Barbecued Chicken Salad Sandwiches Recipes

BARBECUED CHICKEN SALAD SANDWICHES

Steps:

• Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

GRILLED CHICKEN SALAD SANDWICH

Steps:

• Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
• Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

BARBECUED CHICKEN SALAD SANDWICHES

Steps:

• Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn over to coat chicken. Refrigerate at least 2 hours, preferably overnight.
• Grill chicken, covered, over medium hot heat for 6-8 minutes on each side or until juices run clear. Or broil for about same amount of time. Cool; cover and refrigerate chicken until chilled. Chop chicken and place in a bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on roll or bun with tomato and lettuce. Enjoy!
• Makes 8 servings.

BBQ CHICKEN SALAD SANDWICH

Steps:

• Mix mayo, bbq sauce, red onion and bell pepper together to combine.
• Stir in diced chicken.
• Add salt and pepper to taste.
• Serve on a fresh bun.