Best 15 Sweet Sour Chicken Salad Sandwich Recipes

SWEET AND SOUR PULLED CHICKEN SANDWICH

Steps:

• Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
• Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
• Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
• Put the slaw in a medium heatproof bowl.
• Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.

SWEET AND SOUR CHICKEN SALAD

Steps:

• In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

CHICKEN SALAD SANDWICHES

Steps:

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

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.

SWEET & SOUR CHICKEN SALAD SANDWICH

Steps:

• Melt butter in nonstick skillet over medium heat. Add sugar, peppers, pineapple, onion and garlic. Sprinkle seasoning over and stir to combine. Let this mixture cook over medium¬high heat, stirring occasionally, until sauce starts to thicken and everything is tender.
• Add chicken to skillet and stir well to combine, cook until completely heated through.
• Put leaf lettuce on two slices of the bread, divide skillet mixture evenly between the two pieces of bread. Top with more lettuce and other two slices of bread.
• Note: You can put mayonnaise or mustard on the bread but mixture is tasty without it and is very moist.

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!

SWEET AND SOUR CHICKEN WRAPS

Steps:

• Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
• Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
• In 10-inch nonstick skillet, heat oil over medium-high heat; rotate skillet until oil covers bottom. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
• Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Heat to boiling; reduce heat. Simmer uncovered about 3 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
• To assemble wraps, spread about 1/2 cup cooked rice down center of each wrap. Top with spinach, chicken mixture, edamame and bell pepper strips. Fold in sides of wraps; roll up. Secure with toothpick or wrap in plastic wrap or foil to hold together.

CHICKEN SALAD SANDWICH

Steps:

• In a medium bowl, stir together the chicken, celery, parsley, salt, pepper, and lemon juice. Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for 1 day.
• Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.

SWEET AND SOUR CHICKEN SANDWICH

Steps:

• Preheat oil in a deep-fryer.
• Lay out 2 deep-sided plates. Add buttermilk to one plate and the flour to the second. Dip each piece of chicken in the buttermilk, then lay in the flour, coating thoroughly.
• Add to deep fryer and cook, 7 minutes. Set on a paper towel to soak up excess oil.
• Add the sweet and sour sauce to a container large enough to dip each piece of chicken evenly. Dip the chicken pieces, then put one on each brioche bun. Top with provolone, lettuce and tomato.

EASY CHICKEN SALAD SANDWICH RECIPE

Steps:

• Combine all ingredients except toast in small bowl.
• Fill toast slices with chicken mixture.

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.

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 SOUR PULLED CHICKEN SANDWICHES RECIPE

Steps:

• Place the chicken breasts in the bottom of a 4-quart slow cooker. In a small bowl combine the soy sauce, sherry, rice vinegar, brown sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken. Cover the crock and cook on HIGH for up to 4 hours and on LOW for 6 hours. The chicken will be very tender and easy to shred. Remove the chicken and shred the meat. Return it to the crock and mix with the juices. Serve on rolls with barbecue sauce, if desired. Chicken mixture is also good inside a lettuce or napa cabbage wrap. To freeze: the shredded meat and any sauce can be frozen for a later date. Simply cool and store in an airtight container. Chill completely before freezing. To serve: thaw completely in the refrigerator. Reheat or serve cold. Preparation time: 5 minute(s) Cooking time: 4 hour(s) Number of servings (yield): 12

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!

10-MINUTE SWEET & SOUR CHICKEN NOODLE SALAD

Steps:

• Mix first 2 ingredients in medium bowl until blended. Add hot water to 1 Seasoning Packet (from soup package) in separate bowl; stir until seasoning mix is dissolved. Add to sauce mixture; mix well.
• Break apart Ramen Noodles into large bowl. Add coleslaw blend, chicken and nuts; mix lightly.
• Add sauce mixture; toss to coat.