Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos: Chicken Salad Sandwich Recipes Chicken Salad Recipe Sandwich Recipe Chick Wrap with Grapes Croissant Images Melt Photos

Chicken Salad Sandwich Recipes Biography

Source(google.com.pk)

Ingredients:

2 boneless, skinless chicken breasts (about 1 pound total)
1 small yellow onion, halved and peeled
Coarse salt and ground pepper
1/4 cup chopped toasted walnuts
2 tablespoons golden raisins
1 celery stalk, finely chopped
1/2 small red onion, finely chopped
3 tablespoons mayonnaise
1/4 cup nonfat plain Greek yogurt
2 teaspoons chopped fresh tarragon leaves
Bread and lettuce leaves, for serving

Directions

In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)

Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

Ingredients:
    1 coconut
    2 red peppers
    4 punnets cress
    1 bunch spring onions
    2 ripe mangoes, peeled

    For the dressing:
    1 thumb-sized piece fresh ginger, peeled
    zest and juice of 3-4 limes
    7-8 tablespoons extra virgin olive oil
    sea salt
    freshly ground black pepper

Method:
This is a fantastic and really unusual salad that was inspired by a friend of mine called Das who runs the most terrific Indian restaurants in London, called Rasa. Although I have called it 'Keralan', it isn't really a true salad from there as you'd never find cress in Kerala! In Rasa, Das uses a lot of fresh coconut – which really is one of the most incredible flavours for making dishes like curries, or mixed into rice, breads, desserts and salads. You can now buy coconuts from most supermarkets, but if you can't find one, feel free to make this salad without it – it will still be pretty good but it won't have that special edge to it. Only make this when the mangoes are silky smooth and not at all stringy. You should be able to cut through them like butter.

First of all you need to crack open the shell of the coconut. I normally do this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart (being careful not to spill the milk everywhere!), discarding the hard outer shell. The dark skin on the outside of the coconut's flesh doesn't bother me, especially if I'm grating it. But if you want to remove it, a speed peeler works quite well.

Once you've got into your coconut, cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do this is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Trim your spring onions and finely slice them. Cut the mango flesh off the stones and finely slice it (there is a knack to doing this properly – if you look at the shape of the mango, the flat stone always lies the same way, parallel with the flattest sides, so you should be able to slice the flesh off with not too much wastage). Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.

Lime and ginger work together really well in the dressing. Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavours of your dressing. Limes can be different strengths depending on their juiciness and size.

Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread. So even though the coconut may be a pain to prepare it's well worth it...

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
    Calories 465 23%
    Carbs 19.9g 8%
    Sugar 18.9 g 21%
    Fat 38.8g 55%
    Saturates 18.5g 93%
    Protein 4.6g 10%

Ingredients:
    2 reserved grilled chicken breasts
    1/2 cup reserved grilled onions
    2 tablespoons reserved honey mustard
    1 tablespoon mayonnaise
    1 baguette
    2 ounces sliced Swiss cheese
    2 cups baby spinach

Directions:
    Thinly slice chicken breasts. Finely chop onions and combine with honey mustard and mayonnaise. Cut a baguette into 4 pieces and halve each lengthwise. Layer bottom halves with chicken, Swiss cheese, and onion mixture. Top with baby spinach and sandwich with top halves.

Ingredients:
    3 tablespoons extra-virgin olive oil
    2 tablespoons white-wine vinegar
    1 tablespoon Dijon mustard
    Coarse salt and ground pepper
    2 cans oil-packed tuna (6 ounces each), drained
    1/4 English cucumber
    1/2 small red onion
    1 8-inch round loaf country-style bread
    3 tablespoons jarred olive tapenade
    1 cup fresh basil leaves
    2 large eggs, hard-cooked and sliced

Directions:
    In a medium bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and onion; toss to combine.
    Cut bread in half horizontally; remove most of soft interior crumb. Spread tapenade on bottom half. Top with basil leaves, then egg slices; season with salt and pepper. Top with tuna, then cucumber mixture; close sandwich.
    Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.

Ingredient:

2 tablespoons light mayonnaise
1 tablespoon honey mustard
1/2 teaspoon white-wine vinegar
Ground bla
1 cooked piece (4 ounces) turkey breast
ck pepper
1 cup (1 ounce) arugula, or baby spinach
1 carrot, (4 ounces) finely grated (2/3 cup)
1 (12 inch) flavored flour tortilla, such as red pepper

Direction:

Coarsely chop the turkey and place in a medium bowl. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper.

Arrange arugula and carrot in the center of the tortilla. Spoon turkey salad down the center. Fold one end of tortilla up over a little of the filling. Fold the sides over to enclose the filling, and then roll up to close. Cut sandwich in half crosswise, wrap each half separately in waxed paper, and refrigerate overnight.