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Zesty Chicken Salad Sandwiches

Zesty Chicken Salad Sandwiches


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Serve with a nice side salad

Photo courtesy of Ready Set Eat

This chicken sandwich recipe uses tomatoes, mayo and a delicious dressing before being topped with avocado.

Recipe courtesy of Ready Set Eat

Ingredients

  • 2 Pounds boneless skinless chicken breasts
  • 1/4 Cup canola oil
  • 1 Tablespoon chopped garlic
  • 1/4 Teaspoon ground black pepper
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 3/4 Cups light mayonnaise
  • PAM® Original No-Stick Cooking Spray
  • 3/4 Cups shredded Pepper Jack cheese (3/4 cup = 3 oz)
  • 1 loaf (16 oz each) French bread baguette (24 inches long)
  • 1 avocado, pitted, peeled, sliced thin

Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Recipe Summary

  • 1 tablespoon vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon peeled and grated fresh ginger
  • Coarse salt and freshly ground pepper
  • 4 ounces thinly sliced cooked chicken breast, (1 cup)
  • 1/2 red bell pepper, (ribs and seeds removed), thinly sliced lengthwise into 2-inch strips
  • 2 ounces snow peas, ends trimmed, thinly sliced lengthwise (1/2 cup)
  • 1 medium carrot, thinly sliced crosswise

In a small bowl, combine oil, lime juice, soy sauce, and ginger season with salt and pepper. Transfer to a small airtight container set aside.

Combine chicken, bell pepper, snow peas, and carrot in a separate airtight container.

Refrigerate chicken salad and dressing separately until ready to serve, up to overnight. Just before serving, toss salad with dressing.


Watch the video: Zesty Chicken Salad - Recipe (June 2022).