Thursday, September 19, 2019
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)
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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
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Steps
1
In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
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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
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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.
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Crispy Pork Carnitas
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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
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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.
Thursday, March 22, 2018
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