BASIC CHICKEN SALAD SANDWICH RECIPES

Name: Basic Chicken Salad
Cook time: 15 min
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows; 2 cups green or red seedless grapes, halved, plus more halved grapes, for garnishu00A0; 1/2 cup slivered almondsu00A0; 4 scallions, slicedu00A0; 3 stalks celery, slicedu00A0; 1/2 cup mayonnaiseu00A0; 1/2 cup plain Greek yogurtu00A0; 1/4 cup heavy cream; 2 tablespoons chopped fresh dill, plus more for garnishu00A0; 1 tablespoon brown sugaru00A0; Kosher salt and freshly ground black pepper; One 3- to 4-pound chicken; Olive oil, for drizzling; Kosher salt and freshly ground black pepper

BASIC CHICKEN SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Basic Chicken Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 3 hours 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
1/2 cup slivered almonds
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
One 3- to 4-pound chicken
Olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, grapes, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper. Pour the dressing over the salad ingredients and toss gently to combine. Taste and adjust the seasoning. Allow to chill for several hours or even overnight.
Before serving, garnish with halved grapes and chopped dill. Serve on a bed of lettuce or in a sandwich.
Preheat the oven to 400 degrees F.
Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

CHICKEN SALAD | RECIPES | WW USA - WEIGHT WATCHERS

Chicken salad | Recipes | WW USA - Weight Watchers image

We might have lightened up this classic sandwich filling, but we kept its traditional creamy consistency by using reduced-calorie mayonnaise and sour cream for the dressing. Finely diced chopped celery offers crunch and dill pickles give it zing. With this versatile recipe, you could also customize it by adding other vegetables like finely chopped red bell pepper or onion. Or you can opt to turn it into “wrap” by spooning into crisp romaine lettuce leaves or use it as a stuffing for celery sticks. This recipe serves six so if you have leftovers enjoy it for lunch the next day.

Provided by WEIGHTWATCHERS.COM

Categories Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

0.75 pound(s) Cooked skinless boneless chicken breast(s) cut into bite-sized pieces
0.5 cup(s) Uncooked celery finely diced
0.333 cup(s) Unsweetened dill pickle(s) or sweet gherkins, finely diced
0.25 cup(s) Reduced calorie mayonnaise
2 Tbsp Reduced-fat sour cream
2 Tbsp Fresh parsley fresh, chopped
1 tsp Dijon mustard
1 tsp Fresh lemon juice
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground

Steps:

Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.

Nutrition Facts : Calories 77 kcal

More about "basic chicken salad sandwich recipes"

CHICKEN SALAD | RECIPES | WW USA - WEIGHT WATCHERS

We might have lightened up this classic sandwich filling, but we kept its traditional creamy consistency by using reduced-calorie mayonnaise and sour cream for the dressing. Finely diced chopped celery offers crunch and dill pickles give it zing. With this versatile recipe, you could also customize it by adding other vegetables like finely chopped red bell pepper or onion. Or you can opt to turn it into “wrap” by spooning into crisp romaine lettuce leaves or use it as a stuffing for celery sticks. This recipe serves six so if you have leftovers enjoy it for lunch the next day.
From weightwatchers.com
Total Time 10 minutes
Category Lunch
Cuisine American
Calories 77 kcal per serving

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