Irritable Bowel Syndrome Message Boards | Five chicken salad/sandwich recipes

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

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