Sweet And Savory Chicken Salad Sandwiches Recipes

SWEET & SAVORY CHICKEN SALAD SANDWICHES

Steps:

• Combine chicken, celery, onion, apple, and nuts in a mixing bowl, place in the refrigerator while preparing the dressing.
• Blend mayo, sour cream, dijon mustard, lemon juice, salt, white pepper, and sugar until creamy.
• Add dressing to salad mixture, stir until salad is evenly coated and refrigerate while preparing bacon. If your bacon is precooked, let chicken salad chill for 15 to 20 minutes.
• Prepare bacon so that is crispy, but not charred. Drain well.
• Toast bread lightly, preferably on a griddle with a small bit of butter.
• Place a small bed of lettuce on one half of sandwich and heap chicken salad on top.
• Lightly press the heap to slightly flatten and lay 2 or 3 strips of bacon on top. Serve open-faced.

SWEET AND SAVORY CHICKEN SALAD SANDWICHES

Steps:

• Preheat oven to 375 degrees. Bake chicken on sheet pan for 20-25 minutes, until chicken is no longer pink in the center. When chicken is cooked, let cool at room temperature for 30 minutes, or refrigerate for 15 minutes.
• Shred cooked and cooled chicken into a large bowl. Add Kraft Miracle Whip, cashews, raisins, cinnamon, curry powder, and salt and pepper to chicken. Stir to combine all ingredients and set bowl aside.
• Toast each slice of cinnamon-raisin bread. Place half of the slices on a sheet pan, and set the other half aside on a plate. Top the slices on the sheet pan with a slice of Havarti. Set oven to broil and place the cheese-topped toast on the middle rack for 1 1/2-2 minutes, or just until cheese starts to melt. Remove toast from under broiler.
• Take one cheese-topped toast slice and top with a generous spoonful of the chicken salad. Place a thin slice of apple atop the chicken salad and top that with the one of the plain slices of cinnamon-raisin toast. Enjoy with coleslaw, potato salad, or chips!