Chicken Salad Cucumber Sandwich Recipes

CHICKEN CUCUMBER PITAS

Steps:

• In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.

CUCUMBER CHICKEN SALAD SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms; top with chicken salad. Replace bun tops.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

CHICKEN SALAD & CUCUMBER SANDWICH

Steps:

• 1. In a medium bowl, add chicken and onions. Mix to make chicken flakey. Add in mayonnaise until well blended.
• 2. Lay 4 slices of bread down. (I spread a little mayo on the slices) Top each with the chicken salad. (I add a little salt & pepper) Cover chicken salad with slices of cucumbers, about four slices, then top cucumbers with tomato slices ( I like mine without tomato )
• 3. Then add the alfalfa sprouts on top of the cucumbers. Add as much as you like. Top with remaining bread.
• 4. I like to cut my sandwiches in half and add a slice of cucumber on top with a toothpick if serving guests. Makes a pretty presentation.
• 5. I made this with Rose Mary's salad (pictured) and delish! But also goes well with chips, fruit or a light soup.

CHICKEN CUCUMBER SANDWICHES

Steps:

• In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms.
• Top with chicken salad. Replace bun tops.

ULTIMATE CHICKEN SALAD RECIPE

Steps:

• Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice. Read my poached chicken recipe for more details.
• Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8-12 minutes, or until the internal temperature reaches 160-165 degrees Fahrenheit. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
• Transfer the cooled chicken to a cutting board and dice it into 1/2-inch pieces.
• Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to a mixing bowl along with the mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
• Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.

CHICKEN-CUCUMBER PARTY SANDWICHES

Steps:

• In a medium size bowl, stir together the softened cream cheese and the mayo until well blended (I use a whisk).
• With a wooden spoon, stir in the chicken and the next 7 ingredients.
• Cover and chill the filling for 4-24 hours.
• When ready to prepare the sandwiches after the 4-24 hour chilling time cut the crusts off of the bread slices.
• Using cookie cutters, or assorted metal shaped cutters (medium-size round biscuit cutters work great too), cut the bread slices into desired shapes.
• Spread half of the bread shapes with the chicken mixture, and top with the matching shape.
• Roll the sandwich edges in chopped fresh parsley if desired.
• Refrigerate, covered with plastic wrap until ready to use.

GOURMET CUCUMBER CHICKEN SALAD

Steps:

• In a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges and salad dressing. Toss to coat and serve!