Best 11 Roast Chicken Salad Sandwiches Recipes

EASY CHICKEN SALAD SANDWICH

Steps:

• Drain chicken very well and empty into mixing bowl.
• Add remaining ingredients and mix well with a fork shredding chicken as you do so.
• Place in fridge to chill and let flavors disperse, think 30-60 minutes. Spread on your favorite bread with some romaine lettuce and enjoy!

INA'S CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 350 degrees.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper.
• Roast for 35-40 minutes or until chicken is cooked through. Set aside to cool.
• When the chicken is cool, remove and discard the skin and bones and cut chicken into 3/4 inch pieces. Place chicken in bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.
• To assemble, spread a little mayo on half the bread slices, top with the chicken salad and amount of mixed salad greens you prefer.
• Cover with remaining slices of bread, cut in half and serve.

CRAIG CLAIBORNE'S CHICKEN SALAD SANDWICH

Steps:

• Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3 1/2 cups. Put the meat into a mixing bowl. Add the celery, onion and capers.
• Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.
• Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

BEST CHICKEN SALAD SANDWICH

Steps:

• Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

ROAST CHICKEN SALAD TEA SANDWICHES

Steps:

• In a medium bowl, combine mayonnaise, vinegar, sugar, salt, and pepper, whisking well. Add chicken, capers, celery, and parsley, stirring well. Cover, and refrigerate until well chilled, 6 to 8 hours.
• Using a 2-inch hexagonal cutter, cut 32 shapes from frozen bread, discarding scraps. Cover with damp paper towels, or store in a resealable plastic bag to thaw and prevent drying out.
• Divide lettuce among 16 bread shapes, and spread a layer of chicken salad on top of lettuce. Top with remaining 16 bread shapes. Cover with damp paper towels, and let bread thaw completely (approximately 30 minutes) before serving.
• Garnish each tea sandwich with additional capers and a parsley leaf, if desired.

CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.
• When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.
• To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

CHICKEN SALAD SANDWICHES

Steps:

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

CHICKEN SALAD SANDWICH RECIPE BY TASTY

Steps:

• In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper.
• Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies.
• Enjoy!

CHICKEN SALAD TEA SANDWICHES

Steps:

• Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
• Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

CHICKEN SALAD SANDWICHES

Steps:

• In a medium mixing bowl, place the chicken, grapes, nuts, celery, onion, relish, salt, and pepper. Stir until well combined. Add the mayonnaise and stir until the chicken is well coated.
• Arrange a few slices of bread in a neat stack and use a serrated knife to slice off the crusts. Repeat until all of the bread slices are trimmed.
• Place about a 1/2 cup chicken salad on half of the slices. Place the remaining slices on top. Slice each sandwich into 4 squares or triangles. Arrange on a platter and serve.
• from aunt elsa's kitchen
• Aunt Elsa would make these ahead of time for a party and refrigerate them for a few hours or freeze them for up to a week and remove them from the freezer the morning of the event. Her secret was to spread a thin coat of butter on the bread, which prevents the sandwiches from getting soggy without changing any flavor.
• To make ahead, spread a light coat of butter on one side of each slice of bread. After slicing as directed above, cover the sandwiches with wax paper, and then cover with a damp towel. Refrigerate until needed.
• For longer storage, cover the platter of sandwiches with plastic wrap and freeze. Uncover the sandwiches and let stand at room temperature for a few hours before serving.

TOASTED CHICKEN SALAD SANDWICHES

Steps:

• Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper., Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches, over medium heat until golden brown. To assemble sandwiches, place 10 slices bread toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.