Strawberry and Tomato Salad with Apple Chili Vinaigrette Dressing.
Video Rating: 5 / 5
Question by moon beam: Does anyone have a good recipe for chicken salad sandwiches?
I have a couple of chicken breast to make my chicken salad sandwiches with. Should I boil my chicken breast or grill them?Does anyone have a really good recipe for chicken salad sandwiches?
Best answer:
Answer by J
This is a good one;
2 cups cubed, cooked chicken
2 celery ribs, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
1/3 cup slivered almonds, toasted
1/4 cup sweet pickle relish
1/4 cup sliced pimiento-stuffed olives
2 tablespoons chopped onion
2 teaspoons prepared mustard
3/4 teaspoon salt
1/4 teaspoon pepper
12 English muffins, split and toasted
12 lettuce leaves
12 thin slices tomato
In a bowl, combine the first 11 ingredients. Top 12 muffin halves with lettuce leaves; spread with chicken salad. Top with tomato slices and remaining muffin halves.
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AWESOME video and very informative. Can’t wait to try the recipe
Such a cute chef! I tried the recipe, and my family loved it.
I tried the salad its great
1 chicken (shredded)
2 cups lettuce
3 tablespoons vinegar
8 dead rats
5 teaspoons honey mustard
You can boil or broil the chicken first.
Easy Chicken Salad Sandwich Recipe
3 cooked chicken breasts, chopped
1 or stalks celery, chopped- about 3/4 cup
2 green onions, chopped
1/2 cup seedless grapes, halved
3/4 cup dried cranberries
3/4 cup salad dressing, such as Miracle Whip brand
2 Tablespoons coleslaw dressing (Marzetti’s is good)
1 teaspoon each- paprika and seasoning salt
Coarsely ground black pepper, to taste
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Chicken Salad. If it’s winter & grapes aren’t in season, I use dried cranberries. Serve on a croissant.
Mix together:
1/2 cup mayonnaise
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon fresh grated lemon zest
2 cups chopped chicken
1 cup seedless grape halves (red or green)
1/2 cup chopped red onion
1/2 – cups cooked chicken breast, diced
1/2 – cup celery, diced
1/2 – onion, diced
1/2 – cup salad dressing (or mayonnaise)
1/2 – teaspoon oregano
1/4 – teaspoon salt
1/8 – teaspoon pepper
1 – hard-cooked egg, peeled
1 – tomato, 8 slices
4 – lettuce leaves
8 – slices of bread (your choice of bread)
You want to add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor.Pulsate food processor about 4 times.You want ingredients well mixed; however, only coarsely chopped.With a tablespoon, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.
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4 Kaiser rolls, cut in half
1 cup deli chicken salad
12 very thin apple slices
4 slices Cheddar cheese
Layer bottom half of each roll with salad, 3 apple slices and 1 cheese slice. Top with tops of rolls. (You can spread the Kaiser rolls with a thin layered of softened butter before making the sandwiches, if you’d like.)
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2 cups cooked diced chicken Miracle Whip Salad Dressing
1 cup chopped celery
2 tablespoons pickle relish
1/8 teaspoon dry mustard
1/2 teaspoon dill
8 slices thin white bread
Mix together ingredients. Chill for several hours. Spread chicken mixture on bread and remove crusts. Cut into squares or triangles.
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1 cup diced cooked chicken
1 cup chopped celery
1 cup chopped tomatoes
1/2 cup finely chopped onion
1/2 cup purchased pesto
4 whole wheat — or white bagels, split
In large bowl, combine all ingredients except bagels; mix well. Spread chicken mixture on each bagel half.
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P.S.
If you need a bit of spiciness, you could add more of the oregano & chilli to all recepies
I always prefer grilling over any other cooking method! One of our favorites, which was a throw-together with ingredients on hand, is:
Chicken – finely chopped or shredded (love using rotisserie from deli)
Red Onion – diced
Romain Lettuce
Cesar or Creamy Italian Salad Dressing (“Paul Newman’s” is preferred here)
Pita Bread
Combine chicken, red onion, and dressing to desired consistency. Place lettuce in pita and top with chicken mixture.
Simple and delicious!
yes
white meat chicken 2 cups
mayo 1/2 cup
dash of mustard a table spoon
onion 1/4 cup
celery 1/4 cup
grapes cut in 1/4’s 1/4
salt 1 tsp
pepper 1 tsp
mix it all together yum
My mom used to make THE BEST chicken salad sandwiches
You cook a chicken,bake or boil.
If you like dark meat just cook thighs,if you like white meat just cook breasts.
We would take the cooked chicken and cut into bits,
add mayonaise,
bread and butter pickles,cut into bits,
then chop up pecans or walnuts and add to salad
(if you like them)
Butter and mayonnaise on the bread and add a slice of lettuce on the mayonnaise side,maybe if you’re feeling adventurous add a squirt of mustard on the butter side
Add chicken salad
Voila!
We put it on little gourmet breads,like you find in the deli
area….MMM,so good
Lemony Chicken Salad
4 cups diced cooked chicken
2 cups red seedless grapes
1 cup pea pods, cut once across
1 cup diced red onion
1 cup lite salad dressing
2 tbsp lemon juice
3 tsp fresh grated lemon peel
2 tsp dried basil leaves
Method
Toss chicken, grapes, pea pods and onion together in a large bowl. In a separate bowl, mix together salad dressing, lemon juice, lemon peel and basil leaves. Gently fold dressing mixture into chicken mixture. Chill until ready to serve. Transfer salad to serving bowl or plate separately on leaf lettuce.
Notes: Chicken and onion should be diced to about 1/2 inch. Great use for leftover cooked chicken.
Number of Servings: 6 to 8
Hawaiian Rainbow Salad with Pineapple Chicken
Ingredients1 1/2 cups pineapple juice
1/4 cup soy sauce
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
6 boneless skinless chicken breasts, cut into 1 inch cubes
salt and freshly ground pepper
1 package (10 ounces) spring mix greens
1 cup green papaya, peeled, seeded, and shredded
3/4 cup unsweetened, shredded coconut
1 cup macadamia nut brittle, coarsely chopped
Hawaiian Rainbow Dressing:
2 Tbsp guava nectar
2 Tbsp passion fruit nectar
1 Tbsp shallot, minced
1/2 cup mayonnaise
2 Tbsp white wine vinegar
Salt and pepper
Method
Soak bamboo skewers in water. Combine pineapple juice, soy sauce, ginger, and garlic in a small mixing bowl and mix well. Place chicken in 2 large zip top plastic bags and pour marinade over chicken. Seal bags and let marinate for 3 hours. Preheat grill to medium-high. Remove chicken from marinade and drain off excess. Season chicken with salt and pepper. Thread chicken onto skewers. Place skewers on grill and cook for approximately 3 minutes per side, or until chicken is cooked through. In a large bowl, combine spring mix greens, Hawaiian Rainbow Dressing, papaya, and coconut. Season with salt and pepper and mix well. Place equal portions of salad on 6 plates. Place macadamia brittle around each salad. Remove chicken from skewers and place equal amounts of chicken in the center of each salad. Makes 6 servings. Hawaiian Rainbow Dressing: In small mixing bowl, combine guava nectar, passion fruit nectar, shallot, mayonnaise, and mix well. Slowly add white wine vinegar, constantly stirring. Season to taste with salt and pepper.
Servings: 6
Wrap and Roll Chicken
Ingredients2 cups diced cooked chicken
1/2 cup celery, diced
1/3 cup toasted almonds, chopped
1/2 small red onion, diced
1 tsp fresh lemon juice
1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 cup Italian dressing
4 large (10- or 11-inch) multigrain tortilla “wraps”
Method
In large bowl combine chicken, celery, almonds and onion. In another bowl blend lemon juice, black pepper, oregano and Italian dressing. Pour lemon juice dressing blend into chicken salad mixture and stir thoroughly. Warm the wraps slightly. Divide mixture into four portions. Spoon one portion of mixture along an edge of each wrap and roll up. Slice diagonally in half and serve.
Servings: 4
I would grill the chicken so the nutrients don’t get boiled into the water.
Just sprink on a little olive oil and poultry season and pop it in the pan.
My chicken salad recipe is pretty simple.
2 granny smith apples cut into bite size cubes.
1/4 cup dried cranberries
1 cup of mayo
1 squirt of honey mustard
!/4 of a large onion
Chopped up grilled chicken breast or leftover chicken
1 boiled egg (optional)
Avocado Chicken Salad
Ingredients:
3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves
Avocado Dressing:
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper
Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish
Directions
Salad:
Mix all ingredients and chill. toss with avocado dressing.
Dressing:
Place all ingredients in a food processor and blend until smooth. Chill and serve in chicken salad.
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Chicken Salad Croissants —
.INGREDIENTS
2 cups cubed, cooked chicken
1 cup cubed Swiss cheese
1/2 cup dill pickle relish
2/3 cup mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
6 croissants, split
..DIRECTIONS
1.In a large bowl, combine the chicken, cheese and pickle relish. Combine the mayonnaise, parsley, lemon juice, seasoned salt and pepper; add to chicken mixture and mix well.
2.Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.
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Cranberry-Walnut Chicken Salad
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb) (I like to brine mine first, then poach it in water for 15 to 20 minutes because I am completely neurotic about chicken getting dried out in any way.)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise
3 tablespoons tarragon vinegar, if you have it, or champagne or white wine vinegar works well, too
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper
Toss together all ingredients in a large bowl until combined well.
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Chicken Salad Sandwiches
Reports field editor Diane Hixon of Niceville, Florida, “This salad gives kids two of their favorite foods – sunflower seeds and grapes. It’s a hearty sandwich that also is a great way to use leftover chicken or turkey.”
Ingredients:
2 cups cubed cooked chicken
1 cup diced Monterey Jack cheese
1/2 cup green grapes, halved
1/2 cup mayonnaise
1/4 cup thinly sliced celery
1/4 cup sunflower kernels
1/4 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves
4 pita breads, halved or 8 slices bread
Directions:
In a bowl, combine the first eight ingredients. Line pita or bread with lettuce and add 1/2 cup chicken salad to each.
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Chicken Salad on Buns
Ingredients:
2 cups diced leftover cooked chicken
1/4 pound process American cheese, diced
1 to 2 tablespoons pickle relish
1/4 cup mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped green pepper
Kaiser rolls
Directions:
In a bowl, combine first six ingredients. Spoon about 1/3 cup onto each roll. Wrap each tightly in foil. Bake at 300° for 20-30 minutes or until heated through.
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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.”
Ingredients:
8 bacon strips
4 lettuce leaves
8 slices rye or pumpernickel bread
1 pound prepared chicken salad
4 slices Swiss cheese
8 slices tomato
1/3 cup honey mustard salad dressing
Directions:
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
Dijon Chicken Salad Sandwiches
Ingredients
3/4 cup mayonnaise (I use Hellman’s)
1/4 cup sliced green onion
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1/2 teaspoon salt
2 cups cubed cooked chicken
softened butter
lettuce leaf
tomato, slices
6 plain croissants
http://www.recipezaar.com/Dijon-Chicken-Salad-Sandwiches-68200
3 cooked chicken breasts, chopped
1 or stalks celery, chopped- about 3/4 cup
2 green onions, chopped
1/2 cup seedless grapes, halved
3/4 cup dried cranberries
3/4 cup salad dressing, such as Miracle Whip brand
2 Tablespoons coleslaw dressing (Marzetti’s is good)
1 teaspoon each- paprika and seasoning salt
Coarsely ground black pepper, to taste
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
This chicken salad recipe serves about 6
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CHEDDAR CHICKEN SALAD SANDWICH
2 c. chopped, cooked chicken
1/2 c. Miracle Whip salad dressing
1/2 c. chopped, pitted ripe olives
1/2 c. (2 oz.) shredded sharp natural Cheddar cheese
1/4 c. chopped green pepper
1/4 c. chopped onion
6 croissants, split
Lettuce
Combine chicken, salad dressing, olives, cheese, green pepper and onion; mix lightly. Chill. Fill croissants with lettuce and chicken mixture. 6 sandwiches. Excellent for a hot day!
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HOT CHICKEN SALAD SANDWICH
2 c. chicken, cut up
2 c. diced celery
1/2 c. toasted almonds
1 c. mayonnaise
2 tsp. grated onion
2 tbsp. lemon juice
1/2 c. grated American cheese
1/2 c. crushed potato chips
Mix together first 6 ingredients. Put chicken mixture on half a bun, top with cheese and potato chips. Broil until cheese melts.
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Almond Chicken Salad Recipe
Ingredients:
1 3/4 pounds cooked chicken breasts or a combination of white and dark chicken meat
1 1/2 cups thinly sliced celery
1/2 cup sun-dried cranberries (important)
1/2 cup toasted almonds
Ingredients for Dressing:
1/4 cup whipping cream, whipped softly
1/2 cup + 2 tablespoons mayonnaise
1/2 teaspoon coarse black pepper
Instructions:
Chop chicken lightly in a food processor or chop half the meat with a knife and the other half in the food processor (don’t over do it or you’ll end up with a paste)
Fold in celery, cranberries and almonds
Whip cream and slowly blend in the mayonnaise and coarse black pepper
Toss the chicken mixture with the dressing using ONLY ENOUGH to moisten well
Correct seasoning adding salt and pepper if desired
Poach them in some chicken broth. I like to split my chicken in half horizontally, to make 2 thinner slices that cook faster. When done, let cool on a cutting board. Dice up.
To chicken, add S&P, minced celery, and enough mayo to hold it together. That’s it! If you like an onion flavor, a couple Tbsp of green onion tops are nice, too. This is how I make mine for sandwiches.
You could do either, grilled however will give a smokey flavor which is great with my recipe
4 breast cooked cooled and shredded
1 rib celery veined and very finely diced
1 radish diced very finely
1/4 onion (red or sweet vidallia) diced very finely
2 hard boiled eggs diced
4 sliced bacon cooked and crumbled
1/4 cup honey dijon salad dressing
about 1 cup mayo start with 1/2 cup stir well and if not moist enough add more
you can also add a handful of chopped toasted almonds or pecans as well if you like
Barbara Blake’s Scrumptious Chicken Salad Sandwiches
* 4 medium (bonelees, skinless) chicken-breast halves, about 1 lb. total
* 2 teaspoon(s) salt
* 1 teaspoon(s) pepper
* 1 large apple, cored and chopped coarsely
* 2 strip(s) celery, chopped
* 2 tablespoon(s) (chopped) pecans
* 2 tablespoon(s) (fat-free) sour cream
* 1 tablespoon(s) (sugar-free) pickle relish
* 2 cup(s) (shredded) lettuce
* 2 medium tomatoes, sliced
* 8 slice(s) (low-calorie) whole wheat bread, toasted
*
Directions
1. Preheat broiler or grill to medium-high. Sprinkle chicken
with salt and pepper.
2. Coat broiler pan with nonstick cooking spray. Place chicken on pan and broil 2 inches from heat source, about 4 to 5 minutes per side or until cooked through, turning once. Let cool; chop into small pieces.
3. In a medium bowl, mix chicken with apple, celery, pecans, sour cream and relish, tossing to coat evenly.
4. Layer lettuce and tomato on 4 slices of toasted bread. Divide chicken salad evenly among four sandwiches. Top with second slice of bread and serve.