Chicken Sandwiches | The Daily Dish

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Chicken Sandwiches

Hawaiian Chicken Salad Sliders

1 Comment | Written on August 25, 2014 at 5:00 am , by

It’s the last Monday in August and for many of us that means back to school or back to work!  Summer vacations have come to a close and it’s time to get back into a weekday routine.

If you are looking for a new twist on a sandwich for your brown bag lunch, this is it!  Don’t just make lunch. Make Lunch Fun.

Keep reading for the recipe…

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Chutney Chicken Salad Croissant Sandwiches

No Comments | Written on July 16, 2014 at 5:00 am , by

I have always been a fan of chicken salad for its versatility.  You can always go the healthy route and make this a high protein lunch over a bed of lettuce.  Of course, there’s always the option to serve it as a sandwich, nestled inside a flaky, buttery croissant.

I’ll let you guess which route I went with today’s recipe…

Keep reading for the recipe…

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Bridal Shower Tea Sandwiches

No Comments | Written on February 21, 2014 at 5:00 am , by

To round out our week of bridal shower recipes, it is time to reveal 5 of my favorite tea sandwich recipes!  I love these tiny finger sandwiches because you can enjoy just one or two bites of each one.  It’s a flavor smorgasbord!

If you have been following along, earlier I posed decor and drink ideas as well as homemade scones with Devonshire cream and lemon curd.   You might also want to check out this bridal shower wedding dress cupcake display and these adorable mini wedding cakes.

Keep reading…

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Tune in to “The Talk” today!

4 Comments | Written on November 4, 2011 at 5:00 am , by

Exciting news!  Today I am going to be on “The Talk” demonstrating quick, easy and delicious meals from Pillsbury.  Check your local listings, set your DVR’s or tune in today!

We actually taped the segment yesterday, so today I get to watch the show from my couch!  It was so much fun working with the ladies of The Talk, especially Aisha Tyler and Sharon Osbourne, my partners in the studio kitchen.

Together we made three easy and delicious recipes using Pillsbury refrigerated dough products.  These are great ingredients to keep on hand when you need to whip up a family-friendly meal fast.  They are all 5-ingredients or less and can be prepared in under 30 minutes!  Take a look at the complete recipes below and tune into the show today!

GRANDS!  MINI PIZZA  (click here to view and print recipe) 

1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits

1 cup pizza sauce

2 cups shredded mozzarella cheese (8 oz)

½ package (3.5-oz size) sliced pepperoni

1.   Heat oven to 375°F. Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets.

2.   Top each biscuit with pizza sauce, cheese and pepperoni.

3.   Bake 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

For more information on this recipe, visit Pillsbury.com!

PULLED CHICKEN CRESCENTS  (click here to view and print recipe)

1  can (8 oz) Pillsbury refrigerated crescent dinner rolls

1  cup shredded cooked chicken

¼  cup barbecue sauce

1/3  cup shredded Cheddar cheese

1  egg, beaten

Separate dough into 8 triangles.

In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.

Bake at 375°F 12 to 15 minutes.

For more information on this recipe, visit Pillsbury.com!

GRANDWICH BREAKFAST SANDWICHES  (click here to view and print recipe) 

1  can (16.3 oz) Pillsbury Grands! refrigerated biscuits

8  slices packaged precooked bacon, cut in half crosswise

6  eggs, scrambled

8  slices (3/4 oz each) American cheese

1.  Bake biscuits as directed on can.

2.   Meanwhile, microwave bacon as directed on package.

3.   Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits.

For more information on this recipe, visit Pillsbury.com! 

 

“Grill-Off” Chicken Winner

2 Comments | Written on July 19, 2011 at 5:00 am , by

Sliders are all the rage, and we are always looking for new ways to enjoy chicken at mealtime.  No wonder these delicious, innovative and adorable grilled chicken sliders came out on top this week in our grilling contest!  Everyone say “hello” and “congratulations” to our latest winner, Jeanette Nelson!

Jeanette says, “These Island Inspired Chicken Sliders were made specifically for this contest.  The bold and vibrant exotic flavors will have your friends and family begging for this recipe.”

Keep reading to see the recipe for this winning dish!

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Chutney-Chicken Salad Sandwiches

No Comments | Written on September 16, 2010 at 5:00 am , by

This is one of those recipes where I look at the photo and just start salivating!  These Chutney-Chicken Salad Sandwiches are simply craveable.  I first made this dish a few weeks back for my Grandma’s birthday lunch.  It was perfect for the occasion because I could prepare the chicken salad the night before and then simply assemble the sandwich right before serving.  I loved it on a mini croissant, but you could also serve it in a pita, on a tortilla or just by itself!

CHUTNEY-CHICKEN SALAD SANDWICHES

Ingredients
  • 1/4 cup  sliced or slivered almonds
  • 1/4 cup  mango chutney (snip any large pieces)
  • 2 tablespoons  light mayonnaise dressing or plain low-fat yogurt
  • 1 teaspoon  curry powder
  • 2 cups  shredded or chopped deli-roasted chicken or turkey breast
  • 1 cup  seedless red grapes, halved
  • 4 pita bread, halved/ or crossants, split; or 7- to 8-inch tortillas
  • Lettuce leaves

Directions

1. In a shallow baking pan, spread almonds in single layer. Bake in a 350 degree F oven 5 to 10 minutes or until the nuts are light golden brown, stirring once or twice. Cool slightly.

2. Meanwhile, in a large bowl combine chutney, mayonnaise dressing or yogurt, and curry powder. Add chicken, grapes, and toasted nuts; toss gently to coat. Line pita bread halves, croissants, or tortillas with lettuce leaves. Spoon chicken mixture into pita halves or spead on croissants or tortillas. Roll up tortillas, if using. Makes 4 servings.

Tip: Next time you grill or broil chicken, cook a few extra pieces so you’ll have leftovers for sandwiches. You’ll need about 10 ounces cooked chicken.

Dietary Exchanges: 3 starch, 1/2 fruit, 3 very lean meat, 1 fat.

Nutrition Facts

  • Calories 431,
  • Total Fat (g) 10,
  • Saturated Fat (g) 2,
  • Cholesterol (mg) 62,
  • Sodium (mg) 437,
  • Carbohydrate (g) 55,
  • Fiber (g) 4,
  • Protein (g) 30,
  • Percent Daily Values are based on a 2,000 calorie diet

Beat The Heat! Summer Slow Cooker Supper

2 Comments | Written on July 14, 2010 at 5:00 am , by

No need to fire up the stove during the summer heat, now is a great time to use a slow cooker!  This recipe for “Slow Cooker Pulled Chicken” is an easy, budget friendly supper your family is guaranteed to love.  Serve it up with some coleslaw and a pickle spear and dinner is served!

Slow Cooker Pulled Chicken

2 pounds boneless, skinless chicken thighs, with excess fat trimmed

1 cup barbecue sauce (use your favorite, but hickory or mesquite flavors are great!)

1/2 cup chopped onion

1 teaspoon chili powder

1/2 teaspoon paprika or smoked paprika

1/2 teaspoon salt

Place all ingredients in a slow cooker and stir to coat chicken.  Cook on high heat for 3 hours, or until chicken is very tender.  Remove chicken and shred with forks.  Return to cooker and heat another 5 minutes.  Serve hot on hamburger buns.  Serves 6.  (The chicken can be made a day ahead, cooled, and refrigerated.  Reheat in a saucepan)