DATE-NUT CHICKEN SALAD SANDWICHES
This recipe is from "Ambrosia". The cookbook is from Vicksburg, MS. Excellent sandwich recipe!
Provided by SouthernBell2627
Categories Lunch/Snacks
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Mix chicken, dates, pecans, 1/2 cup bacon, mayonnaise, and salt.
- Spread on brown bread, trim crusts, and cut into desired shapes, or spoon into celery pieces.
- Sprinkle remaining 1/2 cup bacon on top.
Nutrition Facts : Calories 335.3, Fat 22.8, SaturatedFat 3.3, Cholesterol 45.2, Sodium 507.6, Carbohydrate 21.8, Fiber 2.1, Sugar 12.3, Protein 13.2
CRANBERRY-WALNUT CHICKEN SALAD SANDWICHES
I made these simple yet special cranberry walnut chicken salad sandwiches for a birthday party. Tangy cranberries and crunchy celery pep up the chicken. Leftover turkey works well, too. -Shannon Tucker, Land O' Lakes, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the mayonnaise, mustard and pepper. Stir in the chicken, cheese, celery, cranberries, walnuts and parsley., Place lettuce on 8 slices of bread; top each with 1/2 cup chicken salad. Top with remaining bread.
Nutrition Facts : Calories 411 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 469mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.
CHICKEN SALAD SANDWICHES
Provided by Ina Garten
Categories main-dish
Time 1h20m
Yield 4 to 5 servings
Number Of Ingredients 8
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.
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