Chicken Salad Sandwiches With Pickled Vegetables Recipes

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ITALIAN CHICKEN SALAD SANDWICHES



Italian Chicken Salad Sandwiches image

My whole family loves this recipe. The Italian pickled vegetables give it a distinctive taste. I also serve it on a bed of lettuce, or as an appetizer on crackers.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

2/3 cup shredded cooked chicken breast
3 tablespoons shredded carrot
3 tablespoons finely chopped celery
2 tablespoons mild giardiniera, chopped
2 teaspoons finely chopped onion
1 small garlic clove, minced
1/4 cup fat-free mayonnaise
Dash pepper
4 slices sourdough bread
2 lettuce leaves

Steps:

  • In a small bowl, combine the first six ingredients. Add mayonnaise and pepper; toss to coat., Spoon 1/2 cup salad onto two bread slices; top with lettuce and remaining bread.

Nutrition Facts : Calories 302 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 732mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

CKICKEN' SALAD SANDWICH



cKicken' Salad Sandwich image

Chicken salad with a little kick to it! Super yummy and quick, perfect with homemade kettle-cooked chips!

Provided by StarterCook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 10

2 ciabatta rolls
1 cooked chicken breast - cut into bite size pieces
⅔ cup creamy salad dressing (such as Miracle Whip®)
1 tablespoon Dijon mustard
¼ cup chopped onion
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
½ teaspoon cayenne pepper
salt and pepper to taste
2 slices Swiss cheese

Steps:

  • Split and toast the ciabatta rolls.
  • Mix together the cooked chicken breast, salad dressing, Dijon mustard, onion, lime juice, cilantro, cayenne pepper, and salt and pepper in a bowl. Cover, and refrigerate at least 15 minutes to chill the salad and blend the flavors.
  • Place a slice of Swiss cheese onto the bottom slice of each roll, and spoon half the chicken salad per sandwich onto the cheese. Place the top halves of the rolls onto the sandwiches, and serve.

Nutrition Facts : Calories 600.8 calories, Carbohydrate 46.6 g, Cholesterol 89.3 mg, Fat 33 g, Fiber 2.2 g, Protein 26.6 g, SaturatedFat 8.7 g, Sodium 1292.6 mg, Sugar 12.6 g

PICKLED SALAD



Pickled Salad image

This is traditionally a relish, but everyone who has tried it for me has eaten the entire jar! It is the perfect side dish for everything savory. It also goes well as a relish on hot dogs.

Provided by Deborah Joann Allen VanHam

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 9h20m

Yield 12

Number Of Ingredients 17

8 zucchini, diced
4 cucumbers, diced
1 sweet onion, diced
2 red bell pepper, diced
2 green bell pepper, diced
2 jalapeno pepper, minced
1 cup sea salt
water to cover
2 cups white sugar
2 cups rice vinegar
½ cup white vinegar
2 teaspoons ground turmeric
2 teaspoons yellow mustard seed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried rosemary
12 1-pint canning jars with lids and rings

Steps:

  • Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
  • Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 43.6 g, Fat 0.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7070.9 mg, Sugar 38.3 g

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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