Best Chicken Salad Panini With A Curried Fig Dressing Recipes

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WALDORF CHICKEN SALAD PANINI



Waldorf Chicken Salad Panini image

Provided by Guy Fieri

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

One 2 1/2- to 3-pound whole chicken, giblets removed and rinsed
3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
4 cloves garlic, roughly chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped, plus 1/2 cup 1/4-inch-diced celery
1/2 lemon, sliced
1/2 onion, roughly chopped
2 fresh thyme sprigs, leaves removed
1 cup mayonnaise
1/2 cup whipped cream cheese
2 tablespoons lemon juice
3/4 cup seedless purple grapes, halved
1 Gala (or other crisp) apple, cored and cut into 1/4-inch dice
1/4 cup coarsely chopped toasted walnuts
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
One 16-ounce herbed focaccia, cut into equal quarters

Steps:

  • Preheat the oven to 375 degrees F.
  • Pat the chicken dry with paper towels. Rub the exterior and cavity liberally with the olive oil. Sprinkle with salt and pepper. Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme. Tie the legs tightly with kitchen twine and fold the wing tips under the breasts. Place on a roasting rack in a deep pan and into oven. Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours. Remove and cool.
  • Once cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely.
  • Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper.
  • To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press.
  • Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process.
  • To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp serrated knife and arrange on serving plates. Enjoy immediately.

INA GARTEN'S CURRIED CHICKEN SALAD



Ina Garten's Curried Chicken Salad image

Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!

Provided by SarahBeth

Categories     Lunch/Snacks

Time 3h

Yield 1 medium bowl full, 4-6 serving(s)

Number Of Ingredients 12

3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey's chutney
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup green onion, chopped, white and green parts (about 2 onions)
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

  • Preheat the oven to 350 degrees.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CHICKEN SALAD PANINI



Chicken Salad Panini image

I love panini's and this is a lighter version! Tastes awesome! Serve with a nice fruit salad! From "kraft.com"

Provided by Angela Pietrantonio

Categories     Salads

Time 15m

Number Of Ingredients 8

2 1/2 c chopped cooked chicken breast
1/4 c light mayo reduced fat mayonnaise
2 Tbsp real bacon bits
1 green onion, thinly sliced
2 Tbsp light ranch dressing
8 slice multi-grain bread
1 tomato, cut into 8 thin slices
4 slice slice 2% milk reduced fat sharp cheddar cheese slices

Steps:

  • 1. MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.
  • 2. COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides. 11 points per sandwich

CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

CHICKEN SALAD PANINI



Chicken Salad Panini image

Have any left over chicken that you don't know what to do with? How about trying this sandwich? The honey mustard dressing gives the chicken plenty of pizzazz, and the apples and pecans lend a lively crunch!

Provided by Juenessa

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1 1/2 teaspoons honey
3/4 teaspoon snipped fresh dill
3/4 teaspoon Dijon mustard
1 dash salt
1 dash pepper
1 cup cubed cooked chicken breast
3/4 cup shredded cheddar cheese
1/2 cup chopped peeled apple
1/4 cup chopped pecans, toasted
6 slices white bread
4 teaspoons butter, softened

Steps:

  • In a small bowl, combine the first six ingredients.
  • In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.
  • Spread half of the chicken salad on two slices of bread.
  • Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 817.5, Fat 49.3, SaturatedFat 18.1, Cholesterol 131.1, Sodium 1185.5, Carbohydrate 56.2, Fiber 3.9, Sugar 13.4, Protein 38.9

CURRIED CHICKEN SALAD SANDWICHES



Curried Chicken Salad Sandwiches image

This chicken salad sandwich recipe is perfect to serve when you want to "show off" a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld. -Carole Martin, Coffeeville, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

2 cups cubed cooked chicken breast
3/4 cup chopped apple
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped walnuts
1/2 cup chopped celery
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 croissants, split

Steps:

  • In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Nutrition Facts : Calories 625 calories, Fat 41g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 614mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein.

CHICKEN SALAD PANINI



Chicken Salad Panini image

Make and share this Chicken Salad Panini recipe from Food.com.

Provided by kirsten.regan

Categories     Lunch/Snacks

Time 16m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 7

2 1/2 cups chopped cooked chicken breasts
1/4 cup mayonnaise
2 tablespoons bacon bits
2 tablespoons sliced green onions
2 tablespoons ranch dressing
8 slices multigrain bread
4 slices sharp cheddar cheese

Steps:

  • Mix chicken, mayonaisse, bacon, green onions, and Ranch dressing. Spread onto 4 slices of bread. Top with cheese and remaining bread. Cook in preheated grill pan or skillet on medium heat for 3 minutes or until golden brown.

Nutrition Facts : Calories 380.4, Fat 24.9, SaturatedFat 9.1, Cholesterol 108.8, Sodium 412.7, Carbohydrate 4.4, Fiber 0.1, Sugar 1.4, Protein 33.3

GARLIC AND HERB CHICKEN PANINI



Garlic and Herb Chicken Panini image

Provided by Tregaye Fraser

Categories     main-dish

Time 25m

Yield about 15 pieces

Number Of Ingredients 11

1 large baguette
One 6.5-ounce container garlic and herb cheese spread, such as Rondele
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
6 slices deli provolone cheese
2 tablespoons extra-virgin olive oil
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
  • Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

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