Southwest 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.

SOUTHWEST CHICKEN PANINI

Steps:

• Heat panini grill sprayed with cooking spray.
• Spread tortilla with aioli.
• Layer remaining ingredients on half of the tortilla; fold tortilla in half.
• Grill 2 to 3 min. or until golden brown.

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.

SOUTHWEST CHICKEN PANINI

Steps:

• Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.
• Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.
• Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.
• Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.

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.

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.

SOUTHWEST CHICKEN PANINI

Steps:

• Heat panini grill sprayed with cooking spray.
• Spread tortilla with mayonnaise.
• Layer remaining ingredients on half of tortilla; fold tortilla in half.
• Grill 2 to 3 minutes or until golden brown.
• Variations: No Panini Grill? Use a skillet. Heat skillet on medium heat. Cook sandwich 3 minutes on each side or until cheese is melted and sandwich is golden brown on both sides, gently pressing down top of sandwich with spatula to flatten slightly as it cooks.

SOUTHWESTERN CHICKEN PANINI

Steps:

• * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
• Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
• Mix mayonnaise, chipotle puree, and sugar in a small bowl.
• Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).