Maggies Super Healthy Cilantro Lime Chicken Salad Pita Sandwich Recipes

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MARINATED CHICKEN PITA SANDWICH



Marinated Chicken Pita Sandwich image

This is a very tasty and extremely simple sandwich. You do need to marinate the chicken at least 3 hours. I usually do it overnight.

Provided by DAVID SANDFORD

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h20m

Yield 2

Number Of Ingredients 11

¼ cup olive oil
¼ cup lemon juice
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon garlic powder
⅛ teaspoon pepper
1 boneless, skinless chicken breast, cubed
1 pocket bread round, cut in half
1 small onion, sliced
1 tomato, sliced
½ cup plain yogurt

Steps:

  • Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
  • Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 28.1 g, Cholesterol 39.6 mg, Fat 30.3 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 4.9 g, Sodium 819.2 mg, Sugar 7.3 g

GRILLED HONEY LIME CHICKEN SANDWICHES



Grilled Honey Lime Chicken Sandwiches image

Provided by Rachael Ray : Food Network

Time 47m

Yield 4 sandwiches

Number Of Ingredients 21

1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
A handful cilantro, finely chopped, about 1/2 tablespoons
2 tablespoons extra-virgin olive oil, canola, or corn oil
Four 6 to 8-ounce boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper
Toppings: lettuce, tomato, red onion, and sliced avocado
1 cup prepared salsa verde
4 crusty rolls, split
Five Vegetable Slaw Salad, recipe follows
Assorted tortilla chips, for serving
1 pound packaged shredded cabbage
1 large red bell pepper, seeded and cut across into thin slices
1 large green bell pepper, seeded and cut across into thin slices
4 scallions, sliced thinly on an angle (greens and whites)
1/2 European seedless cucumber, halved lengthwise and thinly sliced
2 limes, juiced
1 /4 cup (3 healthy drizzles) honey
3 tablespoons (a couple of glugs) vegetable or light colored oil
Salt and pepper

Steps:

  • Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
  • Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
  • Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
  • Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.

CHICKEN SALAD SANDWICHES



Chicken Salad Sandwiches image

I am a huge fan of chicken salad sandwiches. I am not sure where this recipe came from. I love to make this and take it to church functions when just the women get together.

Provided by Chef on the coast

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup diced monterey jack cheese
1/2 cup seedless grapes, halved
1/2 cup mayonnaise
1/4 cup thinly sliced celery
1/4 cup sunflower seeds (not the shells)
1/4 teaspoon salt
1/4 teaspoon pepper
lettuce leaf
4 pita breads, halved or 8 slices bread

Steps:

  • In a bowl, combine first 8 ingredients.
  • Line pita bread with lettuce and add 1/2 cup chicken salad to each pocket.

BETTER THAN ARBY'S CHICKEN SALAD SANDWICHES



Better Than Arby's Chicken Salad Sandwiches image

While watching an advertisement for Arby's chicken salad sandwiches, my husband asked if I could make it - I did, and it tastes great! The nuts and fruit give it a zippy flavor, plus it's easy to whip up. It makes a wonderful summer sandwich. Enjoy!

Provided by Rachie P

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (13 ounce) canned chicken, drained
1/2 apple, sliced and chopped small
1/4 cup shredded carrot
1/4-1/2 cup sliced celery (to personal taste)
1/2 cup red grapes, sliced in half
1 cup mayonnaise or 1 cup ranch dressing
1/2 cup chopped and toasted pecans
2 -4 leaves lettuce
1 sliced cucumber
2 -6 slices bread, for sandwiches

Steps:

  • Combine first seven ingredients in medium size bowl, stirring until moist.
  • Serve on bread or toast with sliced cucumber and lettuce. Spread additional dressing or mayonnaise on bread as desired.

Nutrition Facts : Calories 546.7, Fat 37.3, SaturatedFat 5.9, Cholesterol 72.4, Sodium 978.9, Carbohydrate 31.9, Fiber 2.9, Sugar 11.4, Protein 23.6

CILANTRO-LIME CHICKEN SALAD



Cilantro-Lime Chicken Salad image

This is a recipe I developed and submitted to another website, Chicken breasts are cubed, stir-fried and added to a cilantro, lime juice, honey, and garlic dressing. Serve on a salad of mixed field greens, or over Jasmine Rice. Wrap in a flour tortilla or lettuce leaves for a lunch on-the-go. The prep time includes marinating time.

Provided by emmalee1942

Categories     Salad Dressings

Time 1h16m

Yield 4 serving(s)

Number Of Ingredients 10

1 lime, juiced
1 1/2 inches thin strip lime peel
2 tablespoons low sodium soy sauce
1 chicken breast, no skin, boned, cubed
1 -2 tablespoon olive oil
1 teaspoon honey
1/8 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 tablespoons fresh cilantro, chopped

Steps:

  • Combine the lime peel strip, soy sauce, and chicken cubes. Place in a resealable plastic bag and marinate 1 hour, or longer.
  • Heat the olive oil over medium-high heat. Remove the chicken from the marinade and discard the marinade.
  • Stir-fry the chicken cubes in the olive oil, until opaque and slightly browned.
  • In a separate bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper. Stir in the chopped cilantro. Mix well, pour over the chicken.

Nutrition Facts : Calories 109.4, Fat 6.8, SaturatedFat 1.4, Cholesterol 23.2, Sodium 363.1, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 8.2

CILANTRO LIME CHICKEN



Cilantro Lime Chicken image

My husband has recently declared my kitchen a cilantro-free zone :( so unfortunately I haven't yet tried this dish, but I am posting it because it sounds good to me and thought it might appeal to others as well. The recipe comes from Ainsley Harriott, a British chef, and he cautions not to marinate the chicken longer than two hours as the lime juice will break down the chicken to the point that it will fall apart. Preparation time does not include marinating time.

Provided by FlemishMinx

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 cloves garlic, chopped
4 tablespoons chopped cilantro leaves, plus extra to garnish
2 teaspoons black peppercorns, coarsely ground
2 teaspoons sugar
2 limes, juice only
2 teaspoons Thai fish sauce (nam pla)
1 tablespoon light soy sauce
1 tablespoon sunflower oil
4 boneless skinless chicken breasts

Steps:

  • Make the marinade of garlic, cilantro, ground peppercorns, sugar, lime juice, fish sauce, soy sauce and sunflower oil.
  • Blend well.
  • Place chicken breasts with marinade in a shallow dish or resealable plastic bag, coating them well, and set in the refrigerator at least 1 hour and no more than 2, turning them from time to time.
  • Preheat a ridged griddle pan or heavy non-stick frying pan and cook the chicken for 7-8 minutes each side until the chicken is cooked through.
  • Serve hot or cold, garnished with cilantro leaves.

Nutrition Facts : Calories 197.1, Fat 6.6, SaturatedFat 1.1, Cholesterol 75.5, Sodium 626, Carbohydrate 8.4, Fiber 1.5, Sugar 2.9, Protein 26.4

CHICKEN SALAD SANDWICHES WITH ASPARAGUS



Chicken Salad Sandwiches With Asparagus image

I used to work at a little shop that was next door to this fantastic little European bakery. This is my reinvention of their fabulous yet different Chicken Salad Sandwich.

Provided by Adopted Parisian

Categories     Lunch/Snacks

Time 30m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 8

2 chicken breasts, cooked and cubed
1 cup mayonnaise (feel free to add or take away depending on how mayonnaisey you like it)
2 tablespoons dried onion
1 teaspoon seasoning salt
1/2 cup slivered almonds
1 bunch fresh asparagus
2 cups vinaigrette marinade
8 slices brown bread

Steps:

  • Cook and cube 2 chicken breasts in bite-sized pieces.
  • Cool in fridge for about 10 minutes.
  • Clean asparagus and place in pot on stovetop.
  • Cover with marinade.
  • Boil for 5-10 minutes until soft and tender.
  • Place in fridge to cool.
  • Remove chicken from fridge and combine with mayo, dried onions, seasoning salt and almonds.
  • Toast bread slices to preferred crispness.
  • Layer chicken salad mixture on 4 slices of bread, then layer 2-4 asparagus shoots on top.
  • Add second slice of bread on top.
  • Serve with fruit and chips and enjoy!

Nutrition Facts : Calories 628.7, Fat 35.7, SaturatedFat 5.9, Cholesterol 61.7, Sodium 814.9, Carbohydrate 55.1, Fiber 5.7, Sugar 13.2, Protein 26.1

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