law's bridal shower," says Nan Janecke of Kalamazoo, Michigan. "It's easy to fix for a large crowd." TIP: "It's also delicious on croissants or oatmeal bread," Nan suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon.
Nutrition Facts : Calories 315 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 771mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN SALAD CLUB SANDWICH STACKERS
A new look for a classic club sandwich! Make your chicken salad in a jiffy by using Make-Ahead Shredded Chicken Breast pulled from your freezer and thawed.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, mix mayonnaise and mustard well. Stir in chicken and celery until well mixed.
- Spread 1/2 cup chicken mixture on one side of 2 bread slices. Layer each with 2 tomato slices, 2 half slices of bacon and 1 lettuce leaf. Top each with another bread slice. Repeat layers, starting with chicken mixture. Top each with third bread slice.
- Place pickle on each of 4 toothpicks; insert 2 into each sandwich. Cut sandwiches into halves.
Nutrition Facts : Calories 420, Carbohydrate 25 g, Cholesterol 75 mg, Fat 2, Fiber 5 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 7 g, TransFat 0 g
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CHICKEN SALAD CLUB SANDWICHES RECIPE | MYRECIPES
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Servings 8Calories 492 per servingTotal Time 30 mins
- Remove meat from chicken and cut into large chunks. Mix chicken with lemon juice and 1/4 cup mayonnaise in a large bowl. Season with salt and pepper.
- Making 1 sandwich at a time, spread 3 slices of toast with mayonnaise. Top 1 slice with 1/2 cup chicken salad; season with salt and pepper. Top with second piece of toast, mayonnaise side up. Add 2 slices of tomato, 2 slices of pickle and a lettuce leaf. Top with a third piece of toast, mayonnaise side down.
- Lightly press sandwich down and cut in half diagonally. Secure with toothpicks. Repeat with remaining ingredients.
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