Best Almond Chicken Salad For Dips Sandwiches Recipes

ALMOND-CRUSTED CURRY CHICKEN SALAD TEA SANDWICHES

Steps:

• Preheat oven to 350 degrees. Spread almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
• In a medium saucepan, combine chicken, salt, onion, peppercorns, and the water. Bring to a boil over medium-high heat; reduce heat, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate to cool; reserve stock for another use.
• When chicken is cool enough to handle, shred the meat and chop into small pieces. Return to plate; cover, and place in refrigerator until ready to use.
• In a small bowl, combine mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir remaining mayonnaise into chicken. Thinly spread butter on two slices of bread; cover one slice with a thin layer of chicken salad, and top with other bread slice. Set aside. Repeat with remaining ingredients.
• Stack several sandwiches; use a serrated knife to trim crusts and cut into two rectangles. Arrange sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on short ends, and gently pat on almonds. Serve immediately. (Do not cover with damp paper towels or the almonds will become soft.)

ALMOND CHICKEN SALAD

Steps:

• 1. Combine lemon juice, mayonnaise, and salt until well blended.
• 2. Toss with chicken, celery and almonds.
• 3. Serve on bread or crisp lettuce.

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
• In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH

Steps:

• Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
• Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

ALMOND CHICKEN SALAD FOR DIPS & SANDWICHES

Steps:

• In large bowl, stir together chicken, celery raisins and almonds.
• Add remaining ingredients.
• Mix well and chill in the refrigerator 2 hours before serving.
• Serve on croissant rolls or toasted pita bread.
• Use a food processor for a creamier texture.
• Enjoy!
• TIME SAVER: While cooking chicken, prepare the rest of the ingredients. When chicken is done, cool on stove-top and serve. Okay if slightly warm. Also clean up cooking area if you are waiting for chicken to cool.

ALMOND CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, grapes, celery, onions and eggs.
• In another bowl, combine the next nine ingredients; stir until smooth.
• Pour over the chicken mixture and toss gently.
• Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving.
• Garnish with kiwi if desired.
• **Cooking time does not include cooking the chicken or boiling the eggs.

ALMOND CHICKEN SALAD SANDWICH

Steps:

• Combine the chicken, grapes, celery, mayo, almonds and pepper together and mix well.
• Divide among 4 slices bread.
• Top each with lettuce and another slice of bread.

STRAWBERRY, ORANGE & ALMOND CHICKEN SALAD

Steps:

• Toss romaine in large bowl with chicken, orange, strawberries, and onion.
• Sprinkle with toasted almonds and drizzle with poppyseed dressing.
• Variation: For a beautiful presentation, layer the ingredients in a clear glass bowl.

EASY ALMOND CHICKEN SALAD

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, chicken, eggs, celery and almonds. In a small bowl, combine the remaining ingredients; stir in reserved pineapple juice. Pour over chicken mixture; mix well. Refrigerate until serving.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.
• In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
• Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.
• Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.