Pampered Chef Chicken Salad Tea Sandwiches Recipes

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THAI CHICKEN STIR-FRY SALAD



Thai Chicken Stir-Fry Salad image

Skip the takeout counter and cook at home! A warm and flavorful Asian stir-fry tops a colorful salad or hot cooked rice for an unbeatable main dish.

Yield 8 servings

Number Of Ingredients 11

1 1-in (2.5 cm) piece peeled fresh gingerroot
3/4 cup (175 mL) creamy poppy seed salad dressing
2 garlic cloves, pressed
1 medium cucumber, scored, seeded and thinly sliced
1 pkg (6 oz) fresh baby spinach leaves (7 cups/1.75 L)
1 pkg (12 oz/ 340 g) broccoli slaw mix (5 cups/1.25 L)
1 small red bell pepper, sliced into thin strips
1 lb (500 g) boneless, skinless chicken breasts
1 tbsp (15 mL) vegetable oil
1/4 cup (50 mL) snipped fresh basil leaves
1/4 cup (50 mL) peanuts, chopped

Steps:

  • For dressing, finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using The Corer™. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper into Stainless (8-qt.) Mixing Bowl; refrigerate until ready to serve.For chicken mixture, flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately on Simple Additions® Large Rectangular Platter with Handles.

Nutrition Facts : U.S. Nutrients per serving Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.

Provided by Isara

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 15m

Yield 20

Number Of Ingredients 8

1 (12.5 fl oz) can white chunked chicken breast, drained
1 large Granny Smith apple - peeled, cored, and cut into small pieces
⅓ cup walnut halves
⅓ cup mayonnaise
½ teaspoon dried basil
¼ teaspoon dried dill weed
1 pinch salt
10 slices good-quality white bread, crusts removed

Steps:

  • Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
  • Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g

PAMPERED CHEF CHICKEN SALAD TEA SANDWICHES



Pampered Chef Chicken Salad Tea Sandwiches image

From Pampered Chef using the Cut-N-Seal. Cut-N-Seal or similar kitchen tool must be used to make sandwiches. This tool is great for making sandwich pockets, mini pies, turn-overs, etc.

Provided by Smilyn

Categories     Lunch/Snacks

Time 10m

Yield 8 pockets

Number Of Ingredients 6

1 (5 ounce) can white chicken meat, well drained
2 tablespoons mayonnaise
2 tablespoons apricot jam
2 tablespoons raisins
1 tablespoon finely minced onion
16 slices soft white bread

Steps:

  • Combine chicken, mayo, jam, raisins and onion in small bowl.
  • Place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly.
  • Top with remaining bread slices.
  • Center Cut-N-Seal over bread; cut and seal.

Nutrition Facts : Calories 187.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 11.2, Sodium 381, Carbohydrate 31.5, Fiber 1.3, Sugar 5.8, Protein 8.1

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

Make and share this Chicken Salad Tea Sandwiches recipe from Food.com.

Provided by SeriousMoms

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

5 -6 boneless skinless chicken breasts, cooked and diced
1 (5 ounce) can water chestnuts, diced
2 -3 green onions, chopped
1 stalk celery, diced
1/2 cup mayonnaise
3/4 cup cream cheese, softened
salt and pepper
2 loaves bread, crusts removed (one dark, one light)
cucumber, slices (optional)
alfalfa sprout (optional)

Steps:

  • Combine the chicken, water chestnuts, green onions, celery, mayonnaise, cream cheese, salt & pepper in a large bowl. If your mixture feels too dry, you can add more mayo & cream cheese, just make sure there is more cream cheese than mayo.
  • Spread some of the mixture on top of the light bread. (Spread immediately--do not refrigerate and then spread, it will become too difficult to spread).
  • Top with the dark bread, cut in half (making 2 triangles).
  • Wipe your knife off often as you cut to keep the sandwiches clean-looking.
  • You can add some cucumber or alfalfa sprouts inside each triangle, if desired.
  • Arrange your sandwiches on a serving plate, cover with plastic wrap & refrigerate for several hours.

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