Chicken Muffuletta Salad Recipes

CHICKEN MUFFULETTA

Chicken Muffuletta image

Make this piled-high version of a New Orleans favorite, a sandwich filled with a tangle of chicken, olives, cheese, salami, and special seasonings.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

1/2 cup pitted green and/or ripe olives, finely chopped
1 jar (4 oz) sliced pimientos, drained and finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon crushed dried oregano leaves
1 (8-inch) round Italian bread loaf (about 1 1/4 lb)
4 oz sliced provolone cheese
4 oz thinly sliced cooked chicken breast (from deli)
4 oz sliced Genoa salami

Steps:

In small bowl, stir together olive salad ingredients.
Cut loaf of bread horizontally in half. Scoop out soft center from top and bottom of loaf, making room for the filling and leaving a 3/4-inch shell. Using tablespoon, scoop out or drain off 2 tablespoons liquid oil and vinegar dressing from olive salad, and drizzle over inside of bottom half of bread. Spread remaining olive salad mixture inside top half of bread.
Layer cheese, chicken and salami in bottom half. Cover with top of loaf; wrap well with plastic wrap. Place loaf on plate; cover with another plate and then a heavy weight, such as a large can. Refrigerate 1 to 6 hours.
To serve, cut sandwich into 6 wedges.

Nutrition Facts : Calories 480, Carbohydrate 51 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 3 g, TransFat 1 g

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Chicken Muffuletta with Spicy Olive Relish Mayonnaise image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 18

Ingredients

Spicy Olive Relish Mayonnaise:
2 roasted red peppers (from a jar), drained
1/2 or 1 jalapeno chile, chopped (depending on how spicy you like)
2 cloves garlic, finely chopped
1/2 cup Hellmann's mayonnaise
3/4 cup prepared olive relish
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons red or white wine vinegar
Muffuletta:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and freshly ground black pepper
16 1/4-inch thick slices provolone cheese
1 large round loaf of bread, sliced in half crosswise
Spicy olive relish
Spicy Olive Relish Mayonnaise
Aluminum foil
2 bricks or a cast iron pan and a few heavy cans.

Steps:

Spicy Olive Relish Mayonnaise:
Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
Muffuletta:
1. Heat the grill to high or the grill pan over high heat.
2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

CHICKEN MUFFULETTA SALAD

Chicken Muffuletta Salad image

Categories Salad Chicken Herb Olive Poultry Tomato Picnic Quick & Easy Lunch Meat Celery Summer Party Potluck Oregano Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 8

Ingredients

1/3 cup purchased olive oil vinaigrette
2 large garlic cloves, minced
2 tablespoons chopped fresh oregano
1/2 pound diced cooked chicken (about 2 cups)
1 1/2 cups diced seeded plum tomatoes
1 cup diced celery
1/2 cup diced salami
1/2 cup pimiento-stuffed olives, chopped

Steps:

Whisk first 3 ingredients in medium bowl to blend. Mix in all remaining ingredients. Season salad with salt and pepper. Mound salad on plates.

MUFFULETTA

Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

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