Crunchy Potato Chip Chicken Salad Sandwich Recipes

CHICKEN-POTATO CHIP CLUB SANDWICHES

Steps:

• Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels, then break each strip in half.
• Meanwhile, combine the mayonnaise, lemon juice, herbs and celery in a large bowl; stir in the chicken. Season with salt and pepper.
• Toast the bread and spread with mayonnaise. Divide half of the chicken salad among 4 slices of toast. Top each with some potato chips, 1 piece of bacon, 1 tomato slice, some lettuce, watercress and another slice of toast. Repeat with remaining ingredients to make 4 double-decker sandwiches. Gently press each sandwich together and cut in half. Serve with pickles and more potato chips.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

CRUNCHY POTATO CHIP-CHICKEN SALAD SANDWICH

Steps:

• Combine first 6 ingredients.
• Fill bread slices with spinach, chicken salad and potato chips to make 2 sandwiches.

POTATO CHIP POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
• Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
• In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
• Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
• While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
• Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.

CRISPY CHICKEN SANDWICHES

Steps:

• For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
• For the crispy prosciutto: Preheat the oven to 350 degrees F.
• Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
• For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
• For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
• Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

POTATO CHIP CHICKEN

Steps:

• To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

POTATO CHIP SANDWICH

Steps:

• Spread the mayo on the bread.
• Place the meat, cheese, pickle, onion if using, tomato and chips onto one slice of bread and top it off with the second slice of bread.
• Smash it down a bit and hang on! It gets a bit messy!

CRUNCHY POTATO CHIP SANDWICH

Steps:

• Spread peanut butter on both bread slices.
• Place pickle chips on one slice.
• Top with overlapping potato chips.
• Close sandwich and eat.
• *Plain Jane-spread mayonnaise on white bread and top with potato chips.
• *Banana Crunch-spread peanut butter on white bread; add sliced bananas, and top with potato chips.
• *Cheese 'n' Chips-make a grilled cheese sandwich with American cheese and potato chips on buttered white bread.
• Other ideas--barbecue chips on ham and cheese sandwich; salt and vinegar chips or tuna fish sandwich.