Five chicken salad/sandwich recipes
04/26/09 01:56 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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It's pushing 90 here today so it seems like time for the annual salad extravaganza. I've found five chicken salad/sandwich recipes although I've only made two of them. In all cases use whatever mayonnaise you're safe with.
I treat these as sandwich fillings but I suspect that any of them could be combined with cold pasta to make pasta salads if that's your preference.
The first one is really a sandwich variation of RachelT's Pasta Salad and is a great use-up for the grapes I always have left over when I make that salad:
Sand's Grape Chicken Salad/Sandwich
1 4.5 oz can of chicken breast (I like Swanson White Premium Chunk) about a stalk of celery, chopped about 12-18 grapes, halved about 1/4 of a red onion, chopped a handful of slivered almonds enough mayonnaise to stick it all together
Mix all ingredients together. This makes enough to stuff 2 pitas (4 pita halves) which is lunch for two people.
The other one I've made is based on a recipe from Associated Content. This is astonishingly delicious. I was very leery of the cinnamon but it's perfect:
Healthy Apple Raisin Chicken Salad
1 4.5 oz can of chicken breast (I like Swanson White Premium Chunk) a small handful of raisins about 1/2 of an apple, peeled and chopped (I prefer sweeter - like Braeburn - rather than tarter - like Granny Smith) a small handful of slivered almonds enough mayonnaise to stick it all together 1/4 teaspoon cinnamon (yes, cinnamon)
Combine all ingredients. Serve as desired over greens, tomatoes, bread, etc. Again, I stuffed 2 pita (4 pita halves) to make lunch for two people.
The other three I haven't tried yet. When I do I'll use canned chicken and reduce the other ingredients down a little to fit the lesser amount of chicken. I'll also serve them in 2 pitas.
Raisin Chicken Salad from Cooks.com
1 1/2 c. cooked chicken 3 tbsp. mayonnaise 1 celery stalk, chopped 3 tbsp. almonds, finely chopped 1/3 c. raisins
Combine all ingredients and mix well. Place on lettuce leaf and serve as salad or place between bread slices for a sandwich. Serves 4.
*****
Curried Chicken Salad with Apples and Raisins from Cooking Light
Yield: 2 servings (serving size: about 1 cup)
Ingredients 1/4 cup low-fat mayonnaise 1 teaspoon curry powder 2 teaspoons water 1 cup chopped skinless, boneless Grilled Lemon-Herb Chicken (about 4 ounces) 3/4 cup chopped Braeburn apple (about 1 small) 1/3 cup diced celery 3 tablespoons raisins 1/8 teaspoon salt
Preparation Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.
*****
Curried Chicken Salad with Raisins from Spark Recipes
Ingredients: 12 oz. cooked chicken breast 1/3 cup finely chopped celery 1/3 cup minced yellow or red onion 1/4 cup grated carrot 1/3 cup lite Mayonnaise 1-1/4 tsp. curry powder 1-1/4 tsp. black pepper 1/2 tsp. paprika 1/2 cup raisins or dried cranberries
Directions: Blend mayonnaise, curry, pepper, and paprika together and set aside. Using two forks, shred the cooked chicken breast in a large bowl. Add chopped onion,celery, and grated carrots and mix together. Add seasoned mayonnaise and blend. Add raisins or cranberries and fold together. Cover and place in refrigerator for 30-60 minutes to allow flavors to come together before eating. Makes six 1/2 cup servings
-------------------- [Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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