Do anyone have any good Chicken Salad Sandwich recipes?

yes,


boil chicken breast 2 to 3, cleaned of all silver and fat.


Finely chop chicken


add finely chopped pecans 1\4 cup


add finely chopped green onions, not chives, 1\8 cup


add finely chopped celery and pickles


add finely chopped green olives hanful


add finely chopped apples. 1/8


2 to 4 tablespoons of mayo, (depending on how moist you desire)


Salt and Pepper.Do anyone have any good Chicken Salad Sandwich recipes?
Seriously... chicken salad is better with turkey. I know that sounds silly. But, really, try adding turkey to your ';chicken'; salad. It is a million times better. Report Abuse
Do anyone have any good Chicken Salad Sandwich recipes?
Ok I'll try that Thanks!! Report Abuse

as long as I am making it... it will be good....that's the recipe... end of story.
1 can of chicken drained well


2-3 tablespoons dill relish


mayo to desired texture %26amp; taste


Salt %26amp; pepper








Simple but good
1. A large can of chicken meat--well drained


2. Three or four tablespoons of either Mayonnaise or Miracle Whip salad dressing (depending on your personal preference.)


3. One-two spoonfulls of sweet pickle relish


4. One piece of fresh celery diced into small pieces


5. A half-cup of cashews diced


6. 1/2 teaspoon Dijon mustard (if desired--some don't care for the mustard but it is such a small amount it is barely noticable yet it adds a nice, full flavor to the taste)


7. Salt and pepper to taste.





Serve on bread or toast with shredded lettuce (not leaf--tends to get too soggy too fast and tastes like wet paper) and a thin slice of tomato.
Curry Chicken Salad








This chicken salad, with grapes, raisins, celery, almonds and coconut, is great on its own or sandwiched in between split cream puffs for a tea sandwich. The curry flavor goes great with the fruit.








INGREDIENTS:


鈥?6 skinless, boneless chicken breast halves, cooked


鈥?1 cup green seedless grapes, cut in half


鈥?1/2 cup chopped celery


鈥?1/2 cup raisins


鈥?1/2 cup toasted almonds


鈥?1/2 cup toasted coconut


鈥?1 cup mayonnaise


鈥?lemon juice to taste


鈥?1/2 tsp. curry powder


鈥?salt %26amp; pepper to taste








METHOD:


Cut chicken into bite-size pieces. Mix the grapes, celery, raisins, almonds, and coconut with the chicken. Mix mayonnaise with lemon juice; add curry powder and salt and pepper to taste. Add mayonnaise mixture to the chicken mixture and toss to coat. Serve immediately or cover and chill.





NOTES:


**I doubled the recipe for a bridal shower.
Heres two: Slimmed Down - Open-faced Curried Chicken Salad Sandwich From Food Network Kitchens


Recipe Summary


Difficulty: Easy


Prep Time: 20 minutes


Inactive Prep Time: 45 minutes


Cook Time: 15 minutes


Yield: 4 servings (3 1/2 cups)


2 bone-in skinless chicken breast halves, (about 1 1/2 pounds)


4 cups water


2 tablespoons kosher salt


1/4 cup non-fat yogurt


1/4 cup low-fat mayonnaise


1 tablespoon freshly squeezed lime juice


1 1/2 teaspoons Madras-style curry powder


1 teaspoon grated fresh ginger


1/3 cup chopped flat-leaf parsley


3 tablespoons sliced almonds


1/4 fresh pineapple, diced (about 1 1/4 cups)


1 bunch watercress, stems trimmed


4 slices wheat bread or 2 whole wheat English muffins, toasted


Put the chicken in a saucepan along with the water and salt. Bring just to a boil then reduce to a gentle simmer. Cook, covered, just the chicken is just firm, about 15 minutes. Set chicken aside off the heat, to cool and finish cooking in the liquid. When cool, pull apart by hand into shredded bite-size pieces.


Whisk yogurt, mayonnaise, lime juice, curry, grated ginger and parsley in a bowl. Add chicken, almonds, and pineapple, and fold to coat evenly. Make open faced sandwiches with the salad and watercress on the bread or muffins. Serve.


Copyright 2004 Television Food Network, G.P. All rights reserved.


Nutrition Information


Nutritional Analysis per serving Calories 288


Fat 7 grams Saturated Fat 1 gram


Carbohydrates 26 grams Fiber 4 grams


Protein 32 grams


Copyright 漏 2003 Television Food Network, G.P., All Rights Reserved


__http://www.foodnetwork.com/food/recipes/鈥?/a>


______________________________________鈥?br>

Curried Chicken Salad Sandwich Recipe courtesy Sanford Rich, Kopperman's Specialty Foods and Delicatessen


Recipe Summary


Difficulty: Easy


Prep Time: 15 minutes


Inactive Prep Time: 1 hour


Cook Time: 20 minutes


Yield: 4 servings


Dressing:


2 cups mayonnaise


1/2 cup commercial chutney


3 tablespoons mild curry powder


Sandwich:


6 bone-in chicken breasts


Kosher salt and freshly ground black pepper


1/2 cup coarsely chopped walnuts


1/2 cup dark raisins


3/4 cups finely chopped celery


4 croissants


To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.


To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Episode#: BE1F19


Copyright 漏 2003 Television Food Network, G.P., All Rights Reserved


http://www.foodnetwork.com/food/recipes/鈥?/a>


______________________________________鈥?br>

Might want to print that
Oh no, now I'm totally craving chicken salad! The cafe here at work makes a great chicken salad, but they don't have it every day. Hope they do today, otherwise I may have to break down and make it myself with one of these great recipes. *laugh*
I know a GREAT website for recipes! Plus they are user rated, so you can find what's good.
Chicken Salad


Salad:


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











Salad:


Mix all ingredients and chill. Pass with avocado dressing.


Dressing:


Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.





and


Chicken Salad Sandwich





INGREDIENTS:


2 1/2 cups diced and chilled, cooked chicken meat


1 cup chopped celery


1 cup sliced, seedless grapes


1/2 cup sliced almonds


2 tablespoons chopped fresh parsley


1 teaspoon salt


1 cup mayonnaise


1/4 cup heavy whipping cream





--------------------------------------鈥?br>




DIRECTIONS:


In a medium bowl, whip cream to soft peaks.


Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
i like the pulled chicken sandwich :


1) shred cabbage, blanch real quick in hot water. remove %26amp; chill.


2) season white meat w/lemon juice, ground cumin, paprika, cayenne, salt %26amp; pepper. lay pieces of bacon over the meat until totally covered.


3) bake at 375 in oven for bout 10 min+, wrap in foil. discard bacon, pull meat apart like shcreds.


3) mix pulled meat,cabbage w/ a little mayo/miracle whip. chill enough b4 putting onto sandwich.
Dressing:


2 cups mayonnaise


1/2 cup commercial chutney


3 tablespoons mild curry powder


Sandwich:


6 bone-in chicken breasts


Kosher salt and freshly ground black pepper


1/2 cup coarsely chopped walnuts


1/2 cup dark raisins


3/4 cups finely chopped celery


4 croissants








To make the dressing: Combine the mayonnaise with the chutney and the curry powder in a small bowl. Mix well and set aside.


To prepare the sandwiches: Season the chicken breasts with salt and pepper then put them in a large skillet. Add water to cover. Put a lid on the skillet and simmer the chicken until it is cooked through, about 20 minutes. Remove the chicken from the poaching liquid and refrigerate for at least 1 hour. When the chicken is chilled remove the skin and cut the meat from the bones. Dice the meat and place it in a large bowl. Add the walnuts, raisins, and celery and mix well. Moisten the salad with the curry dressing. Cut the croissants in half. Fill each with chicken salad and serve
Summer chicken salad.


Serves4. 2skinless,boneless chicken breasts,


4tbsp olive oil,


2tsp balsamic vinegar,


1 cucumber,


half bunch of chives,finely snipped.


1tbsp lemon juice,


salt and pepper.


half bunch of dill finely chopped.


Chop chicken into bite size pieces cook etc,then add everything else.


hope you enjoy it.
Chicken


Mayo


FRESH DILL


Lemon juice


Salt and Pepper to taste





Sounds very basic and simple and it is but will be the BEST chicken salad you have ever had!





The fresh dill is the key!
yes and big one with curry souse
Try this cooks in 10 mins. cut breast of chicken into small chunks. Add crushed garlic, salt and pepper and half of a grated onion into a frying pan add little oil and cook till chicken is slightly brown.


warm some pitta bread either quickly in toaster not toasted though,or if you have gas put it on the gas for few mins turning .Open pitta and spread mayonaise inside sprinkle paprika on mayo and add chicken from pan .Then add some lettuce .cucumber chopped tomatoes and spring onions. and ENJOY!!!!
Hows this for a twist - Serves 6





3/4 c BEST mayonnaise


1/4 c Sliced green onions


1 tb Dijon mustard


1 ts Dried dill


1/2 ts Salt


2 c Cubed chicken


Lettuce


Tomato
add some brain!


and maybe creativity
I like this one:





3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped


2 stalks celery, chopped


1/2 red bell pepper, seeded and chopped


4-6 green olives, pitted and minced


1/4 cup of chopped red onion


1/2 to a whole apple, cored and chopped


1/3 head of iceberg head lettuce, sliced and chopped





5 Tbsp mayonnaise


1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)


2 teaspoons fresh squeezed lemon juice


Salt and pepper to taste





1 Prepare all of the salad ingredients and combine them in a large bowl.





2 Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste.





3 Mix the dressing in with the salad ingredients. Salt and pepper to taste.





Serves four.
cut up pieces of chicken mixed with mayo,sunflower seeds and put lettuce on top