Autumn Chicken Salad Sandwiches Recipes

FABULOUS FALL CHICKEN SALAD

Fabulous Fall Chicken Salad image

Glazed pecans, crisp apples, and sweet dried cranberries give this salad a fall taste that is sure to satisfy all year round.

Provided by Andrea Parker

Categories Meat and Poultry Recipes Chicken Chicken Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 (5 ounce) skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon olive oil
1 (8 ounce) package mixed salad greens, or to taste
2 medium Fuji apples - peeled, cored, and chopped
½ cup dried cranberries
½ cup glazed pecans
¼ cup shredded Parmesan cheese
3 medium green onions, thinly sliced
½ cup balsamic vinaigrette salad dressing, or to taste

Steps:

Season chicken with salt and pepper.
Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

Nutrition Facts : Calories 407 calories, Carbohydrate 34.2 g, Cholesterol 43.8 mg, Fat 20.4 g, Fiber 5.8 g, Protein 24.5 g, SaturatedFat 3.8 g, Sodium 581.2 mg, Sugar 21.4 g

AUTUMN CHICKEN SALAD

Autumn Chicken Salad image

This recipe takes boring chicken salad and adds a bit of a kick to it with chopped apples and dried cranberries for a perfect autumn salad.

Provided by SANDI149

Categories Salad

Time 2h20m

Yield 8

Number Of Ingredients 7

Ingredients

2 whole cooked chickens, cut into chunks
1 cup mayonnaise
3 stalks celery, diced
1 Granny Smith apple, cored and chopped into bite-sized pieces
½ cup dried cranberries
½ cup horseradish sauce
salt and ground black pepper to taste

Steps:

Mix chicken, mayonnaise, celery, apple, cranberries, horseradish sauce, salt, and pepper together in a large bowl. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 594.4 calories, Carbohydrate 11.3 g, Cholesterol 142 mg, Fat 42.3 g, Fiber 1.4 g, Protein 41.4 g, SaturatedFat 9 g, Sodium 357 mg, Sugar 8.4 g

BEST CHICKEN SALAD SANDWICH

Best Chicken Salad Sandwich image

Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.

Provided by peloquinswife

Categories Salad

Time 15m

Yield 16

Number Of Ingredients 11

Ingredients

½ cup light mayonnaise
½ cup low-fat plain yogurt
1 teaspoon paprika
1 teaspoon seasoned salt
1 ½ cups dried cranberries
1 cup chopped celery
1 cup cubed green apple
1 cup sliced red grapes
1 cup chopped pecans
4 cups drained canned chicken
ground black pepper to taste

Steps:

Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

Nutrition Facts : Calories 216 calories, Carbohydrate 14.5 g, Cholesterol 37.9 mg, Fat 12 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 2.1 g, Sodium 411.3 mg, Sugar 11 g

CHICKEN SALAD SANDWICHES

Chicken Salad Sandwiches image

Our Chicken Salad Sandwiches make for delectable finger sandwiches that are perfect for active parties, where guests may not sit down for a full meal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Serves 12 to 14

Number Of Ingredients 13

Ingredients

Two 14 1/2-ounce cans low-sodium chicken broth
2 cups water
1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely diced celery
1 carrot, peeled and cut lengthwise into four pieces
1 medium onion, peeled and quartered
1 dried bay leaf
5 whole black peppercorns
1 whole boneless and skinless chicken breast (about 1/2 pound)
2 tablespoons Dijon mustard
1 cup mayonnaise
Salt and freshly ground pepper
1 loaf whole-wheat bread, sliced and crusts removed
1/2 head green-leaf lettuce, leaves separated

Steps:

Place chicken broth and the water in a medium saucepan. Add celery stalk pieces, carrot, onion, bay leaf, and peppercorns; bring mixture just to a boil. Reduce heat to a simmer, and add chicken breast. Poach until chicken is cooked through, 10 to 12 minutes. Transfer to a plate; let cool.
Transfer chicken to the bowl of a food processor fitted with the metal blade; process until it is finely ground. Transfer to a large mixing bowl. Add mustard, 1/2 cup mayonnaise, and remaining 1/2 cup diced celery. Season with salt and pepper, and stir well to combine. Cover with plastic wrap, and refrigerate until needed.
Make sandwiches: Spread a dab of remaining 1/2 cup mayonnaise on one side of each of the bread slices. Top half the slices with a thin layer of chicken salad and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.

AUTUMN CHICKEN SALAD

Autumn Chicken Salad image

Got this recipe at Southern Living Cooking School. I really like it and make it year-round. Great for a light lunch.

Provided by ratherbeswimmin

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups chopped cooked chicken
1 cup chopped red seedless grapes
3 celery ribs, chopped
1 medium-size Red Delicious apple, chopped
1/2 cup pecan halves, toasted
1/2 cup mayonnaise
1/4 cup honey mustard
1/2 teaspoon salt
1/4 teaspoon pepper
lettuce leaf

Steps:

Mix together first 9 ingredients in a large bowl.
Cover and chill.
Serve on lettuce leaves.

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