Almondchickensaladfordipssandwiches Recipes

ALMOND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Put the chopped onion and celery into a bowl and microwave on high for 2 minutes.
• In a medium-size saucepan over medium heat, combine the onion, celery, water chestnuts, mushroom soup, and mayonnaise.
• Cook this mixture until bubbly all the way through.
• This will blend the flavors.
• Add the chicken and pour into a 9x13 inch casserole dish lightly sprayed with cooking spray.
• For the topping: unfold the crescent rolls and lay on top of the casserole.
• Sprinkle with the shredded swiss and then with the almonds.
• Melt the butter and drizzle on top.
• Bake for 25 minutes.

CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH

Steps:

• Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
• Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

SWISS-CHARD AND ALMOND PASTA

Steps:

• Preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside. Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 1/4 cups pasta water; drain.
• Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper. Serve with more cheese.

ALMOND-SHORTBREAD SANDWICH COOKIES

Steps:

• Cookies: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet. Bake until noticeably darkened and fragrant, 10 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
• Pulse almonds in a food processor until finely ground. Measure 1 1/2 cups almonds into a medium bowl; set remainder aside. Add flour and salt to bowl; whisk to combine.
• In a mixer fitted with the paddle attachment, beat butter with confectioners' sugar until smooth and well combined. Beat in egg yolks and vanilla. Gradually add almond-flour mixture, beating until dough just comes together (do not overmix). Turn dough out onto a work surface and divide in half. Shape each half into a 12-inch log (about 1 3/4 inches in diameter); wrap each log in plastic. Refrigerate until firm, about 1 hour.
• Measure 1/2 cup reserved almonds onto a sheet of parchment; roll each log in nuts to coat. Cut logs into 1/4-inch-thick slices, discarding ends. Transfer slices to parchment-lined baking sheets, spacing about 1 inch apart. Bake, rotating sheets halfway through, until edges are slightly browned, 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.
• Filling: Pulse remaining 3 cups reserved almonds and salt in a food processor on low speed, scraping down sides frequently. Mixture will look dry but continue pulsing until it reaches a smooth, spreadable consistency, 15 to 20 minutes.
• In the bowl of a mixer fitted with the paddle attachment, beat together 1 cup almond butter (reserve remaining 1/2 cup for another use), confectioners' sugar, and butter until smooth, scraping down sides of bowl as needed. Transfer to a pastry bag fitted with a 1/2-inch round tip.
• Pipe a small amount of filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 1 week.

CHICKEN WITH ALMOND SAUCE

Steps:

• 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
• 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
• 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken

EASY ALMOND CHICKEN SALAD

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, chicken, eggs, celery and almonds. In a small bowl, combine the remaining ingredients; stir in reserved pineapple juice. Pour over chicken mixture; mix well. Refrigerate until serving.

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

ALMOND CHICKEN SALAD SANDWICH

Steps:

• Combine the chicken, grapes, celery, mayo, almonds and pepper together and mix well.
• Divide among 4 slices bread.
• Top each with lettuce and another slice of bread.

ALMOND CHICKEN SALAD FOR DIPS & SANDWICHES

Steps:

• In large bowl, stir together chicken, celery raisins and almonds.
• Add remaining ingredients.
• Mix well and chill in the refrigerator 2 hours before serving.
• Serve on croissant rolls or toasted pita bread.
• Use a food processor for a creamier texture.
• Enjoy!
• TIME SAVER: While cooking chicken, prepare the rest of the ingredients. When chicken is done, cool on stove-top and serve. Okay if slightly warm. Also clean up cooking area if you are waiting for chicken to cool.

ALMOND CHICKEN

Steps:

• Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
• Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
• Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
• Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.