1 Tbsp. extra virgin olive oil plus 1 tsp olive oil
2 to 3 Tbsp. fresh cilantro, chopped
1 green onion, finely chopped
1 1/2 tsp. lime zest
Juice of 1 lime
1 tsp. hot sauce
Two skinless, boneless chicken breast halves, cut in to thin strips*
Pepper jack cheese, shredded, amount to taste
1 large avocado
1/4 small red onion, finely chopped
1 plum tomato, seeded and finely chopped
1 small jalapeno, seeded and finely chopped
2 tsp minced garlic
Juice of 1/2 lemon
Salt to taste
4 slices sourdough bread, lightly toasted
Butter lettuce leaves
*it's easier to slice thinly if you freeze for about 20 minutes first.
Combine 1 tablespoon of the olive oil, cilantro, green onions, lime zest, lime juice and hot sauce in a shallow dish. Add the chicken and marinade for about 30 minutes, turning once.
Heat the remaining olive oil in a skillet over medium heat and cook the chicken until almost cooked through. Spread chicken out in an even layer, top evenly with cheese and continue to cook until cheese is just melted.
Meanwhile, mash together the avocados, red onion, tomato, jalapeno and lemon juice in a medium bowl and season with salt.
Evenly spread guacamole on two of the toasted bread slices and top each with lettuce and the chicken and cheese. Top with the other two toasted bread slices and serve.
Boil chicken pieces with bay leaf and parsley in water to cover in saucepan until tender. Bone chicken and cut into bite-sized pieces. Combine chicken, pineapple, celery and mayonnaise in bowl, mixing well. This makes great sandwiches or you can serve on a lettuce leaf or stuff a tomato with this for a wonderful lunch!
Combine mayonnaise, horseradish and Worcestershire sauce; reserve 1/3 cup mayonnaise mixture. Brush chicken with remaining mayonnaise mixture; grill or broil 7-10 minutes, just until cooked through. Spread cut surfaces on rolls with reserved mayonnaise. Top with lettuce, tomato, bacon, and chicken.
Love that this uses canned chicken! So easy and good!
1 (5 oz.) can boned chicken
1 pkg. crackers
1 Tbsp. instant minced onion
2-3 eggs, beaten
2 small stalks celery, blended
water or broth
Chop large pieces of chicken. Add broken crackers and onion. Toss slightly. Add beaten eggs and blended celery. Mix along with additional water or broth until soupy.
Bake at 375 degrees F for about 1 1/2-2 hours, stirring twice during baking. Extra moisture should be absorbed and it should be lightly browned. Cool. Can be stored in refrigerator and microwaved as needed. Can also use fresh chicken instead of canned.
Preheat oven to 400 degrees F. Dip chicken in egg, then bread crumbs, coating well. In 9x13 inch glass baking dish, arrange chicken. Bake, uncovered, 20 minutes. Pour pasta sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink. To serve, arrange chicken and sauce on rolls.
Pound chicken to flatten evenly; set aside. In skillet, melt 3 Tbsp. of butter; add garlic and 1/2 tsp. dill. Add chicken; cook until juices run clear. Remove and keep warm. Spread both sides of bread with remaining butter. In a skillet or griddle, grill bread on both sides until golden brown. In a small bowl, combine cream cheese, lemon juice and remaining dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on four slices of bread; top with remaining bread.
In a small bowl, mix together garlic powder and cayenne and sprinkle chicken pieces with the mixture. In a large skillet, stir-fry seasoned chicken in 2 Tbsp. olive oil about 4-5 minutes or until no longer pink. Drain and remove from pan. Add bratwurst or smoked sausage to skillet and brown, about 4 minutes, stirring occasionally. Remove from pan. Add remaining 1 Tbsp. olive oil to skillet and saute onion, red bell pepper and jalapenos until tender and onions begin to become translucent, about 5 minutes. Add chicken and bratwurst back to the skillet. Stir in chili sauce, vinegar, water, mustard, Worcestershire sauce and relish. Cover and simmer 10-12 minutes. Pile mixture onto hoagie hard rolls. Top each sandwich with 2 Tbsp. shredded cheese. Makes 8 servings.
Looking for a quick, low-fat dinner on a hot summer night? No heating up the kitchen with this slow-cooker version of barbecue chicken sandwiches. Serve on whole-wheat buns for a healthy meal that leaves plenty of room for ice cream :-)
3 cups cooked chicken, diced or shredded
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup ketchup
1 cup water
1 Tbsp. brown sugar
2 Tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. pepper
1/2 tsp. salt
8-10 whole wheat hamburger buns
Combine all ingredients in slow cooker. Cover and cook on low for eight hours. Stir chicken until it shreds. Spoon into wheat buns and serve.
Preheat oven to 400 degrees F. Lightly coat baking sheet with cooking spray. Combine honey and mustard in small bowl. Set aside 2 Tbsp. for sauce. Spread crumbs in shallow dish. Dip chicken first in remaining honey-mustard, then in crumbs to coat. Place on baking sheet. Bake for 18-20 minutes or until just cooked through.
Layer spinach and tomato slices on one half of each roll. Top with chicken. Drizzle with reserved honey-mustard sauce. Top with other half of foil. Serve with Baked Fries.
2 large baking potatoes
1 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. salt
1 Tbsp. grated Parmesan cheese
Lightly coat baking sheet with cooking spray. Scrub baking potatoes. Cut each in half lengthwise. Cut each half into 4 spears. Cook in large pot lightly salted boiling water for 3 minutes. Drain in colander. Toss with olive oil, then with paprika and salt. Spread on prepared baking sheet. Bake in preheated 400 degree F oven for 15 minutes or until tender. Place in paper-towel lined basket. Toss gently with grated Parmesan cheese. Serve hot.
3 cup frozen peas, cooked (or your favorite veggie)
Add chicken to large nonstick skillet sprayed with cooking spray; cook 3 minutes on each side. Add gravy to skillet; cook 5 minutes or until chicken is cooked through.
Meanwhile, combine stuffing mix and water. Spoon stuffing over chicken; cover. Cook 5 minutes or until heated through. Place each stuffing topped chicken breast on 1 bread slice. Top with gravy from skillet. Serve with hot cooked peas or your favorite veggie.
I am wondering if someone could please help me find a shredded chicken sandwich recipe. The one I'm looking for I've always had at church get togethers. It's always kept warm in big cookers, like a crock-pot. I am not sure if it's cooked in the cooker or not. It would be great if it's a recipe for a slow cooker. Thanks for any help. I love this site.
My mother used to do chicken sandwiches from scratch. She would clean and cook the whole chicken in a roaster. I know she added cracker crumbs and chicken stock, but I am not sure what else she added.
She would cook the chicken for several hours, remove the meat and skin from the bone, remove the bone. After shredding the meat she put the meat back in with the ingredients. Does anyone have a recipe that is similar to this. It is the extra seasoning and ingredients I am not sure of. Thanks for any help. Ginger
I use a box of Stove Top stuffing and chicken broth. It gives it just the right amount of seasoning. If it's too thick, add more stock. I have also used the heels of bread I keep in the freezer and poultry seasoning and salt to taste but I prefer Stove Top.
Howdy, I am a college student, looking for a good bbq recipe for bbq chicken sandwiches.
Most Recent Answer
By Candace (Guest Post)10/20/2006
Poach/Boil 4-6 boneless chicken breasts, or tenders, which ever is on sale. Pull chicken apart using two forks. Take mound of shredded chicken and put into a sauce pan. Use your favorite BBQ Sauce, mine is Kraft Hickory Smoke, and coat chicken, it will soak up alot, so be generous. Bring to a simmer. Add your favortie spices, like onion, or chili powder. Spoon out mixture on top of your choice of bun. Top with cheddar cheese.Serve with a side. This works well with any side dish, mac and cheese, chips, fries, potato salad. Great for a leftover lunch!! Easy, Cheap and Delicious. This recipie is from a gourmet cafe in my hometown. Upscale eating for fraction of a cost.
I need a shredded chicken sandwich recipe. One that uses canned chicken and that is
RE: Recipe for Shredded Chicken Sandwiches
I have not used canned chicken, however I use precooked whole chickens that you buy at Sam's or Costco. I shred them add BBQ sauce and some chopped onions, heat them and serve them on onion rolls. They are always a big hit at any party. (12/17/2007)
RE: Recipe for Shredded Chicken Sandwiches
I make my shredded chicken from a can of Keystone chicken that you can get at Walmart. I add stuffing mix (Stovetop is good) and cream of chicken soup. It's delicious. Good luck. (12/17/2007)
RE: Recipe for Shredded Chicken Sandwiches
2 or 3 cans shredded chicken or cooked
1 can cream of chicken soup
salt and pepper
Cook slowly until consistency for sandwiches or you can thin it with water and serve over biscuits. (12/22/2007)
Oh my gosh, it's been over a year since I've been here, and it's great to be back! My husband got the following recipe for shredded chicken sandwiches from a co-worker a few years ago. He was looking for sandwiches that taste like the ones Dairy Queen used to sell, and to him, this recipe does the trick.
1 50-oz. can canned chicken
1 box Stove Top stuffing, (cornbread or chicken flavor)
one can cream of chicken soup (low-fat is fine)
enough chicken broth to moisten the mix
Combine the first three ingredients in a crock pot, then add chicken broth til moistened. Cook on high for one-one and one-half hours or on low for 2-3 hours.
I realized I made an error of sorts when I originally posted this. I do use a 50-oz. can of chicken, but I end up adding more broth. The first time I made it, the recipe called for 32-42 oz. shredded chicken. Sorry, folks. (09/20/2009)