I am looking for some recipes for shredded chicken sanwiches, preferably no barbeque???

I have some chicken breasts in my slow cooker and I am going to shred it for sandwiches, any good recipes, i would prefer not barbeque. ThanksI am looking for some recipes for shredded chicken sanwiches, preferably no barbeque???
Chicken Taco Crockpot Sandwich Filling





* 1 fryer chicken, skinned if desired


* 18 oz. jar salsa


* 1 pkg. or 2 Tbsp. taco seasoning mix





Preparation:


Place chicken in 3-4 quart slow cooker. In medium bowl, combine salsa and taco seasoning and mix to blend. Pour over top of chicken, cover crockpot, and cook on low for 6-8 hours until chicken is tender and thoroughly cooked. Remove skin and bones from chicken. Shred meat and stir back into liquid in crockpot. Cook 20-30 minutes longer until thoroughly heated. Serve in tacos or sandwiches.I am looking for some recipes for shredded chicken sanwiches, preferably no barbeque???
Mango chutney and mayonnaise if delicious.
SHREDDED CHICKEN SALAD WITH CILANTRO





3 lb Whole chicken breasts


Salt


1/4 c Light vegetable oil


2 c Chopped Vidalia onions


3/4 c Walnuts, lightly toasted


1/4 c Finely chopped scallions


3/4 c Finely chopped cilantro


1 1/3 c Homemade mayonnaise


You may use commercial mayo


Fresh ground black peppe





Place the chicken breasts in a saucepan with enough


water to cover. Bring to a boil, add 1/2 teaspoon


salt, reduce the heat, and simmer until the chicken is


cooked through, about 15 minutes. Drain the chicken


and allow to cool. Remove and discard the skin. Remove


the chicken from the bones and tear the meat into


shreds. Place in a salad bowl and set aside. Heat the


oil in a medium-size skillet over medium-high heat.


Saute the onions, stirring, until deep golden brown,


about 20 minutes. Drain the onions and add them to the


chicken. Cool to room temperature. Add the walnuts,


scallions, and cilantro to the chicken. Toss with the


mayonnaise and season with salt and pepper. Serve the


salad at room temperature.
This makes both a chicken salad to eat along or put on a hogie roll, or some other kind of roll for a sandwich!





INGREDIENTS


3 boneless chicken breast halves, cooked and cubed


1 cup mayonnaise


1 (10.75 ounce) can condensed cream of mushroom soup


1 (4.5 ounce) can mushrooms, drained


1 (8 ounce) can water chestnuts, drained and chopped


1/2 cup chopped celery


1 cup crushed butter crackers








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a small skillet, saute the mushrooms in oil.


Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.


Scoop out for sandwiches.
Umm you should add some chopped carrots or celery and add mayo and make a chicken salad now I鈥檓 hungry
you can try this recipe... or just search the site itself. they have a lot of really good recipes on there. i was going to suggest kraftfoods.com as well, but it looks like their shredded chicken recipes all call for BBQ sauce.
Why not just mix with a little Caesar or Ranch dressing, some chopped green onions, some minced red %26amp; green bell peppers .... alfalfa sprouts would be good on the sandwich too

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