Chicken Salad Sandwiches

Chicken Salad Sandwiches 15 MIN Servings 4 While you certainly can use home-cooked chicken as a base for this chicken salad recipe, you can also try timesaving options like starting with cold rotisserie chicken or fast-food fried chicken leftovers. No chicken? Turkey is always a tasty substitute. By Betty Crocker Kitchens Updated June 14, 2019 Savings on 3 ingredient(s) Enter Zip to change location: Go Showing offers for: Go Ingredients 1 1/2 cups chopped cooked chicken or turkey SAVE $ 1 medium stalk celery, chopped (1/2 cup) SAVE $ 1 small onion, finely chopped (1/3 cup) SAVE $ 1/2 cup mayonnaise or salad dressing 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices bread Buy Ingredients Powered by Chicory Steps 1 In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread. Jump to Video Expert Tips Stuff chicken salad in hollowed out tomatoes or avocado halves for a fresh take on lunch. Avoiding bread? Make lettuce wraps, drizzling the salad with your favorite vinaigrette before rolling the lettuce. Fat-free mayonnaise can be used instead of mayonnaise. Substitute 1 1/2 cups chopped fully cooked ham for the chicken. Omit salt and pepper. Stir in 1 teaspoon yellow mustard. Substitute 2 cans (5 oz each) tuna in water, drained, for the chicken. Stir in 1 teaspoon lemon juice. Substitute 6 Hard-Cooked Eggs, chopped, for the chicken.

Jackfruit Carnitas

Ingredients 1 h 45 m 8 servings It looks like these ingredients aren't on sale today. 1 (19 ounce) can young green jackfruit packed in water, drained1 (12 fluid ounce) can or bottle bitter orange soda1/8 cup vinegar1/4 cup vegetable oil, divided1 lime, juiced1 onion, halved and thinly sliced1 tablespoon ground chili powder1 tablespoon grated panela (unrefined cane sugar)1 teaspoon ground black pepper1/2 teaspoon salt2 bay leaves8 corn tortillas1 cup sliced Mexican pickled carrots and jalapenos1/2 cup chopped fresh cilantro1 lime, cut into 8 wedgesAdd all ingredients to Rinse jackfruit, dry, and set aside. Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour. Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves. Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary. Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot. You might also like Crispy Pork Carnitas See how to make tender, tasty, crispy carnitas for tacos. Allrecipes Cooking School UP YOUR KITCHEN GAME Join Allrecipes Cooking School Today! Footnotes Cook's Note: If you can't find bitter orange soda, use regular orange soda or fresh orange juice, but reduce the panela by half and add a few dashes of bitters.

Creamy Chicken Rice Soup

Ingredients 1 tablespoon canola oil 1 medium carrot, chopped 1 celery rib, chopped 1/2 cup chopped onion 1/2 teaspoon minced garlic 1/3 cup uncooked long grain rice 3/4 teaspoon dried basil 1/4 teaspoon pepper 2 cans (14-1/2 ounces each) reduced-sodium chicken broth 3 tablespoons all-purpose flour 1 can (5 ounces) evaporated milk 2 cups cubed cooked chicken breast Buy Ingredients Powered by Chicory Directions In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.