Best Asparagus Chicken Sandwiches Recipes

ASPARAGUS CHICKEN SANDWICHES

Asparagus Chicken Sandwiches image

No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound fresh asparagus, cut into 3-inch lengths
1-1/2 cups reduced-fat sour cream
2 teaspoons lemon juice
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/2 pound sliced cooked chicken breast
4 English muffins, split and toasted
2 medium tomatoes, sliced
Paprika, optional

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In the same pan, combine the sour cream, lemon juice, mustard and salt; heat through., Place chicken on a microwave-safe plate; microwave on high for 30-40 seconds or until warmed. , Place two English muffin halves on each plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.

Nutrition Facts : Calories 385 calories, Fat 11g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN SALAD SANDWICHES WITH ASPARAGUS

Chicken Salad Sandwiches With Asparagus image

I used to work at a little shop that was next door to this fantastic little European bakery. This is my reinvention of their fabulous yet different Chicken Salad Sandwich.

Provided by Adopted Parisian

Categories Lunch/Snacks

Time 30m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 chicken breasts, cooked and cubed
1 cup mayonnaise (feel free to add or take away depending on how mayonnaisey you like it)
2 tablespoons dried onion
1 teaspoon seasoning salt
1/2 cup slivered almonds
1 bunch fresh asparagus
2 cups vinaigrette marinade
8 slices brown bread

Steps:

Cook and cube 2 chicken breasts in bite-sized pieces.
Cool in fridge for about 10 minutes.
Clean asparagus and place in pot on stovetop.
Cover with marinade.
Boil for 5-10 minutes until soft and tender.
Place in fridge to cool.
Remove chicken from fridge and combine with mayo, dried onions, seasoning salt and almonds.
Toast bread slices to preferred crispness.
Layer chicken salad mixture on 4 slices of bread, then layer 2-4 asparagus shoots on top.
Add second slice of bread on top.
Serve with fruit and chips and enjoy!