Gabby Gourmets Ranch Style Chicken Salad Sandwiches Recipes

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RANCH CHICKEN SALAD SANDWICHES



Ranch Chicken Salad Sandwiches image

Tender chopped chicken and crunchy celery and red pepper are given a creamy coating of ranch dressing and sour cream in this recipe from Bobbie Scroggie of Scott Depot, West Virginia.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

Steps:

  • In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.

Nutrition Facts : Calories 257 calories, Fat 7g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

COOL RANCH CHICKEN SALAD SANDWICH



Cool Ranch Chicken Salad Sandwich image

Cool Ranch Chicken Salad Sandwich

Provided by Recipe and photo courtesy of Tasting Table

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 8

⅓ cup mayonnaise
1½ Tbsp. Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
3 cups cooked chicken, chopped
8 slices sourdough bread
4 slices pepper jack cheese
1 avocado
8 leaves iceberg lettuce
1 cup Cool Ranch Doritos®

Steps:

  • In a medium bowl, add the mayonnaise, ranch dressing powder and lemon juice and stir together until combined. Add the chicken and stir to coat with the ranch mixture.
  • Preheat the broiler to high. Place the bread slices on a rimmed baking sheet and toast until golden-brown, 3 to 4 minutes (watch the bread closely, as broiler intensities vary). Remove 4 slices from the baking sheet and set aside. Turn the remaining 4 slices of bread over so that the crisp, golden side faces down. Top each bread slice with 1 piece of cheese and return to under the broiler until the cheese is melted, 1 to 2 minutes (watch the cheese closely, as broiler intensities vary). Remove the baking sheet from the oven.
  • Divide the mashed avocado over the untoasted side of the 4 non-cheesy bread slices. Top each of the bread slices with the chicken salad and 2 lettuce leaves placed cupped side up. Add ¼ cup Cool Ranch Doritos® to each of the 4 uppermost lettuce cups. Top each bread slice with a cheesy bread slice, slice on a bias, and serve with more Cool Ranch Doritos® on the side.

Nutrition Facts :

GABBY GOURMET'S RANCH-STYLE CHICKEN SALAD SANDWICHES



Gabby Gourmet's Ranch-Style Chicken Salad Sandwiches image

Perfect for a ladies luncheon or tea, these sandwiches are served on croissants and make a great presentation!

Provided by Chef SuzyQ

Categories     Lunch/Snacks

Time 25m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups cooked chicken or 2 cups turkey, diced
4 ounces green chilies, chopped
3/4 cup chopped celery
1/2 cup finely chopped red onion
4 ounces chopped black olives
2 tablespoons chili sauce
1 tablespoon mustard (I use spicy brown)
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
3/4 cup mayonnaise (can use lite mayo)
10 large fresh croissants, sliced in half
fresh alfalfa sprout
pepperoncini pepper
pickle, etc. to taste

Steps:

  • In large mixing bowl, prepare and combine first 6 ingredients, mixing well to blend.
  • In a smaller bowl, combine the next 5 ingredients and blend well.
  • Pour second mixture over the chicken mixture and again mix well (more mayo can be added if desired).
  • Slice the croissants (warm slightly if desired) and fill with a couple of rounded tablespoons of the chicken salad mixture.
  • Garnish with sprouts, peppers, etc.

GABBY CRABBY SANDWICHES



Gabby Crabby Sandwiches image

This crab sandwich is served at The Greenery-- a "chick" restaurant at the mouth of Ogden Canyon in Utah. This sandwich was honored with a 2002 Olympic pin.

Provided by Kathy

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/4 lbs king crab meat, cut into large pieces
1 1/2 cups mayonnaise
2 green onions, chopped
1 tablespoon seasoning salt
1/2 tablespoon fresh lemon juice
12 slices tomatoes
6 English muffins, split, toasted and buttered
12 slices mozzarella cheese

Steps:

  • Heat oven to 350 degrees.
  • Mix crab, mayonnaise, onion, salt and lemon juice.
  • Place a tomato slice on each muffin half.
  • Arrange crab salad on top of tomato dividing equally among sandwiches.
  • Top each with a slice of mozzarella.
  • Transfer to a baking sheet and bake for 15-20 minutes or until cheese is slightly browned.
  • Cooks Note: Due to personal taste, I often decrease the amount of mayonnaise so that the salad isn't as wet.

Nutrition Facts : Calories 632.6, Fat 35, SaturatedFat 11, Cholesterol 111, Sodium 2037.6, Carbohydrate 42.5, Fiber 2.6, Sugar 7.6, Protein 37.1

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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