CHICKEN SALAD PANINI
Grilled indoors, this delightful sandwich can be enjoyed any time of year. "The honey-mustard dressing gives the chicken plenty of pizzazz, and the apple and pecans lend a lively crunch," notes Lisa Huff of Birmingham, Alabama.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 12
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 730 calories, Fat 42g fat (14g saturated fat), Cholesterol 116mg cholesterol, Sodium 1155mg sodium, Carbohydrate 52g carbohydrate (14g sugars, Fiber 4g fiber), Protein 39g protein.
CHICKEN SALAD, AVOCADO AND CHEDDAR PANINI
Steps:
- Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.
- Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.
- In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.
- In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.
WALDORF CHICKEN SALAD PANINI
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.
SPICY CHICKEN SALAD PANINI RECIPE
Excite the family with our Spicy Chicken Salad Panini Recipe today. This chicken salad panini recipe includes hot habanero cheese and fresh veggies.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat panini grill.
- Mix avocado and lime juice until blended. Combine chicken, onions, dressing and cilantro; spoon onto 4 bread slices. Top with tomatoes, avocado mixture, cheese and spinach; cover with remaining bread slices.
- Grill, in batches if necessary, 4 to 6 min. or until sandwiches are golden brown and cheese is melted.
Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
CHICKEN SALAD PANINI
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
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
CHICKEN SALAD PANINI WITH A CURRIED FIG DRESSING
Steps:
- Combine the first five ingredients in a food processor and process until smooth. Set aside to refrigerate. combine the figs, the water and the brown sugar in a coffee cup. Microwave on high for 1 minute. Process until smooth in a coffee grinder. Add the pine nuts and cilantro and pulse for 1-2 more seconds. Scrape into a bowl and set aside. Preheat a oven to 475 degrees. Season the chicken breasts with the salt and rosemary. Heat half of the olive oil and 1 tbsp. of the butter in a small saute pan. Cook for 1 mintue on each side until golden. Immediately put the pan in the oven and continue cooking for7-8 more minutes until cooked through. let chicken rest 3 minute then chop into 1/4 inch pieces. Toss together with the curry dressing and salad greens. In the same pan, heat remaining butter and toast the sourdough bread slices for 1 -2 minutes on each side until golden. Stack sandwiches by spreading the fig pesto on one side of the bread, then top with chicken salad mix, 2 tomatoes, cilantro and red onion. Cut on a bias and serve with fries or a small salad.
CHICKEN SALAD PANINI
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
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
SOUTHWEST CHICKEN SALAD PANINI
This cheesy chicken salad panini with a Southwestern kick will make you walk away from plain, boring sandwiches forever.
Provided by My Food and Family
Categories Hot Sandwiches
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat panini grill.
- Combine first 4 ingredients.
- Fill bread slices with chicken mixture, tomatoes and 2% Milk Singles to make 4 sandwiches.
- Grill 3 to 5 min. or until Singles are melted and sandwiches are golden brown.
Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
CHICKEN SALAD PANINI
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
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
CAESAR-CHICKEN SALAD PANINI
Is it just us, or is this the most alluring chicken salad panini photo you've ever seen? Perhaps you can even picture your-selfie with one right now....
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat panini grill.
- Mix first 6 ingredients in medium bowl until blended. Stir in chicken.
- Place 1 cheese slice on each of 4 bread slices. Top with chicken salad, lettuce and tomatoes; cover with remaining cheese and bread slices.
- Grill 3 to 5 min. or until cheese is melted and sandwiches are golden brown on both sides.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g
CHICKEN SALAD PANINI
Enjoy a better-for-you Chicken Salad Panini! This delicious Chicken Salad Panini has melted cheddar and fresh tomatoes on hearty multigrain bread.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill pan or heavy skillet sprayed with cooking spray on medium heat. Meanwhile, combine first 5 ingredients; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread slices.
- Cook 3 min. on each side or until sandwiches are golden brown on both sides.
Nutrition Facts : Calories 400, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 39 g
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