Chicken Salad Panini Recipes

CHICKEN SALAD PANINI

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. , Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

WALDORF CHICKEN SALAD PANINI

Steps:

• Preheat the oven to 375 degrees F.
• Pat the chicken dry with paper towels. Rub the exterior and cavity liberally with the olive oil. Sprinkle with salt and pepper. Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme. Tie the legs tightly with kitchen twine and fold the wing tips under the breasts. Place on a roasting rack in a deep pan and into oven. Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours. Remove and cool.
• Once cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely.
• Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper.
• To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press.
• Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process.
• To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp serrated knife and arrange on serving plates. Enjoy immediately.

CHICKEN SALAD PANINI

Steps:

• Heat grill pan or heavy skillet sprayed with cooking spray on medium heat. Meanwhile, combine first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread slices.
• Cook 3 min. on each side or until sandwiches are golden brown on both sides.

SOUTHWEST CHICKEN SALAD PANINI

Steps:

• Heat panini grill to med-high heat. Mix chicken, chili powder, and dressings.
• Make sandwich with bread slices, chicken mixture, tomatoes, and singles.
• Grill 3-5 min or until singles are melted and sandwiches are golden brown on both sides.

CHICKEN SALAD PANINI

Steps:

• Mix chicken, mayonaisse, bacon, green onions, and Ranch dressing. Spread onto 4 slices of bread. Top with cheese and remaining bread. Cook in preheated grill pan or skillet on medium heat for 3 minutes or until golden brown.

CHICKEN SALAD PANINI

Steps:

• In a small bowl, combine the first six ingredients.
• In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.
• Spread half of the chicken salad on two slices of bread.
• Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.