Chicken Salad Panini With A Curried Fig Dressing Recipes

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CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CHICKEN SALAD PANINI



Chicken Salad Panini image

I love panini's and this is a lighter version! Tastes awesome! Serve with a nice fruit salad! From "kraft.com"

Provided by Angela Pietrantonio

Categories     Salads

Time 15m

Number Of Ingredients 8

2 1/2 c chopped cooked chicken breast
1/4 c light mayo reduced fat mayonnaise
2 Tbsp real bacon bits
1 green onion, thinly sliced
2 Tbsp light ranch dressing
8 slice multi-grain bread
1 tomato, cut into 8 thin slices
4 slice slice 2% milk reduced fat sharp cheddar cheese slices

Steps:

  • 1. MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.
  • 2. COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides. 11 points per sandwich

CHICKEN SALAD PANINI



Chicken Salad Panini image

Have any left over chicken that you don't know what to do with? How about trying this sandwich? The honey mustard dressing gives the chicken plenty of pizzazz, and the apples and pecans lend a lively crunch!

Provided by Juenessa

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1 1/2 teaspoons honey
3/4 teaspoon snipped fresh dill
3/4 teaspoon Dijon mustard
1 dash salt
1 dash pepper
1 cup cubed cooked chicken breast
3/4 cup shredded cheddar cheese
1/2 cup chopped peeled apple
1/4 cup chopped pecans, toasted
6 slices white bread
4 teaspoons butter, softened

Steps:

  • In a small bowl, combine the first six ingredients.
  • In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.
  • Spread half of the chicken salad on two slices of bread.
  • Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 817.5, Fat 49.3, SaturatedFat 18.1, Cholesterol 131.1, Sodium 1185.5, Carbohydrate 56.2, Fiber 3.9, Sugar 13.4, Protein 38.9

CHICKEN SALAD PANINI



Chicken Salad Panini image

Make and share this Chicken Salad Panini recipe from Food.com.

Provided by kirsten.regan

Categories     Lunch/Snacks

Time 16m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

2 1/2 cups chopped cooked chicken breasts
1/4 cup mayonnaise
2 tablespoons bacon bits
2 tablespoons sliced green onions
2 tablespoons ranch dressing
8 slices multigrain bread
4 slices sharp cheddar cheese

Steps:

  • Mix chicken, mayonaisse, bacon, green onions, and Ranch dressing. Spread onto 4 slices of bread. Top with cheese and remaining bread. Cook in preheated grill pan or skillet on medium heat for 3 minutes or until golden brown.

Nutrition Facts : Calories 380.4, Fat 24.9, SaturatedFat 9.1, Cholesterol 108.8, Sodium 412.7, Carbohydrate 4.4, Fiber 0.1, Sugar 1.4, Protein 33.3

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