How do you make chicken salad for sandwiches?

Answer 1

The same way you would make tuna salad, only with chicken, you can buy it in cans, like tuna, or you can strip a cooked chicken and cut the meat into cubes, add mayo or miracle whip, pickles or sweet relish, and anything else you want in it, like hard boiled eggs, celery, onions, olives, etc.

Answer 2

I love avocados, so this is the recipe that I use. I will see if I can find my other one for you to try.

Cashew Avocado Chicken Salad

**THIS IS ALSO USED FOR SANDWICHES, JUST CUT ALL FOODS SMALLER.

"Try this chicken salad when you really want a treat! This recipe makes sandwiches - but it can be served over lettuce as an alternative."
Original recipe yield: 6 sandwiches

PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr

INGREDIENTS
4 cooked, boneless chicken breast halves, shredded
1/3 cup prepared Ranch salad dressing
1 1/2 tablespoons chopped fresh dill
1 cup cashews
1 avocado - peeled, pitted and diced
1/2 teaspoon salt and pepper to taste
12 slices bacon
6 slices Swiss cheese
12 slices bread, toasted

DIRECTIONS
In a large bowl, mix the cooked chicken, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches.
--------------
Chicken Salad

Great for lunch and a perfect way to use up leftover cooked chicken or turkey.

2-4 servings 15 min 15 min prep

1 1/2 cups chopped cooked chicken or cooked turkey
1/2 cup finely chopped celery
3 tablespoons minced onions (not dried)
2 tablespoons sweet pickle relish
2 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise or Miracle Whip
1 1/2 teaspoons minced parsley
1/4 teaspoon lemon pepper
1/4 teaspoon kosher salt or seasoning salt

Combine ingredients and chill before serving.
Serve on toast, sandwich rolls, on lettuce, or with crackers.

Answer 3

Curried Chicken Salad Sandwiches
This recipe serves: 1 2 4



For the chicken salad:
1/2 cup dry white wine, such as Sauvignon Blanc
pinch of salt
10 black peppercorns
juice of 1 lemon
2 sprigs fresh thyme
4 boneless, skinless chicken breasts, about 4 ounces each
1 tablespoon canola or peanut oil
1/2 onion, finely chopped
1 tablespoon curry powder
1/2 cup non-fat sour cream
1 cup red or green grapes, halved
1/4 cup sliced almonds, toasted
freshly ground black pepper

For the sandwiches:
8 slices multigrain bread
4 lettuce leaves



For the chicken salad:
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breasts and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from heat and let the chicken cool in the liquid.
2. To make the curried sour cream, heat the oil in a small saucepan over medium-low heat. Add the onion and cook until the onion is very soft, about 5 minutes. Add the curry powder and cook for 2 more minutes. Remove from heat and cool. Stir in the sour cream.

3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, place it in a bowl and toss it with the curried sour cream, grapes and almonds. Season to taste with salt and pepper. Refrigerate until ready to serve.

For the sandwiches:
4. Place 4 pieces of bread on a work surface and place a leaf of lettuce on each. Spoon the chicken salad on top of the lettuce leaves and top each sandwich with another piece of bread. Serve.

Serving Size: 1 sandwich


Number of Servings: 4
Per Serving
Calories 368 Carbohydrate 35 g
Fat 9 g Fiber 8 g
Protein 35 g Saturated Fat 1 g
Sodium 992 mg

Answer 4

Chicken Salad Sandwiches

2 cups leftover lean chicken
1/4 small or medium onion
2 large stalks of celery, with a few leaves
1/4 medium red bell pepper
1 small carrot, finely shredded
1 clove finely minced garlic (optional)
3 tablespoons sweet pickle relish
3/4 cups reduced-fat or fat-free mayonnaise
lettuce
tomato
whole wheat or rye bread

Chop onion, celery and red pepper in a food processor. Add chicken and process again briefly.

Scrape into a bowl. Add mayonnaise, garlic and pickle relish. Stir to combine.

Spread a slice of bread with a thin coat of mayonnaise on one side. Spread another slice thickly with chicken salad. Top with lettuce, thinly sliced tomato and the mayonnaised bread. Enjoy!

Answer 5

BBQ Southwestern Chicken Salad:

8 cups shredded lettuce
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
1/2 cup light ranch dressing
2 cups chopped cooked, boneless, skinless chicken breast
1/3 cup bottled BBQ sauce
2 cups thin jicama strips or carrots

Prep time: 10 minutes
Cooking time: about 3 minutes

1. Put lettuce, black beans, corn, and ranch dressing in a large serving bowl and toss.

2. In a small mixing bowl, stir together the chicken pieces and the BBQ sauce.

3. Serve salads individually, with about 2 cups of the lettuce mixture, topped with 1/2 cup of the chicken mixture and 1/2 cup of the jicama strips.

Yield: 4 servings

Answer 6

One of the easiest ways is to buy one of those rotisserie chickens they sell in the supermarkets...the meat is so moist and flavorful. Take all the meat (mostly just all the white meat) off the bones, and break it up...you can cut it or shred it. Add a little mayo (not too much, enough to coat it. You don't want it all mayo!) A little salt and pepper can be added, as well as finely chopped celery or onions.

I'm actually making these sandwiches tonight for a party tomorrow!

Answer 7

San Antonio Chicken Salad

Makes 4 servings

Ingredients:

2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled

Preparation:

Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.

To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.

Answer 8

I simmer the chicken until just done and not dry. You can use dark and white meat if you like or just the breast if you choose.

When cool, I shread the meat (you can also chop into small cubes).

Next I add enough mayonnaise to get it to the moisture level I like. (that's a matter of taste). Then add 1-2T. Dijon mustard.
Add finely chopped onion if desired and chopped celery.
If you want to add red grapes, you probably do not want the onion in the mix. If adding grapes I also add walnuts.
So when I don't want the fruit & nuts, I add fresh dill and dill relish and for zing 2 tsp prepared horseradish.
Serve on your favorite bread with lettuce, tomato & avacado.

Answer 9

CHICKEN SALAD SANDWICHES

1 c. finely chopped cooked chicken
1/4 c. finely chopped celery
2 hard cooked eggs, chopped
2 tbsp. sweet pickle relish
1/4 tsp. salt
Dash of black pepper
1/3 c. mayonnaise
3 tbsp. softened butter
Sandwich bread

Combine first 6 ingredients. Spread softened butter on bread, then spread salad mixture on bread and cut into desired shapes. Chill in covered container until ready to serve.

Answer 10

Grilled Cheese.