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

Chicken Salad Sandwiches Biography

Source(google.com.pk)

Ingredients:
    Two 14 1/2-ounce cans low-sodium chicken broth
    2 cups water
    1 celery stalk with leaves, cut lengthwise into four pieces, plus 1/2 cup finely diced celery
    1 carrot, peeled and cut lengthwise into four pieces
    1 medium onion, peeled and quartered
    1 dried bay leaf
    5 whole black peppercorns
    1 whole boneless and skinless chicken breast (about 1/2 pound)
    2 tablespoons Dijon mustard
    1 cup mayonnaise
    Salt and freshly ground pepper
    1 loaf whole-wheat bread, sliced and crusts removed
    1/2 head green-leaf lettuce, leaves separated

Directions:
    Place chicken broth and the water in a medium saucepan. Add celery stalk pieces, carrot, onion, bay leaf, and peppercorns; bring mixture just to a boil. Reduce heat to a simmer, and add chicken breast. Poach until chicken is cooked through, 10 to 12 minutes. Transfer to a plate; let cool.
    Transfer chicken to the bowl of a food processor fitted with the metal blade; process until it is finely ground. Transfer to a large mixing bowl. Add mustard, 1/2 cup mayonnaise, and remaining 1/2 cup diced celery. Season with salt and pepper, and stir well to combine. Cover with plastic wrap, and refrigerate until needed.
   Make sandwiches: Spread a dab of remaining 1/2 cup mayonnaise on one side of each of the bread slices. Top half the slices with a thin layer of chicken salad and a few lettuce leaves; cover with remaining bread slices. Cut sandwiches in half. Stack several, and wrap well in plastic wrap. Refrigerate until ready to serve.

Ingredients:
    2 cups chopped or shredded cooked chicken
    1/2 cup chopped celery
    1 tablespoon chopped fresh parsley leaves
    1/2 teaspoon coarse salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon fresh lemon juice
    1/3 cup mayonnaise, or to taste
    3 teaspoons unsalted butter, softened
    12 slices whole-grain bread
    6 romaine lettuce leaves, cleaned, patted dry, and chilled

Directions:
    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.

Ingredients:
    1 clove garlic
    1 lemon
    6 saltine crackers
    2 tablespoons butter
    4 sprigs of fresh Italian parsley
    sea salt
    freshly ground black pepper
    2 heaped tablespoons all-purpose flour
    1 large free-range egg
    2 skinless higher-welfare chicken breast fillets
    olive oil

Method:
This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated

To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (240°C/475˚F/gas 9), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.

Nutritional Information Amount per serving:
    Calories 673 34%
    Carbs 31.7g 12%
    Sugar 0.8g 1%
    Fat 44.2g 63%
    Saturates 14.9g 75%
    Protein 36.4g 81%

Ingredients:

Coarse salt and freshly ground black pepper
1/3 c
6 ounces boneless, skinless chicken breast
up 2 percent Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon minced chives
2 tablespoon dried apricots
2 tablespoons chopped almonds, toasted
4 slices seeded wheat bread, toasted
4 leaves lettuce

Directions

Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.
Ingredients:
1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1 pound boneless, skinless chicken breast (2 small whole breasts)
    3/4 cup plain nonfat yogurt
    1 tablespoon Dijon mustard
    2 tablespoons snipped fresh chives
    1 tablespoon chopped fresh tarragon
    1 Granny Smith apple
    Juice of 1/2 lemon
    1 cup finely diced fennel
    1/2 cup finely diced celery
    2 cups halved red seedless grapes
    6 slices pumpernickel bread
    1 bunch watercress, tough stems removed
    Olive-oil, cooking spray

Directions:
    Combine salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken with half of the salt-pepper mixture; place in the skillet. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes, flipping halfway through. Remove from the pan; set aside.

    In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt-pepper mixture. Core apple, and cut into 1/4-inch dice. Place apple in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Divide salad among 6 slices pumpernickel bread, and sprinkle with watercress.