Best Chicken And Red Bell Pepper Salad Sandwiches Recipes

SPICY CHICKEN SALAD WITH BELL PEPPER AND CILANTRO

Spicy Chicken Salad with Bell Pepper and Cilantro image

Categories Salad Chicken Onion Tomato No-Cook Lime Bell Pepper Summer Chill Jalapeño Cilantro Lettuce Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/3 cup fresh lime juice
2 teaspoons chili powder
2 teaspoons chopped garlic
1 teaspoon ground cumin
4 cups diced cooked chicken (about 1 pound)
1 red bell pepper, chopped
3/4 cup chopped onion
3/4 cup chopped fresh cilantro
1 tablespoon chopped seeded jalapeño chili
4 cups chopped romaine lettuce (about 1/2 small head)
2 large tomatoes, cut into wedges

Steps:

Whisk first 5 ingredients in large bowl to blend. Mix in chicken, bell pepper, onion, cilantro and chili. Season chicken salad with salt and pepper. (Can be prepared 1 hour ahead. Cover and refrigerate.)
Add lettuce to chicken salad; toss to combine. Mound salad in large bowl. Garnish with tomato wedges and serve.

KAT'S SOUTHWEST CHICKEN SALAD

Kat's Southwest Chicken Salad image

Ok, wow... this is one incredible sandwich! Even those in my family who don't normally gravitate toward chicken salad fell in LOVE with this one. Enjoy!

Provided by Kathleen Hagood

Categories Sandwiches

Number Of Ingredients 17

Ingredients

CHICKEN SALAD
1 large chicken breast, chopped (smoked, bone-in with skin on); remove skin and bone before chopping
1/2 c onion, chopped
1/3 c red bell pepper, chopped
1/2 c fresh cilantro, pulled from stem then chopped
1/8 c canned black olives, chopped
2 pickled jalapeno peppers, chopped
1 canned chipotle pepper in adobe sauce, chopped ( kat uses two.)
1/4 tsp ground cumin powder
salt and pepper, to taste
3/4 c mayonnaise (more if needed, to moisten the above ingredients)
BREAD
cheddar jalapeno bread or hard sandwich rolls for eight sandwiches
garlic powder
cooking spray
GARNISH
peach slices, pineapple slices, or avocado

Steps:

1. Combine all chicken salad ingredients in bowl and mix well. This is a very hot and spicy recipe, but you can reduce the chipotle and jalapeno pepper if you wish. (The pickled jalapeno gives the chicken salad a little of the tartness that we expect with dill pickles in a traditional chicken salad.)
2. Once mixed, sprinkle garlic powder on the bread or rolls, spray with cooking spray and then toast under the broiler.
3. Spread chicken salad mixture on the toasted bread, and choose a garnish, if you wish. Try pineapple or peach slices (even better if it's grilled.) The sweetness of the fruit will complement and tame the heat from the peppers. Avocado is also a tasty garnish.

CHICKEN SALAD WITH ROASTED RED PEPPERS

Chicken Salad with Roasted Red Peppers image

Provided by Melissa Clark

Categories Chicken Garlic Leafy Green Herb Mustard Pepper Vegetable No-Cook

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional

Steps:

1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
Brown-bag it with: grapes

FETA CHICKEN SALAD

Feta Chicken Salad image

A basic chicken salad recipe with red bell peppers and feta cheese. Try using tomato-basil feta for added flavor!

Provided by CHELC44

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

3 cups diced cooked chicken
2 large stalks celery, diced
1 red bell pepper, seeded and diced
½ red onion, diced
6 tablespoons mayonnaise
6 tablespoons sour cream
1 (4 ounce) package feta cheese, crumbled
2 teaspoons dried dill weed
1 pinch salt and pepper to taste

Steps:

In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 7.2 g, Cholesterol 163.1 mg, Fat 44.8 g, Fiber 0.8 g, Protein 40.8 g, SaturatedFat 18.7 g, Sodium 1061.1 mg, Sugar 4.5 g

CHICKEN, ARUGULA AND RED BELL PEPPER SANDWICHES

Chicken, Arugula and Red Bell Pepper Sandwiches image

Categories Sandwich Chicken Leafy Green Pepper Poultry Sauté Low Fat Low Cal Lunch Arugula Bell Pepper Summer Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

3 tablespoons low-fat mayonnaise
3 tablespoons nonfat plain yogurt
4 teaspoons Dijon mustard
1/2 cup chopped fresh arugula
2 large red bell peppers
4 skinless boneless chicken breast halves (each about 4 ounces)
1 teaspoon olive oil
6 5- to 6-inch-long French bread baguette pieces, halved lengthwise
2 large bunches fresh arugula

Steps:

Mix first 3 ingredients in small bowl. Mix in chopped arugula. Season arugula mayonnaise generously with ground pepper. (Can be made 1 day ahead. Cover and chill.)
Char peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel and seed bell peppers. Cut into 1/2-inch-wide strips. Sprinkle chicken with salt and pepper. Heat large nonstick skillet over medium-high heat. Brush skillet with 1 teaspoon oil. Add chicken; sauté until just cooked through, about 4 minutes per side. Transfer to plate; cool. Cut into diagonal slices.
Spread generous 2 teaspoons arugula mayonnaise on each cut side of bread. Cover bottom of bread pieces generously with arugula. Top with sliced chicken, dividing equally. Top with bell pepper strips and generous amount of arugula. Cover with bread tops. (Can be made 4 hours ahead. Wrap in plastic and chill.)