Crunchy Chicken Salad Sandwiches Recipes

CRUNCHY-STYLE CHICKEN SALAD

Crunchy-Style Chicken Salad image

Water chestnuts and pecans dress up this creamy chicken salad sent by Margaret McNeil in Memphis, Tennessee. It looks especially pretty nestled on a bed of lettuce leaves, but it also makes a fun sandwich filling.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups cubed cooked chicken
3 tablespoons chopped celery
3 tablespoons mayonnaise
2 tablespoons chopped water chestnuts
4 teaspoons sweet pickle relish
4 teaspoons diced pimientos, drained
1 tablespoon chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
2 lettuce leaves
1 hard-boiled large egg, sliced

Steps:

In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.

Nutrition Facts : Calories 304 calories, Fat 14g fat (3g saturated fat), Cholesterol 202mg cholesterol, Sodium 692mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

CRUNCHY CHICKEN APPLE SALAD SANDWICHES

Crunchy Chicken Apple Salad Sandwiches image

This is a great sandwich to have for a light lunch , even kids will like it. I found this in a Canadian living mag. last year and just found the recipe again in a box of papers. Hope that you enjoy it as much as I did.

Provided by bigbadbrenda

Categories Lunch/Snacks

Time 25m

Yield 12 square, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 boneless chicken breast, skin removed
1/4 cup finely diced peeled apple
1 green onion, finely diced
1/4 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon curry powder (optional)
salt and pepper
6 slices bread
2 tablespoons butter, softened

Steps:

Pour water in pan to 3/4 in and bring to simmer.
Add chicken , cover and poach over med/low heat for about 12 -15 minutes.
Put on a plate and refrigerate till cool enough to handle. Then finely dice.
In a bowl stir all remaining ingredients including the chicken.
Butter the bread with the softened butter and spread 1 slice with the mixture. Top with remaining slice of bread. Trim the crust and cut the sandwich into triangles or squares for little hands.
If you want to make ahead , place on a baking sheet and cover with a damp cloth and cover tightly with plastic wrap for up to 24 hours.

CRUNCHY CHICKEN SALAD

Crunchy Chicken Salad image

Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!

Provided by Betty Crocker Kitchens

Categories Entree

Time 22m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix

Steps:

Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg

COOL & CRUNCHY CHICKEN SALAD

Cool & Crunchy Chicken Salad image

When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. -Sarah Smiley, Bangor, Maine

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup thinly sliced celery
1 cup pecan halves, toasted
Lettuce leaves

Steps:

In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

Nutrition Facts : Calories 340 calories, Fat 24g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 311mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

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