Best Chicken Salad Cucumber Sandwich Recipes

Chicken Cucumber Sandwiches image

Provided by FloridaGrl

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup cubed chicken breast
1/3 cup chopped seeded, peeled cucumber
1/4 cup fat-free mayonnaise
1/4 teaspoon salt
1/8 teaspoon dill weed
2 lettuce leaves
4 slices tomatoes
2 sandwich buns, split

Steps:

In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms.
Top with chicken salad. Replace bun tops.

Chicken Salad & Cucumber Sandwich image

Provided by Tammy T

Time 15m

Number Of Ingredients 7

8 slices honey wheat bread
12.5 oz can white chunck chicken breast, well drained
1/2 c mayonnaise
1/2 c diced yellow onion
1/2 cucumber, sliced thin
1 tomato, sliced (optional)
alfalfa sprouts

Steps:

1. In a medium bowl, add chicken and onions. Mix to make chicken flakey. Add in mayonnaise until well blended.
2. Lay 4 slices of bread down. (I spread a little mayo on the slices) Top each with the chicken salad. (I add a little salt & pepper) Cover chicken salad with slices of cucumbers, about four slices, then top cucumbers with tomato slices ( I like mine without tomato )
3. Then add the alfalfa sprouts on top of the cucumbers. Add as much as you like. Top with remaining bread.
4. I like to cut my sandwiches in half and add a slice of cucumber on top with a toothpick if serving guests. Makes a pretty presentation.
5. I made this with Rose Mary's salad (pictured) and delish! But also goes well with chips, fruit or a light soup.

Chicken-Cucumber Party Sandwiches image

Provided by Kittencalrecipezazz

Time 30m

Yield 75 small sandwiches (approx)

Number Of Ingredients 11

2 (8 ounce) packages cream cheese, softened
3/4 cup mayonnaise (reduced fat is okay, do not use fat-free)
3 cups finely diced cooked chicken
3/4 cup peeled seeded and diced cucumber
3 celery ribs, finely diced
1/2 cup red bell pepper, finely diced
6 green onions, chopped small
1 teaspoon garlic salt
1/2 teaspoon salt (or to taste, I use seasoned salt)
1/2 teaspoon ground black pepper (or to taste)
84 slices fresh white bread or 84 slices whole wheat bread

Steps:

In a medium size bowl, stir together the softened cream cheese and the mayo until well blended (I use a whisk).
With a wooden spoon, stir in the chicken and the next 7 ingredients.
Cover and chill the filling for 4-24 hours.
When ready to prepare the sandwiches after the 4-24 hour chilling time cut the crusts off of the bread slices.
Using cookie cutters, or assorted metal shaped cutters (medium-size round biscuit cutters work great too), cut the bread slices into desired shapes.
Spread half of the bread shapes with the chicken mixture, and top with the matching shape.
Roll the sandwich edges in chopped fresh parsley if desired.
Refrigerate, covered with plastic wrap until ready to use.