The Best Chicken Salad Sandwich
Thinking about what to have for lunch time, or a mid day snack? Give The Best Chicken Salad Sandwich recipe a try. When it comes to chicken breast recipes and chicken leftovers, one of the best things to do is to make a nice chicken salad sandwich. You can implement easy sandwich recipes to create delicious lunches or picnics. Chicken breast is a good, lean meat that is full of protein with less fat than other parts of the chicken. A good habit to get into is to buy organic, free range chicken from a good source, and then you can freeze the chicken and have it whenever you need to use it in a recipe. Simply thaw it out and it's ready to be cooked. You can cook up a few chicken breasts at the beginning of the week to prepare for lunches coming up. Try this chicken salad sandwich salad and other good sandwiches from Grandma's recipe collection.***
This is a large recipe and makes 10 sandwiches. Good for a large group.
Cooking the Chicken
3 cups pineapple juice
1/3 cup soy sauce
3 pounds boneless skinless chicken breasts
2 cups water
1/2 cup green bell pepper, diced
1/2 cup orange bell pepper
1/2 cup red onion, diced
1/2 cup celery, diced
1-1/2 cups mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon seasoned salt
20 slices toasted wholewheat bread
NOTE - If you are using leftover chicken, you can begin with the 'assembly' procedure.
This recipe is from scratch, so you need to cook the chicken first. Plan a day ahead as you need to let the chicken marinate overnight.
In a small bowl, mix together the pineapple juice and soy sauce.
Pour 1-1/2 cups of the liquid into a large resealable plastic bag and place the chicken breasts into the bag.
Seal bag and turn the bag over a few times to coat the chicken. Place into the refrigerate overnight.
Cover the bowl of remaining marinade with plastic wrap and refrigerate.
Drain and discard the marinade from chicken.
In a large saucepan combine the water and reserved marinade and add in the chicken breasts.
Bring to a boil then reduce the heat.
Cover the pot with a lid and simmer for 10-15 minutes or until the chicken is cooked right through and no pink remains.
Drain the liquid from the chicken and let the chicken cool slightly so you can handle it then shred the chicken. Place the chicken into the refrigerator to cool.
Chop all the vegetables into small pieces.
Use a large bowl mixing bowl and combine the chicken, green and orange pepper, onion and celery.
Combine the mayonnaise and seasonings in a small bowl then spoon the dressing over the chicken mixture.
Gently stir to coat.
Refrigerate the chicken sandwich makings until you are ready to assemble the sandwiches.
Use the same day that you add the mayonnaise mixture to the chicken.
Toast and lightly butter 20 slices of bread.
Evenly distribute the chicken salad onto 10 slices and cap with the remaining 10 slices.
Cut into halves and serve.
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Nutrition Facts for: The Best Chicken Salad Sandwich From Grandmother's Kitchen
Ingredients: Pineapple juice, soy sauce, chicken breasts, green and orange bell pepper, red onion, celery, mayonnaise, garlic salt, pepper, Italian seasoning, basil, salt, whole wheat bread.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 10 servings
* Per Serving:Calories 539, Calories from Fat 180, Total Fat 20.0g 31%, Saturated Fat 4.4g 22%, Cholesterol 127mg 42%, Sodium 1073mg 45%, Potassium 625mg 18%, Carbohydrates 40.3g 13%, Dietary Fiber 4.4g 18%, Sugars 12.9g, Protein 47.8g, Vitamin A 7%, Vitamin C 26%, Calcium 10%, Iron 19%
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