Southwestern Chicken Salad Sandwiches Recipes

CLASSIC CHICKEN SALAD SANDWICHES

Steps:

• To bake boneless chicken breasts, preheat the oven to 350 F. Line a baking pan with foil.
• Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.
• Bake until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 30 minutes. Let cool and chop.
• To poach boneless chicken breasts, place chicken in a single layer in a deep skillet or sauté pan.
• If desired, add some herbs and chopped aromatic vegetables, such as onions, garlic, or carrots. Cover the chicken with water (about 1/2 to 1 inch above the chicken breasts) and bring to a boil over high heat.
• Reduce the heat to a simmer, cover the pan, and continue cooking for 8 to 15 minutes, depending on the size of the chicken pieces.
• Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.
• Once you've cooked the chicken, gather all of the ingredients.
• In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.
• Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.
• Add more mayonnaise to moisten, if desired.
• Serve on bread with lettuce and enjoy.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
• In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
• Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

SOUTHWESTERN CHICKEN SALAD

Steps:

• Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350° for 4-5 minutes or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside. , Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. , In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad.

SOUTHWEST CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired., Salads: Top salad greens with chicken salad; sprinkle with almonds., Pitas: Line pita halves with lettuce leaves; fill with chicken salad., Wraps: Place chicken salad off-center on tortillas; top with avocado. Roll up.

SOUTHWESTERN CHICKEN SALAD SANDWICHES

Steps:

• Combine ingedients in a bowl. Spread on.
• bread slices to form a sandwich.

KAT'S SOUTHWEST CHICKEN SALAD

Steps:

• 1. Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.)
• 2. Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
• 3. Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.

BOLD SOUTHWESTERN CHICKEN SALAD SANDWICHES

Steps:

• 1. Dice celery, onion, and cilantro.
• 2. Blend all ingredients, except cabbage.
• 3. Let sit over night to let the flavors meld together.
• 4. Spread on lightly toasted bread, garnish with cabbage for crunch.

SOUTHWEST CHICKEN SALAD

Steps:

• In a small bowl, combine Greek yogurt, taco seasoning, garlic powder, onion powder and cumin together.
• In a separate bowl, combine chicken, tomatoes, pepper, onions, corn, and black beans.
• Add salt and pepper, to taste.
• Add wet mixture and mix until well combined.
• Refrigerate for at least an hour and serve cold.
• Serve with tortilla chips.

SOUTHWEST CHICKEN SANDWICH

Steps:

• Cut the jalapeno in half.
• Rub the cut part over the chicken breast.
• Grill the chicken until done.
• Melt your favorite cheese over the chicken (I prefer American).
• In a sauté pan, melt butter.
• Add garlic minced and then add clean bean sprouts. Sauté until soft.
• To build a sandwich: I like my wheat buns toasted.
• Spread guacamole on the top part of the bun and then spread ranch dressing on the bottom.
• Add your grilled chicken breast and top with bean sprouts and sliced tomatoes.
• To make this a little lower in calories, use fat free cooking spray instead of butter and fat free ranch dressing.
• Great with Sweet Potato Fries, Recipe #78468.