Best Chicken Salad On Buns Recipes

CHICKEN SALAD SLIDERS RECIPE BY TASTY

Chicken Salad Sliders Recipe by Tasty image

Here's what you need: chicken, paprika, cayenne pepper, onion powder, garlic powder, pepper, salt, celery, fresh chives, fresh dill, lemon juice, mayonnaise, sour cream, dijon mustard, slider buns, bacon, lettuce

Provided by Julie Klink

Categories Lunch

Time 30m

Yield 12 sliders

Number Of Ingredients 17

Ingredients

3 cups chicken, cooked, shredded
1 teaspoon paprika
¼ cup cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
pepper, to taste
salt, to taste
1 cup celery, chopped
½ cup fresh chives, chopped
3 tablespoons fresh dill, chopped
3 tablespoons lemon juice
⅓ cup mayonnaise
½ cup sour cream
2 tablespoons dijon mustard
12 slider buns
1 lb bacon, cooked, chopped
lettuce, chopped

Steps:

In a bowl, mix together chicken, paprika, cayenne pepper, onion powder, garlic powder, pepper, salt, celery, chives, dill, lemon juice, mayonnaise, sour cream, and Dijon mustard.
Place chicken salad mixture on a slider bun. Top with bacon and lettuce. Place top bun.
Enjoy!

Nutrition Facts : Calories 412 calories, Carbohydrate 20 grams, Fat 22 grams, Fiber 1 gram, Protein 29 grams, Sugar 3 grams

CHICKEN SALAD SUMMER ROLLS

Chicken Salad Summer Rolls image

I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.

Provided by Chef John

Time 1h10m

Yield 3

Number Of Ingredients 20

Ingredients

½ pound shredded cooked chicken
2 tablespoons minced red onion
¼ cup thinly sliced celery
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon ground cumin
¼ cup mayonnaise
6 small rice paper sheets
12 slices ripe avocado
½ cup Peppers, sweet, red, raw; red bell pepper
½ medium Cucumber, with peel, raw
½ cup julienned carrot
2 cups chopped hearts of romaine lettuce
⅓ cup mayonnaise
1 tablespoon lemon juice
2 teaspoons chopped fresh tarragon
2 teaspoons finely sliced fresh basil
1 clove garlic, crushed
salt and freshly ground black pepper to taste

Steps:

Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
Dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
Serve summer rolls with dipping sauce on the side.

Nutrition Facts : Calories 648.2 calories, Carbohydrate 18.9 g, Cholesterol 73 mg, Fat 55 g, Fiber 10.3 g, Protein 24.7 g, SaturatedFat 8.5 g, Sodium 317.1 mg, Sugar 4.4 g

CHICKEN-SALAD CLUB ROLL

Chicken-Salad Club Roll image

When evenings get warmer and lighter, cravings divert from hot soups and stews to fresh sandwiches and cold salads. Here, we pile a homemade chicken salad into lightly toasted sub rolls and top them with crisp bacon, avocado, cherry tomatoes, and lettuce for a meal that's just as good pool-side as it is at the kitchen table.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken breasts (2 to 3), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
2 scallions, thinly sliced
1 celery stalk, finely diced
1 tablespoon chopped fresh tarragon or basil
1/3 cup mayonnaise
8 ounces bacon
4 hot-dog buns, split and toasted
1 avocado, sliced
1 head Little Gem lettuce, leaves separated
1/2 cup cherry tomatoes, sliced
Potato chips, for serving (optional)

Steps:

In a large straight-sided skillet, cover chicken with water by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes.
Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper; set aside.
Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes. Transfer to a paper towel-lined plate. Top each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes and serve with potato chips.