|
easy chicken salad sandwich
at recipeseasy.com
 |
DIJON CHICKEN SALAD SANDWICH
|
 |
Yield: 4 Servings
4 Chicken breast halves,
-skinned and boned
2 tb Butter
1 cn VEG-ALL Mixed Vegetables
-(16 oz)
1 cn Chicken broth (12 oz)
1/2 c Light cream
1/4 c Flour
1 tb Dijon mustard
1 1/2 c Cooked noodles
1/8 ts White pepper
1. Melt butter in skillet; cook chicken about 20 minutes, or until
tender. Remove from pan.
2. Drain VEG-ALL and add liquid to pan juices with chicken broth.
3. Combine light cream and flour; add to liquid in pan. Cook and stir
until thickened; stir in mustard.
4. Heat vegetables and cooked noodles in a little of the sauce.
5. Heat chicken in remaining sauce and serve over vegetable mixture.
|
|
Dijon Chicken Salad Sandwich
|
|
Yield: 4 servings
8 Chicken legs 2 ts Worcestershire sauce
1/4 ts Liquid red pepper 1/8 ts Pepper
2 ts Prepared mustard 3 tb Catsup
1/8 ts Garlic salt 1/2 ts Parsley flakes
Yield: 4
Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire,
red pepper, garlic salt, parsley flakes and pepper in small bowl.
Spread on chicken legs. Grill about 35 minutes, turning frequently
until tender.
150 calaries each.
|
|
Easy Chicken Taco Salad
|
|
Yield: 26 servings
---CRUST------
1 pk Chocolate cake mix 1 Egg
1/2 c Butter or margarine -- 1/2 c Pecans -- chopped
-softened
--FILLING-----
8 oz Cream cheese -- softened 1 ts Vanilla
14 oz Sweetened condensed milk 1 Egg
Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine cake
mix, margarine and egg; mix at low speed until combined. Stir in
pecans. Reserve 1 cup for topping; set aside. Press remaining
mixture evenly in bottom of greased pan. Beat cream cheese in medium
bowl until fluffy. Add remaining filling ingredients and beat at
medium speed until smooth. Pour over crust; sprinkle with reserved
topping. Bake at 350 for 35 to 40 minutes. Cool completely. Cut
into bars. Store in refrigerator.
|
|
Easy Chicken Taco Salad
|
|
Yield: 26 servings
---CRUST------
1 pk Chocolate cake mix 1 Egg
1/2 c Butter or margarine -- 1/2 c Pecans -- chopped
-softened
--FILLING-----
8 oz Cream cheese -- softened 1 ts Vanilla
14 oz Sweetened condensed milk 1 Egg
Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine cake
mix, margarine and egg; mix at low speed until combined. Stir in
pecans. Reserve 1 cup for topping; set aside. Press remaining
mixture evenly in bottom of greased pan. Beat cream cheese in medium
bowl until fluffy. Add remaining filling ingredients and beat at
medium speed until smooth. Pour over crust; sprinkle with reserved
topping. Bake at 350 for 35 to 40 minutes. Cool completely. Cut
into bars. Store in refrigerator.
|
|
Chicken Salad Sandwich
|
|
Yield: 6 Servings
---Cream Puffs---
1/2 c Water
1/4 c Butter or margarine
1 ds Salt
1/2 c All-purpose flour
2 Eggs; at room temp
---Filling---
2 c Diced cooked chicken
3/4 c Chopped celery
2 1/4 oz Can sliced ripe olives;
-drained
1/3 c Mayonnaise or salad
-dressing, or light
-varieties
1 tb Lemon juice
1 ts Grated onion
1/4 ts Worcestershire sauce
1/8 ts Pepper
Salt; to taste
In a medium saucepan, bring water, butter and salt to boil. Ad flour all at
once; beat with a spoon until mixture forms a smooth ball and does not
stick to pan. Remove from heat. Add eggs, one at a time, beating well after
each addition. Continue to beat until dough is well blended and loses its
shine. Drop by rounded tablespoonfuls onto a greased baking sheet, making
six mounds 3 inches apart. Bake at 400 F. for 30-35 minutes or until golden
brown and dry and firm to the touch. Cool on a wire rack. When completely
cool, cut in half and gently remove any moist dough; set aside. For
filling, combine chicken, celery and olives in a large bowl. In a small
bowl, combine remaining ingredients; stir into chicken mixture. Fill puffs
just before serving. Yield: 6 servings. Submitted by Marlys Benning,
Wellsburg, Iowa MC formatting by bobbi744@sojourn.com
|
|
Dijon Chicken Salad Sandwich
|
|
Yield: 6 Servings
1 c HELLMANN'S Real or Light
-mayonnaise or Low Fat
-Mayonnaise Dressing
1/4 c Sliced green onions
1 tb Dijon mustard
1 c Teaspoon dried dill
1/2 ts Salt
3 ds Pepper
2 c Cubed; cooked chicken
6 Croissants; split
Lettuce and tomato slices
In a small bowl combine mayonnaise, green onions, mustard, dill, salt and
pepper. Stir in chicken. Fill croissants with lettuce, tomato and chicken
salad.
Makes 6 sandwiches.
Hellmann's Mayonnaise
|
|
Easy Chicken and Pasta Salad
|
|
Yield: 4 Servings
1 lb Chicken breasts; boneless &
-skinless, cut into nuggets
1 tb Oil; Vegetable
1 cn Cambell's condensed Cream of
-Mushroom soup; (10 3/4 OZ.)
2 1/4 c WATER
1/2 ts Basil leaves; dried &
-crushed
2 c Frozen Vegetables
-combination (broccoli;
-cauliflower and carrots)
2 c Pasta; corkscrew, uncooked
Cheese; Parmesan, Grated
1. In skillet brown chicken in hot oil. Set aside. Add soup, water, basil
and vegetables. Heat to a boil.
2. Add uncooked Pasta. Cook over medium heat 10 min., stirring often. The
pasta cooks right in the soup!
3. Add browned chicken. Cook 5 min. or until pasta is done, stirring often.
Sprinkle with cheese.
|
|
90's Style Chicken Salad
|
|
Yield: 1 servings
Salmon
--MARINADE-----
1/2 c Soy sauce
2 tb Brown sugar
1/2 ts Fresh ginger; (optional if
-you don't like ginger)
1/4 ts Pepper
1 ts Liquid smoke
Cut salmon in 1/4" thick strips. I did this while it was still partly
frozen so the thickness would remain consistent.
Mix the marinade.
Boil all ingredients, let cool. Marinate salmon for 15 minutes to one
hour. Shorter time gives more fish taste, longer time brings out
marinade. I like 45 mins. to an hour. Lay strips on racks (either
oven or Little Chief smoker). Dry in 150 degree oven for 5-6 hours or
until dry and leathery to the touch. Store in air tight jars. I am
using my Little chief without wood chips with the lid cracked about
1/4 inch. If you need to you can use 1/4 tsp dried ginger in place of
fresh.
You can also use terriyaki and worcestershire flavors for some great
variations.
|
|
Almond-Chicken Pear Salad
|
|
Yield: 1 Batch
2 3/4 c Sifted all-purpose flour
1 1/2 c Sugar
1/2 c Chilled unsalted butter; cut
-into pieces
2 1/2 ts Baking powder
1 ts Salt
1 ts Ground ginger
3 1/2 oz Imported white chocolate;
-(such as Lindt),
-cut into pieces
1 2/3 c Whole almonds; toasted
2 lg Eggs
1/4 c Apricot-flavored brandy
-plus 1 tb
2 ts Almond extract
6 oz Dried apricots; diced
Line 18 x 12 x 1-inch cookie sheet with foil. Butter and flour foil.
Combine first 6 ingredient in processor. Process until fine meal
forms. Add white chocolate and process until finely chopped. Add
toasted almonds and chop coarsely, using 6 to 8 on/off turns. Beat
eggs, brandy and extract to blend in large bowl. Add flour mixture
and apricots and stir until moist dough forms.
Drop dough by spoonfuls in three 12-inch-long strips on prepared
sheet, spacing evenly. Moisten fingertips and shape each dough strip
into 2-inch-wide log. Refrigerate until dough is firm, about 30
minutes.
Position rack in center of oven and preheat to 350 degrees F. Bake
until logs are golden, about 30 minutes. Transfer sheet to rack and
cool completely.
Reduce heat to 300 degress F. Cut logs from sides of pan if necessary.
Transfer to work surface. Using heavy sharp knife, cut each log
crosswise into 3/4-inch-wide slices. Arrange half of cookies cut side
down on cookie sheet. Bake 10 minutes. Gently turn cookies over and
bake 10 minutes longer. transfer cookies to racks. Repeat baking with
remaining cookies. Cool cookies completely.
Can be prepared 2 weeks ahead; store in airtight container at room
temperature.
|
|
Antipasta Salad Sandwich
|
|
Yield: 6 servings
1 sm Japanese eggplant; sliced
-thin
Lengthwise
2 sm Carrots; peeled, and sliced
Into thin strips with a
-vegetable peeler
1 md Roasted red pepper; peeled,
-seeded,
And cut into thin strips
1 md Roasted green bell pepper;
-peeled, seeded,
And cut into thin strips
1 md Roasted yellow bell pepper;
-peeled, seeded,
And cut into thin strips
Drizzle of olive oil
Drizzle of aged balsamic
-vinegar
Salt; to taste
Freshly-ground black pepper;
-to taste
2 Pieces Beef fillet -; (4 oz
-ea)
1/2 c Aioli
1 c Baby arugula
2 Ripe beefsteak tomatoes
1 lb Buffalo Mozzarella cheese
12 Fresh basil leaves
1 lb Prosciutto di Parma ham;
-thinly sliced
12 Fresh figs
1/2 lb Parmigiano-Reggiano cheese;
-cut into chunks
2 c Assorted Italian olives
Preheat the grill. In a mixing bowl, toss the eggplant and carrots
with olive oil. Season with salt and pepper. Grill the vegetables in
batches for about 1 minute on each side. Remove from the grill. On a
platter, arrange the grilled eggplant, carrots, and peppers on one
side. Drizzle with the olive oil and balsamic vinegar. Place each
fillet between two sheets of plastic wrap. Using a meat mallet, pound
the meat very thinly. Place the meat on the second platter. Season
with salt and pepper. Drizzle the meat with the aioli. Mound the
arugula in the center of carpaccio. Core and slice the tomatoes
1/2-inch thick. Season both sides with salt and pepper. Place half of
the tomatoes around the third platter. Slice the cheese into 1/2-inch
slices. Season both sides with salt and pepper. Place the cheese on
top of the tomatoes, around the platter. Top the cheese with the
remaining tomatoes. Place the basil leaves on top of the tomatoes.
Drizzle the entire platter with the olive oil. Arrange the slices of
prosciutto over the fourth platter. Using a sharp knife, make a
criss-cross cut through the core of each fig. Arrange the figs around
the prosciutto. Place the chunks of cheese in a small bowl. Also
place the olives in a small bowl. Serve all of the platters and bowls
with crusty bread. This recipe yields 6 to 8 servings.
|
|
