Chicken Salad For Sandwiches Recipes

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CLASSIC CHICKEN SALAD



Classic Chicken Salad image

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Provided by Holly Nilsson

Categories     Salad

Time 15m

Number Of Ingredients 8

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

Steps:

  • Combine all ingredients in a small bowl and mix well.
  • Season with salt and pepper to taste.
  • Serve as a sandwich or over salad.

Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH



Craig Claiborne's Chicken Salad Sandwich image

Originally printed in 1981, here is Craig Claiborne's take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.

Provided by The New York Times

Categories     easy, lunch, quick, snack, weekday, sandwiches

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 poached chicken, 3 1/2 pounds
1 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup drained capers
1/2 cup yogurt
3/4 cup mayonnaise, preferably homemade
1 tablespoon red wine vinegar, or to taste
salt to taste, if desired
freshly ground black pepper, to taste
1 tablespoon finely chopped parsley
2 tablespoons finely chopped scallions
8 to 12 slices rye bread, either freshly toasted or left untoasted
Pickle strips, radishes or cherry tomatoes, for garnish

Steps:

  • Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
  • Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
  • Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 36 grams, Carbohydrate 10 grams, Fat 51 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 864 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN SALAD SANDWICH



Chicken Salad Sandwich image

Some classics are best left as is, like this perfect chicken salad recipe served on a sandwich, from "Mad Hungry," by Lucinda Scala Quinn.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

2 cups chopped or shredded cooked chicken
1/2 cup chopped celery
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/3 cup mayonnaise, or to taste
3 teaspoons unsalted butter, softened
12 slices whole-grain bread
6 romaine lettuce leaves, cleaned, patted dry, and chilled

Steps:

  • In a medium bowl, stir together the chicken, celery, parsley, salt, pepper, and lemon juice. Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for 1 day.
  • Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.

CHICKEN SALAD FOR SANDWICHES



Chicken Salad for Sandwiches image

Simple old-fashioned chicken salad which is perfect for sandwiches or stuffing tomatoes. Although the recipe calls for boiling uncooked chicken leftover chicken would also work fine and give wonderful flavor to the chicken salad. Recipe source: local newspaper

Provided by ellie_

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 whole boneless chicken breasts
1 stalk celery
1 onion, quartered
1 cup celery, chopped
1 1/2-2 cups mayonnaise (depending on how wet you like your chicken salad)
2 tablespoons lemon juice
salt and pepper
2 tablespoons fresh parsley, chopped
1 teaspoon dill seed

Steps:

  • Place chicken, celery stalk and onion in saucepan with water to cover.
  • Bring to a boil and simmer 20 minutes or until chicken is done.
  • Drain and discard onion and celery.
  • Let chicken cool.
  • In a food processor chop chicken.
  • In a medium sized bowl combine chicken with mayonnaise, salt& pepper, parsley, dill seed, chopped celery and lemon juice.
  • Cover and refrigerate until chilled.

Nutrition Facts : Calories 613.7, Fat 43, SaturatedFat 8.2, Cholesterol 115.7, Sodium 748.5, Carbohydrate 25.6, Fiber 1.2, Sugar 7.7, Protein 31.7

EASY CHICKEN SALAD SANDWICH



Easy Chicken Salad Sandwich image

While I normally like using all fresh ingredients, sometimes it's just not feasible. I like to keep comfort foods simple and this is no exception.

Provided by hannahs dad

Categories     Lunch/Snacks

Time 40m

Yield 4 sandwiches, 2-4 serving(s)

Number Of Ingredients 9

1 (9 3/4 ounce) can of white chunk chicken breasts, in water
3 tablespoons mayonnaise
2 stalks celery, chopped
1/2 medium vidalia onion, chopped finely
nice crusty bread
4 leaves romaine lettuce, for each sandwich
celery salt
kosher salt
fresh ground black pepper

Steps:

  • Drain chicken very well and empty into mixing bowl.
  • Add remaining ingredients and mix well with a fork shredding chicken as you do so.
  • Place in fridge to chill and let flavors disperse, think 30-60 minutes. Spread on your favorite bread with some romaine lettuce and enjoy!

Nutrition Facts : Calories 342.9, Fat 20.3, SaturatedFat 4.8, Cholesterol 94.2, Sodium 277.6, Carbohydrate 9.6, Fiber 1.3, Sugar 3.5, Protein 29.7

BEST CHICKEN SALAD SANDWICH



Best Chicken Salad Sandwich image

Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.

Provided by peloquinswife

Categories     Salad

Time 15m

Yield 16

Number Of Ingredients 11

½ cup light mayonnaise
½ cup low-fat plain yogurt
1 teaspoon paprika
1 teaspoon seasoned salt
1 ½ cups dried cranberries
1 cup chopped celery
1 cup cubed green apple
1 cup sliced red grapes
1 cup chopped pecans
4 cups drained canned chicken
ground black pepper to taste

Steps:

  • Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Our Chicken Salad Sandwiches make for delectable finger sandwiches that are perfect for active parties, where guests may not sit down for a full meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 12 to 14

Number Of Ingredients 13

Two 14 1/2-ounce cans low-sodium chicken broth
2 cups water
1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely diced celery
1 carrot, peeled and cut lengthwise into four pieces
1 medium onion, peeled and quartered
1 dried bay leaf
5 whole black peppercorns
1 whole boneless and skinless chicken breast (about 1/2 pound)
2 tablespoons Dijon mustard
1 cup mayonnaise
Salt and freshly ground pepper
1 loaf whole-wheat bread, sliced and crusts removed
1/2 head green-leaf lettuce, leaves separated

Steps:

  • Place chicken broth and the water in a medium saucepan. Add celery stalk pieces, carrot, onion, bay leaf, and peppercorns; bring mixture just to a boil. Reduce heat to a simmer, and add chicken breast. Poach until chicken is cooked through, 10 to 12 minutes. Transfer to a plate; let cool.
  • Transfer chicken to the bowl of a food processor fitted with the metal blade; process until it is finely ground. Transfer to a large mixing bowl. Add mustard, 1/2 cup mayonnaise, and remaining 1/2 cup diced celery. Season with salt and pepper, and stir well to combine. Cover with plastic wrap, and refrigerate until needed.
  • Make sandwiches: Spread a dab of remaining 1/2 cup mayonnaise on one side of each of the bread slices. Top half the slices with a thin layer of chicken salad and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 7

1 1/2 cups chopped cooked chicken or turkey
1 medium stalk celery, chopped (1/2 cup)
1 small onion, finely chopped (1/3 cup)
1/2 cup mayonnaise or salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread

Steps:

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

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g

NO-MAYO CHICKEN SALAD SANDWICHES



No-Mayo Chicken Salad Sandwiches image

Are you tired of the same old mayo chicken salad you've been making for years? This tastes light and fresh, and it just might become your favorite chicken salad. This is a perfect way to use rotisserie chicken, and that makes preparation even easier.

Provided by lutzflcat

Categories     Chicken Sandwiches

Time 15m

Yield 8

Number Of Ingredients 14

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon hot honey (such as Mike's Hot Honey®)
salt and freshly ground black pepper to taste
Chicken Salad:
2 cups cooked, shredded chicken
2 (1/4 inch thick) slices lightly toasted French bread, cut into very small cubes
2 small tomatoes on the vine, diced
1 small onion, thinly sliced
2 tablespoons minced celery
2 tablespoons chopped cilantro
10 small pimento-stuffed olives, halved
8 mini croissants

Steps:

  • Whisk together olive oil, red wine vinegar, Dijon mustard, hot honey, salt, and pepper in a small bowl until well combined; set aside.
  • Add chicken, bread cubes, tomatoes, onion, celery, cilantro, and olives to a large bowl; mix well. Drizzle dressing over the chicken mixture, and stir until well combined. Taste and adjust seasonings, if necessary.
  • Slice croissants in half, fill with chicken salad, and serve.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 30.5 g, Cholesterol 38.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 7.4 g, Sodium 529.4 mg, Sugar 8.8 g

CLASSIC CHICKEN SALAD SANDWICHES



Classic Chicken Salad Sandwiches image

Chicken salad sandwiches are perfect for lunches, sandwich suppers, and parties. Use cooked chicken or a rotisserie chicken for these sandwiches.

Provided by Diana Rattray

Categories     Lunch     Entree     Salad     Sandwich

Time 40m

Number Of Ingredients 10

1 1/2 cups chicken (cooked, chopped)
3 tablespoons onion (red or yellow; finely chopped)
1/4 cup celery (finely chopped)
1 large egg ( hard-boiled ; chopped)
1/3 to 1/2 cup mayonnaise (as needed to moisten the salad)
1 tablespoon dill pickle relish
1/4 teaspoon salt (or seasoned salt to taste)
1/8 teaspoon black pepper (freshly ground)
8 slices bread
Lettuce

Steps:

  • To bake boneless chicken breasts, preheat the oven to 350 F. Line a baking pan with foil.
  • Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.
  • Bake until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 30 minutes. Let cool and chop.
  • To poach boneless chicken breasts, place chicken in a single layer in a deep skillet or sauté pan.
  • If desired, add some herbs and chopped aromatic vegetables, such as onions, garlic, or carrots. Cover the chicken with water (about 1/2 to 1 inch above the chicken breasts) and bring to a boil over high heat.
  • Reduce the heat to a simmer, cover the pan, and continue cooking for 8 to 15 minutes, depending on the size of the chicken pieces.
  • Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.
  • Once you've cooked the chicken, gather all of the ingredients.
  • In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.
  • Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.
  • Add more mayonnaise to moisten, if desired.
  • Serve on bread with lettuce and enjoy.

Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Cholesterol 106 mg, Fiber 2 g, Protein 20 g, SaturatedFat 6 g, Sodium 703 mg, Sugar 5 g, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 1h20m

Yield 4 to 5 servings

Number Of Ingredients 8

4 split (2 whole) chicken breasts, bone-in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, plus more for the bread
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
8 to 10 slices health or seven-grain bread
1 package mesclun salad mix

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
  • When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
  • To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

Provided by Food Network

Time 20m

Yield 6 sandwiches

Number Of Ingredients 11

2 cups chopped rotisserie chicken, skin removed
1/2 cup diced celery
1/3 cup diced carrot
1/3 cup diced red onion
1/2 cup mayonnaise with olive oil
2 tablespoons yellow mustard
1 teaspoon celery salt
1 teaspoon granulated garlic
Pinch of paprika
Freshly ground pepper
6 whole-wheat sourdough rolls, split and toasted Lettuce and tomato, for topping

Steps:

  • Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
  • Serve the chicken salad on the toasted rolls with lettuce and tomato.

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