Lemon Chicken Salad Sandwiches



A chicken salad mixture (with eggs, onion, celery, Dijon mustard &

seasoned salt) is spread on sourdough bread & topped with Muenster cheese.



Ingredients:



* 4 skinless chicken breast halves

* 2 stalks celery

* 1 medium white onion

* 1 large lemon (zest and juice)

* 2 hard cooked eggs

* 1 tsp paprika

* 1 tsp seasoned salt

* 2 1/2 Tbsp mayonnaise

* 1 Tbsp djion mustard

* 8 slices sourdough bread

Muenster cheese slices



Method



In a large pot, combine chicken breasts, one half of the onion

(coarsely chopped), and one of the celery stalks (cut in thirds).

Simmer about 25 minutes, until chicken is cooked through. Cool, remove

from bone and chop chicken into small pieces. Place in a large bowl.

Chop the remaining onion half and celery stalk, along the eggs, into

small pieces and stir in with chicken. Add mayo, mustard, paprika,

seasoned salt, and the zest and juice of the lemon; mix until just

combined. Spread chicken salad mixture between slices of sourdough

bread and add cheese.



Notes: For an even tastier sandwich, place on a grill pan, heated to

medium, and press with frying pan. Flip after 2 to 3 minutes and press

again, cooking until golden brown and cheese is melted. Serve warm.

Number of servings: 4

Cheesy Chicken Pizzaiola Sandwich



Shredded, cooked chicken breast is heated with tomato sauce, wine,

onion & herbs, then spooned into hoagie buns along with provolone

cheese & spinach.



Ingredients:



* 1 1/4 lb boneless, skinless chicken breast, cooked and shredded

* 3 Tablespoons olive oil

* 1 cup finely chopped yellow onion

* 2 garlic cloves, minced

* 1 1/2 cups tomato sauce

* 1/2 cup dry red wine

* 1/2 teaspoon salt

* 1 1/2 teaspoons dried oregano

* 1/2 teaspoon dried basil

* 1/4 teaspoon garlic powder

* 1/8 teaspoon crushed red pepper flakes

* 4 hoagie rolls, split & toasted

* 8 slices provolone cheese

16 fresh spinach leaves



Method



In a large saucepan, saute the onion and garlic in oil until soft but

not browned. Add tomato sauce, wine, oregano and basil. Season with

salt and red pepper flakes, adding more to taste, if you wish. Lower

heat and simmer mixture for 30 minutes. Add garlic powder and

shredded, cooked chicken to the tomato sauce; simmer together for 15

to 60 minutes, as desired (cover mixture if it begins to become too

thick). Assemble sandwiches: spoon the chicken mixture on 4 toasted

hoagie roll bottoms and place 2 provolone cheese slices on the top

portion of each sandwich. Place open-faced sandwiches on a cookie

sheet in a 350 degree oven until cheese melts (or broil if you like

browned cheese). Place 4 spinach leaves on each sandwich, put

together, and serve hot.



Notes: Prepare the chicken mixture a day ahead and put the sandwiches

together quickly the next day for a quick supper. The spinach adds a

little crunch and extra nutrients.

Number of servings: 4

Honey Mustard Chicken Wraps



Serve these yummy chicken sandwiches with coleslaw for an easy

lunchtime treat.



Ingredients:



* 1 lb. skinless, boneless chicken breasts, cut into bite-size strips

* 1/2 cup bottled honey dijon salad dressing

* 4 slices Swiss cheese

* 4 large flour tortillas

* 1/2 cup chopped red onion

* 1 cup shredded lettuce

* 2 tomatoes, sliced

* 10 slices turkey bacon, crisp-cooked, drained, and crumbled

Bottled honey dijon salad dressing



Method



Marinate chicken slices in the 1/2 cup salad dressing for 30 minutes.

Drain chicken, discarding marinade. Cook and stir chicken in a hot

skillet for 3 to 4 minutes or until done. To assemble wraps, place 1

slice of cheese on each tortilla. Divide cooked chicken among the

tortillas. Divide the onion, lettuce, tomato, and crumbled bacon among

each wrap. Drizzle each wrap with additional salad dressing. Roll

tortillas up tightly; cut in half crosswise.



Notes:

Number of servings: 4

Chicken Cheesesteaks



Chicken chunks with melted cheese make up these easy cheesesteaks.

Spoon them into pitas for take-along sandwiches everyone can enjoy.





Ingredients:



* 4 small boneless, skinless, chicken breasts

* 1/2 medium onion

* 6 slices Lite American Cheese

* Salt to taste

* Spray olive oil

4 wheat pitas



Method



1. Spray a pan with a good coating of olive oil and cook the onions

until slightly brown. 2. Cut chicken into chunks and add to pan with

onions. 3. Add salt to taste and cook until done. 4. Add the cheese

slices over the pan ingredients until melted. 5. Scoop 4 equal

servings from pan into pitas.



Notes: In Philadelphia, cheesesteaks are a way of life! This version

lets you have some fun without going overboard. Add hot peppers if you

want an extra treat!

Number of servings: 4

Wrap and Roll Chicken



A chicken salad mixture, with celery, onion & almonds, moistened with

Italian dressing is rolled up in a multigrain wrap.



Ingredients:



* 2 cups diced cooked chicken

* 1/2 cup celery, diced

* 1/3 cup toasted almonds, chopped

* 1/2 small red onion, diced

* 1 tsp fresh lemon juice

* 1/4 tsp freshly ground black pepper

* 1/2 tsp dried oregano

* 1/4 cup Italian dressing

* 4 large (10- or 11-inch) multigrain tortilla "wraps"



Method



In large bowl combine chicken, celery, almonds and onion. In another

bowl blend lemon juice, black pepper, oregano and Italian dressing.

Pour lemon juice dressing blend into chicken salad mixture and stir

thoroughly. Warm the wraps slightly. Divide mixture into four

portions. Spoon one portion of mixture along an edge of each wrap and

roll up. Slice diagonally in half and serve.



Notes:

Number of servings: 4

Chicken Salad Wraps

4 flour tortillas (10 inch) -- warmed
2 cups deli chicken salad OR
seafood salad
8 slices tomato -- halved
8 slices American cheese--
cut into strips
8 lettuce leaves

1. Spread warm tortilla with 1/2 cup chicken salad; layer with 1/4
tomato, 1/4 cheese and 2 lettuce leaves.

2. Fold two opposite edges of tortilla toward center over filling.

Roll up open end of tortilla toward opposite edge. Repeat with
remaining tortillas. Makes 4 sandwiches.

Easy Chicken Caesar Wraps

romaine lettuce
parmesan cheese
chicken
Caesar salad dressing
large tortillas or wraps or pita bread

Combine all in the bread.
Use plenty of Caesar dressing as the bread mutes the taste some.

Whole Wheat Chicken Salad Sandwiches
from Campbell's Kitchen

Prep Time: 10 min.

Ingredients:

2 cans (4.5 oz. each) Swanson® Premium Chunk Chicken Breast in Water,
drained
1/4 cup chopped celery
1 tbsp. finely chopped onion
2 tbsp. nonfat mayonnaise
2 tbsp. nonfat plain yogurt
1/8 tsp. ground black pepper
8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
4 tomato slices
4 lettuce leaves

Directions:
MIX chicken, celery, onion, mayonnaise, yogurt and pepper.

DIVIDE chicken mixture among 4 bread slices. Top with tomato, lettuce
and remaining bread slices.

Serves 4.

Kitchen Clip:To round out this tasty sandwich, serve it with a delicious
bowl of Campbell's® Tomato soup and some seasonal fresh fruit for
dessert.

Chicken Salad Sandwiches



Place in a Dutch oven:

1 (3 lb.) chicken

Salt and pepper

1 onion, quartered

2 celery stalks

Water to cover



Place the chicken along with the salt, pepper, onion, and celery stalks in a

large stock pot.

Cover with water and bring to a boil. Lower the heat and simmer until the

chicken

is cooked through, about 1 hour.



Remove chicken from pot, cool, and remove skin and bones and discard. Reserve

the

liquid. Dice the chicken and place in a large salad bowl.



~~~Salad~~~

Add to chopped chicken:

1 cup chopped celery

4 hard-boiled eggs, peeled and chopped

2 tsp. seasoning salt (Lawry's or McCormick)

1/2 cup mayonnaise

1 tsp. lemon-pepper

1/4 tsp. ground black pepper

2 to 3 TB chicken stock



Add the chopped celery, eggs, seasoning salt, mayonnaise, lemon-pepper,

pepper, and

some reserved stock to the chopped chicken and mix well.


Spread on your favorite bread for sandwiches.

Chicken-and-Bean Slaw Wraps

Grilling chicken breasts for supper? Throw three or four extra on the

grill, chop, and freeze to use when you are ready to make these

sandwiches instead of using packaged cooked chicken.



Ingredients



2 (6-ounce) packages fully cooked chicken strips, chopped

1 1/2 cups coleslaw mix with carrots

1 (15-ounce) can chili powder-seasoned pinto beans, drained

1/3 cup Ranch dressing

1/2 cup chopped green onions

8 (8-inch) flour tortillas

1 cup (4 ounces) shredded Cheddar cheese

1/4 cup barbecue sauce

Preparation

Combine first 5 ingredients, and set aside.



Place tortillas on baking sheets, and sprinkle each evenly with

Cheddar cheese.



Bake at 350° for 3 to 5 minutes or until cheese is melted.



Top evenly with chicken mixture. Drizzle evenly with barbecue sauce.

Roll up, jellyroll fashion, and wrap in parchment paper, twisting ends

of paper and tying with raffia to seal. Cut in half. Serve immediately.



Note: For testing purposes only, we used Ranch Style Beans for chili

powder-seasoned pinto beans.



Yield



Makes 8 servings

Mary Kay, New Llano, Louisiana , Southern Living, JULY 2004