Best Chicken And Cherry Sandwich Recipes

Chicken and Cherry Sandwich image

Provided by Marge Perry

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup lowfat mayonnaise
2 tablespoons chopped fresh tarragon or 1 1/2 teaspoon dried
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
2 cups chopped roasted chicken breast
2 celery stalks, chopped
1/3 cup chopped dried cherries
1/3 cup chopped walnuts
1/4 cup chopped shallots
4 lettuce leaves
8 slices toasted whole-grain bread

Steps:

Combine mayonnaise, tarragon, lemon juice and pepper in a bowl. Toss chicken, celery, cherries, walnuts and shallots in another bowl. Stir in mayonnaise dressing. Place 1 lettuce leaf each on 4 slices of bread. Divide chicken salad among sandwiches; top with remaining bread.

CHICKEN-AND-BRIE SANDWICH WITH ROASTED CHERRY TOMATOES image

Yield 6

Number Of Ingredients 16

1 teaspoon olive oil
2 cups halved cherry tomatoes (about 1 pound)
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 garlic clove, minced
1 (16-ounce) loaf French bread, cut in half horizontally
3 ounces Brie cheese, sliced
3 cups shredded cooked chicken breast (about 1 pound)
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh spinach

Steps:

Preparation Preheat oven to 300°. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm. Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces. Yield 6 servings Nutritional Information CALORIES 440(25% from fat); FAT 12.3g (sat 4.2g,mono 4.9g,poly 1.9g); IRON 3.7mg; CHOLESTEROL 78mg; CALCIUM 119mg; CARBOHYDRATE 46.7g; SODIUM 826mg; PROTEIN 34.3g; FIBER 3.9g

CHICKEN AND BRIE SANDWICH WITH ROASTED CHERRY TOMATOES image

Yield 6

Number Of Ingredients 15

1 tsp. olive oil
2 cups cherry tomatoes halved
2 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh thyme
1/4 tsp. kosher salt'1/8 tsp. black pepper
1/4 cup mayonnaise
1 Tbsp. whole-grain Dijon mustard
1 garlic clove, minced
16-oz. loaf of French Bread cut in half horizontally
3 oz. Brie cheese, slices
3 cups shredded cooked chicken breast (about 1 lb.)
2 tsp. olive oil
1 tsp. balsamic vinegar
1/8 tsp. kosher salt
2 cups fresh spinach

Steps:

Preheat oven to 300 degrees Heat 1 tsp. oil in large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 Tbsp. vinegar. Sprinkle tomatoes with thyme, 1/4 tsp. salt and pepper. Wrap handle of pan with foil; bake at 300 degrees for 15 minutes. Keep warm. Combine mayonnaise, mustard and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 tsp. oil, 1 tsp. vinegar, and 1/8 tsp. salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces