chicken-salad-sandwich

Chicken Salad Sandwich

Chicken-Salad-Sandwich

Chicken Salad Sandwich

4 servings

Ingredients

  • 1 Crescent bone-in chicken breast (about 1 pound)
  • 1 whole Crescent chicken leg (thigh and drumstick, about 3/4 pound)
  • 1 tablespoon olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon Dried Cherry Mustard or Whole-Grain Dijon Mustard
  • 1/3 cup roasted, salted almonds, coarsely chopped
  • 1/4 cup dried cherries, coarsely chopped
  • 1/2 cup small-dice celery (from 1 stalk)
  • 2 tablespoons finely chopped shallot (from 1/2 of a small shallot)
  • 1 teaspoon finely chopped fresh thyme
  • 4 to 6 kaiser rolls or sandwich-sized slices of focaccia or ciabatta bread (optional)
  • Bibb, Boston, or iceberg lettuce (optional)

Directions

  1. 1. Heat the oven to 400°F and arrange a rack in the middle. Rub the chicken on both sides with the olive oil and season generously on both sides with salt and pepper. Place on a baking sheet and cook until an instant-read thermometer registers 160°F, about 45 to 50 minutes. Remove from the baking sheet to a cutting board and let rest until cool enough to handle, about 30 minutes.
  2. 2. When the chicken is ready, remove the meat from the bone, discarding the skin, cartilage, and fat. Tear the meat into bite-sized pieces and place in a large bowl. Add the mayonnaise, mustard, almonds, cherries, celery, shallot, and thyme and season with salt and pepper. Stir to evenly combine, cover with plastic wrap, and refrigerate until thoroughly chilled, about 1 hour.
  3. 3. If serving as sandwiches, divide the chicken salad among the bread/rolls and top with lettuce.

Credit: Chow.com

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chicken-salad-sandwich

Barbecued Chicken Pizza

Barbecued-Chicken-Pizza-Banner

Barbecued Chicken Pizza

00:40
00:20
00:20

4 servings

Ingredients

  • Olive oil, for baking sheet
  • All-purpose flour, for dusting
  • 1 pound(s) store-bought frozen pizza dough, thawed
  • 2 cup(s) shredded cooked Crescent chicken
  • 1/2 cup(s) store-bought barbecue sauce
  • 2 cup(s) shredded Monterey Jack cheese
  • 1 large zucchini, halved lengthwise and thinly sliced
  • 1 small onion, halved and thinly sliced
  • Coarse salt
  • Ground pepper

Directions

  1. Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.
  2. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.
  3. In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper.
  4. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

Credit: Delish.com

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chicken-salad-sandwich

Barbecued Chicken on Garlic Toast

Barbecued-Chicken-on-Garlic-Toast

4 servings

Ingredients

  • 1 Crescent whole fryer cooked, meat removed, meat shredded (about 4 cups)
  • 1 1/2 cup(s) (14 ounces) bottled barbecue sauce
  • 3 tablespoon(s) butter, room temperature
  • 1 clove(s) garlic , crushed with a garlic press
  • Coarse salt and ground pepper
  • 8 slice(s) white sandwich bread

Directions

  1. Heat broiler, with rack set 4 inches from heat. In a medium saucepan, cook chicken and barbecue sauce over medium until heated through, 6 to 8 minutes.
  2. Meanwhile, in a small bowl, combine butter and garlic; season with salt and pepper. Spread one side of each slice of bread with garlic butter. Place on a baking sheet, buttered side up. Broil until golden brown, 1 to 3 minutes, then turn over, and broil until light brown, about 1 minute longer. To serve, sandwich chicken mixture between slices of bread.

Credit: Delish.com

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chicken-salad-sandwich

Shredded Chicken Tacos

Shredded-Chicken-Tacos-Banner

00:50
00:10
00:40

4 servings

Ingredients

  • 2 (8 ounce) cans Tomato Sauce
  • 2 teaspoos White Distilled Vinegar
  • 2 teaspoons Minced Garlic
  • 3 ½ teaspoons ancho chile powder
  • 1 teaspoon Ground Cumin
  • 2 teaspoon Oregano Leaf
  • ½ teaspoon sugar
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 pounds Crescent bone-in, skin-on chicken breasts
  • Adobo with Pepper, to taste
  • 1 (10 ounce) package Corn Tortillas, warmed
  • For the Garnish:
  • ¼ cup finely chopped white onion
  • 1 lime, cut into wedges
  • 2 tablespoons coarsely chopped fresh cilantro
  • Hot Sauce

Directions

  1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  2. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
  3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

Credit: AllRecipes.com

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chicken-salad-sandwich

Chicken Tetrazzini

Chicken-Tetrazzini

01:10
00:30
00:40

4 servings

Ingredients

  • Coarse salt
  • Ground pepper
  • 6 tablespoon(s) butter
  • 1 pound(s) white mushrooms, trimmed and sliced 1 inch thick
  • 1/2 cup(s) all-purpose flour
  • 3 cup(s) milk
  • 1 can(s) (14 1/2ounce) reduced-sodium chicken broth
  • 3/4 cup(s) chicken stock
  • 3 cup(s) grated Parmesan cheese
  • 1/2 teaspoon(s) dried thyme leaves
  • 1 pound(s) linguine, broken in half
  • 1 Crescent whole fryer cooked, meat removed, meat shredded (about 4 cups)
  • 1 package(s) (10ounce) frozen peas, thawed and drained

Directions

  1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
  2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
  3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
  4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
  5. To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
  6. To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.

Credit: Delish.com

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Crunchy Chicken Nuggets

Crunchy-Chicken-Nuggets

Crunchy Chicken Nuggets

4 servings

Ingredients

  • 1/4 cup milk
  • 1 egg
  • 1-1/2 cups crushed sour-cream-onion potato chips
  • 1/4 tsp. thyme
  • 1/2 tsp. pepper
  • 1-1/2 pounds Crescent chicken breast or thigh nuggets (40-48 pieces)
  • 2 tbsp. butter or margarine, melted

Directions

  1. In a small bowl, place the milk and egg and beat lightly. On a piece of wax paper, place potato chip crumbs, thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray. Dip each nugget of chicken in egg-milk mixture; then roll in seasoned crumbs and arrange in a single layer on foil-lined baking pan.
  2. Repeat until all nuggets are arranged in the pan. Let sit 15 minutes. Drizzle melted butter or margarine over the nuggets and place in a 425 degree oven. Bake for 30 minutes, or until the coating is crunchy and the chicken is cooked through. Makes 8 to 10 servings.

Credit: Spoonful

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chicken-salad-sandwich

Chicken Ravioli Soup

Chicken-Ravioli-Soup-Banner

00:30
00:05
00:25

High cal Calories 397kcal

High fat Total Fat 20g

High sat-fat Saturated Fat 10g

chol Cholesterol 58mg

High sodium Sodium 1511mg

carbs Total Carbohydrate 21g

Serving size 619g Calories from fat 181kcal Fiber 1g Protein 32g Sugar 9g
4 servings

Ingredients

  • 8 cups chicken stock or broth
  • 2 cups refrigerated mini cheese-stuffed ravioli
  • 1 cup cooked Crescent chicken – diced
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • salt and pepper to taste

Directions

  1. Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.
  2. Simmer until vegetables are soft – about 20 minutes.
  3. Add ravioli and cook according to package directions — usually about a 5 minute simmer.
  4. Stir in cooked chicken, salt and pepper as desired and serve.

Credit: Spoonful.com

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chicken-salad-sandwich

Easy Chicken Noodle Soup

Easy-Chicken-Noodle-Soup

00:40
00:10
00:30

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 medium onion, diced
  • 1 cup mushrooms, sliced
  • 2 quarts chicken broth, low sodium
  • 3 cups egg noodles, uncooked
  • 3 cups Crescent chicken meat, cooked and chopped into bite-size bits
  • handful parsley, chopped
  • pinch salt and pepper

Directions

  1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
  2. Add broth, turn heat to high and bring to a boil.
  3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
  4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.

Credit: Spoonful.com

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Oven Roasted Teriyaki Chicken

Oven-Roasted-Teriyaki-Chicken

Oven Roasted Teriyaki Chicken

01:30
00:30
01:00

4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sweetener (agave sugar or honey)
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 12 Crescent skinless chicken thighs

Directions

  1. In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9×13 inch baking dish.
  4. Brush chicken with the sauce. Turn pieces over, and brush again.
  5. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Credit: AllRecipes.com

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chicken-salad-sandwich

Cheese Cracker Crusted Chicken Tenders

Cheese-Cracker-Crusted-Chicken-Tenders

Cheese Cracker Crusted Chicken Tenders

00:40
00:20
00:20

2 servings

Ingredients

  • 1 cup of cheese crackers
  • 1/4 cup grated Parmesan cheese
  • 1 clove of garlic, chopped
  • 1 egg
  • 2 tablespoons melted butter
  • 1 1/4 pounds of Crescent chicken tenders (about 6-7)

Directions

  1. 1. Preheat the oven to 450 degrees.
  2. 2. Place crackers, parmesan cheese and garlic in the bowl of a food processor fitted with a steel blade attachment. Pulse until crackers are finely ground. Pour into a large plate.
  3. 3. Beat the egg and place in a large zip-top bag. Add the chicken tenders, seal tightly and shake to coat. Dredge the chicken pieces through the cracker crumbs, coating thoroughly. Shake off any excess and place tenders on a cooking sheet that has been coated with cooking spray.
  4. 4. Drizzle the melted butter over the tenders and bake for 15-18 minutes, turning once halfway through cooking. Serve immediately with barbecue sauce or ranch dressing.

Credit: Spoonful.com

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chicken-salad-sandwich