Artichoke And Chicken Salad Sandwiches Recipes

CHICKEN SALAD WITH TARRAGON AND ARTICHOKES SANDWICH

Chicken Salad With Tarragon and Artichokes Sandwich image

Make and share this Chicken Salad With Tarragon and Artichokes Sandwich recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 cups cooked chicken breasts, cut into 1-inch cubes
1 1/4 cups mayonnaise
1 cup finely chopped celery
1/2 cup finely grated carrot
1/2 cup finely chopped red bell pepper
2 teaspoons dried tarragon
1/2 teaspoon dried oregano
salt, to taste
fresh ground black pepper, to taste
1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
12 fresh plain croissants
lettuce
red bell pepper, strips

Steps:

Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
Add chicken salad and top with red bell pepper strips, if desired.
Cover with croissant top and slice in half; serve immediately.

Nutrition Facts : Calories 429.6, Fat 23.4, SaturatedFat 8.8, Cholesterol 78.8, Sodium 668.8, Carbohydrate 36.9, Fiber 3.7, Sugar 8.9, Protein 18.4

ARTICHOKE-BACON CHICKEN SALAD SANDWICHES

Artichoke-Bacon Chicken Salad Sandwiches image

I found this recipe in an issue of Cooking Light Magazine. It is a great twist on chicken salad sandwiches...my husband and I loved it!!

Provided by nkoprince08

Categories Lunch/Snacks

Time 15m

Yield 1 sandwich, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup plain low-fat yogurt
1/4 cup light mayonnaise
3/4 teaspoon fresh rosemary, chopped
1/4 teaspoon black pepper
1 garlic clove, minced
2 cups rotisserie cooked boneless skinless chicken breasts, shredded
1 cup canned artichoke heart, drained and chopped
4 slices bacon, cooked and crumbled
2 cups arugula, trimmed
sourdough bread, toasted

Steps:

Combine first 5 ingredients in a large bowl.
Stir in chicken, artichoke hearts, and bacon.
Divide arugula evenly over 4 bread slices; top each slice with 3/4 cup chicken mixture and place remaining bread slice on top.

Nutrition Facts : Calories 307.4, Fat 18.1, SaturatedFat 5.1, Cholesterol 81.4, Sodium 417.3, Carbohydrate 8.3, Fiber 2.5, Sugar 2.7, Protein 27.3

CHICKEN ARTICHOKE SALAD

Chicken Artichoke Salad image

This is a different but truly delicious chicken salad. This really goes over well for luncheons or brunch or a warm summer afternoon.

Provided by Just Cher

Categories Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 package chicken rice pilaf mix (prepared according to package directions, cooled)
1 (14 ounce) can artichoke hearts (drained & chopped)
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can chopped black olives
1 bunch green onion, chopped (green part only)
1 green bell pepper, chopped
1/3 cup olive oil
1/3 cup vinegar
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon seasoning salt
salt and black pepper
lemon pepper
4 chicken breasts, cooked and cubed

Steps:

Combine artichoke heart, mushroom, olive, onion& bell pepper in a large bowl.
Combine oil, vinegar, mayonnaise, lemon juice and seasoned salt and add into artichoke mixture.
Blend well.
Season to taste with salt, pepper& lemon pepper.
Add chicken& rice.
Cover and refrigerate 2 hours or overnight.

CHICKEN - ARTICHOKE SANDWICHES

Chicken - Artichoke Sandwiches image

Make and share this Chicken - Artichoke Sandwiches recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 slices Italian bread, about one-third of a 1 lb. loaf (1/2 inch bias slices)
1/3 cup refrigerated basil pesto
3 ounces thinly sliced prosciutto
1 (14 ounce) can artichoke hearts, drained and thinly sliced
1 (7 ounce) jar roasted red peppers, drained and cut into strips
12 ounces cooked chicken or 12 ounces turkey, cut into bite size strips, about 2 1/4 cups
4 -6 ounces shredded provolone cheese

Steps:

Preheat oven to 450°F.
Lightly spread pesto on one side of each bread slice.
Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
Place sandwiches on a large foil lined cookie sheet.
Cover loosely with foil.
Bake about 8 minutes or till nearly heated through.
Uncover sandwiches and sprinkle with cheese.
Bake 4 to 5 minutes more or till cheese melts.

ARTICHOKE AND CHICKEN SALAD SANDWICHES RECIPE

Artichoke and Chicken Salad Sandwiches Recipe image

Provided by AzWench

Number Of Ingredients 10

Ingredients

1 (14 ounces) can artichoke hearts
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1 teaspoon lemon juice
1/8 teaspoon garlic powder
2 (5 ounces) cans chunk style chicken, drained
1 stalk celery, chopped (1/2 cup)
12 slices wheat or white bread
Lettuce leaves
Cherry tomatoes (optional)

Steps:

Drain artichoke hearts thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayonnaise or salad dressing. Parmesan cheese, lemon juice and garlic powder. Stir in chicken and celery. Cover and chill in the freezer for 10-15 minutes or in the refrigerator until serving time. Spread the chilled artichoke chicken mixture on 6 of the slices of bread; top each with lettuce. Place the remaining bread slices atop sandwiches. Garnish with cherry tomatoes, if desired.

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