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Do anyone have any good Chicken Salad Sandwich recipes?

Does!!! Sorry!!

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  1. 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
  2. as long as I am making it... it will be good....that's the recipe... end of story.
  3. 1 can of chicken drained well 2-3 tablespoons dill relish mayo to desired texture & taste Salt & pepper Simple but good
  4. I know a GREAT website for recipes! Plus they are user rated, so you can find what's good.
  5. 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!
  6. 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: • 6 skinless, boneless chicken breast halves, cooked • 1 cup green seedless grapes, cut in half • 1/2 cup chopped celery • 1/2 cup raisins • 1/2 cup toasted almonds • 1/2 cup toasted coconut • 1 cup mayonnaise • lemon juice to taste • 1/2 tsp. curry powder • salt & 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.
  7. 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.
  8. 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 -------------------------------------------------------------------------------- DIRECTIONS: In a medium bowl, whip cream to soft peaks. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
  9. 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.
  10. 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
  11. 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 © 2003 Television Food Network, G.P., All Rights Reserved __http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29548,00.html __________________________________________________________ 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 © 2003 Television Food Network, G.P., All Rights Reserved http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26406,00.html ____________________________________________________________ Might want to print that
  12. 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.
  13. 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.
  14. yes and big one with curry souse
  15. add some brain! and maybe creativity
  16. cut up pieces of chicken mixed with mayo,sunflower seeds and put lettuce on top
  17. 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!!!!
  18. i like the pulled chicken sandwich : 1) shred cabbage, blanch real quick in hot water. remove & chill. 2) season white meat w/lemon juice, ground cumin, paprika, cayenne, salt & 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.
  19. 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*
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