Chicken Louis Sandwiches Recipes
CHICKEN LOUIS SANDWICHES
Drawing inspiration from the sea, this refreshing chicken salad is anything but ordinary.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, mix mayonnaise, chili sauce, lemon juice and seafood seasoning. Stir in chicken, celery and bell pepper.
- Spoon chicken mixture onto bottoms of buns. Top with lettuce and tops of buns.
Nutrition Facts : Calories 360, Carbohydrate 30 g, Cholesterol 90 mg, Fat 3, Fiber 2 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 450 mg, Sugar 5 g, TransFat 1/2 g
20 CHICKEN SANDWICHES TO MAKE AT HOME
Wondering what to have for lunch? Try these chicken sandwich recipes! From sloppy Joes to paninis to grilled cheese, these sandwiches are hearty, filling, and so good.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken sandwich recipe in 30 minutes or less!
Nutrition Facts :
CHICKEN LOUIE SANDWICHES
My sister gave me this recipe for a yummy, easy sandwich. We normally marinate the chicken breasts in either yoshida sauce or terriyaki sauce. I recommend the Dai Day duck sauce but use your favorite.
Provided by SB61287
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grill breasts until done. Lightly butter rolls & grill until toasty. Layer chicken, ham & cheese on bun. (At this point, we like to put sandwich in toaster oven or oven just until cheese melts). Serve with duck sauce so each person can add as much or little as they like.
Nutrition Facts : Calories 572.7, Fat 30.2, SaturatedFat 13.2, Cholesterol 133.2, Sodium 593.8, Carbohydrate 30.2, Fiber 1.3, Sugar 1.1, Protein 42.9
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
GUACAMOLE CHICKEN SALAD SANDWICHES
Inspired by a local restaurant's truly inventive guacamole studded with pomegranate seeds, this chicken salad recipe is extremely simple to make since rotisserie chicken is used. I serve this salad on homemade tomato bread, which lends a delightful contrast in flavor and color, or on lettuce leaves. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.
Nutrition Facts : Calories 295 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 370mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
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