Chicken Poppy Seed Salad Sandwiches Recipes

POPPYSEED CHICKEN SALAD

Steps:

• Combine the chicken, grapes, walnuts, and onions in a medium size mixing bowl. Drizzle with poppyseed dressing and stir to coat.
• Serve immediately in sandwiches, with crackers, or on top of a garden salad. Refrigerate any leftovers. Enjoy!

ALMOND POPPY SEED CHICKEN SALAD

Steps:

• For the dressing: Mix all dressing ingredients together in a medium bowl until well combined.
• For the salad: Add all chicken salad ingredients to a large mixing bowl or a salad bowl. Add dressing and toss to evenly coat.
• Store in refrigerator. Serve within 1 - 2 hours for best results (it's still good for another day but the almonds soften a little and the grapes juices run into the dressing).

GREEN GODDESS CHICKEN SALAD SANDWICH

Steps:

• For the dressing: Puree the sour cream, mayonnaise, lemon juice, parsley, tarragon, garlic salt and scallions in a blender until very smooth. Set aside.
• For the sandwich: Add the dressing to a medium bowl with the chicken, celery and red onion. Mix until well combined. At this point you can make sandwiches or refrigerate until you are ready to serve. If you are serving sandwiches right away, place a scoop of chicken salad on top of a piece of bread. Top with the tomato slices and season with salt and pepper. Top with the cucumber slices, a mound of sprouts, the bacon and a second slice of bread. Repeat to make 3 more sandwiches. Serve immediately.

CHICKEN SALAD SANDWICHES

Steps:

• Combine the chicken, celery, carrot, red onion, mayonnaise, mustard, celery salt, granulated garlic, paprika and 1 teaspoon pepper in a bowl. Mix until combined.
• Serve the chicken salad on the toasted rolls with lettuce and tomato.

PITA POCKET CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.

CHICKEN SALAD SANDWICHES WITH POPPY SEED DRESSING

Steps:

• Mix together mayo, honey, vinegar and poppy seeds.
• Add salt and pepper to taste.
• Add other ingredients, mix well.
• Let stand in refrigerator for at least one hour.
• Beware, the cranberries will begin to bleed into the salad if left overnight.
• Apply to bread of your choice.

CHICKEN POPPY SEED SALAD

Steps:

• In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours., Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink., Meanwhile, in a blender, combine the vinegar, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds., In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.

POPPY SEED CHICKEN SALAD

Steps:

• Cook pasta according to package directions; rinse with cold water and drain well. Meanwhile, in a small bowl, combine the chicken, almonds, onion, cranberries and celery. Stir in the pasta. Drizzle with salad dressing; toss to coat. Chill until serving.

POPPY SEED CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain, rinse in cold water, and drain again.
• Toss pasta, chicken, onion, cranberries, celery, and almonds together in a salad bowl; drizzle with poppy seed dressing and stir to coat.