Best Herbal Chicken Sandwiches With Apple Avocado Smoothie Recipes

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HERBAL CHICKEN SALAD SANDWICHES



Herbal Chicken Salad Sandwiches image

The chicken is poached in the jasmine green tea, lending fresh, fragrant appeal to the chicken salad. Lovely served for a ladies luncheon. The sandwich can also be cut into slender pieces and served as a "tea" sandwich.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 12

4 jasmine green tea bags
Kosher salt
Two 6-ounce boneless, skinless chicken breasts, cut into small bite-size cubes
1/3 cup finely diced red onion
3 tablespoons mayonnaise
3 tablespoons fat-free plain Greek yogurt
2 tablespoons thinly sliced fresh basil
1 tablespoon finely chopped fresh tarragon
1 1/2 teaspoons white balsamic vinegar
2 tablespoons sliced natural almonds
8 slices fruit-n-nut or rye bread
1 cup packed mixed baby salad greens

Steps:

  • Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let steep for 5 minutes.
  • Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and poach until fully cooked, about 7 minutes. Drain and transfer the chicken to a small bowl to cool to room temperature.
  • Stir together the onions, mayonnaise, yogurt, basil, tarragon, vinegar and 1/2 teaspoon salt in a large bowl. Stir in the cooled chicken, cover and refrigerate for at least 1 hour to allow the flavors to combine.
  • Toast the almonds in a dry skillet over medium heat, stirring constantly, until golden, 3 to 4 minutes.
  • Divide the chicken among 4 of the bread slices, and top with the almonds, salad greens and the remaining bread slices. Cut in half and serve.

Nutrition Facts : Calories 480 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 58 milligrams, Sodium 540 milligrams, Carbohydrate 57 grams, Fiber 13 grams, Protein 32 grams, Sugar 33 grams

APPLE AND AVOCADO SMOOTHIE



Apple and Avocado Smoothie image

Provided by Food Network Kitchen

Time 5m

Yield 2 cups, 1 to 2 servings

Number Of Ingredients 6

1 Granny Smith apple, cored, skin on
1/2 ripe Hass avocado
1/2 apple juice
1/2 cup ice
3 sprigs mint leaves
1 teaspoon freshly squeezed lime juice

Steps:

  • Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth.
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PEACHY OAT SMOOTHIE



Peachy Oat Smoothie image

There are few things in life that are as glorious as a juicy, ripe summer peach. This smoothie combines peaches with heart-healthy oats that are plumped and softened in hot water to add body and creaminess.

Provided by Food Network Kitchen

Time 10m

Yield 1 serving

Number Of Ingredients 7

3 tablespoons quick-cooking rolled oats
1/4 cup hot water
2 small, ripe yellow peaches, peeled, pitted and roughly chopped, plus one wedge reserved for garnish
3/4 cup ice cubes
1/3 cup lowfat vanilla yogurt
1 tablespoon honey
Pinch ground cinnamon

Steps:

  • Stir the oats and water together in a small bowl and let sit for 5 minutes.
  • Put the oat mixture, peaches, ice cubes, yogurt, honey and cinnamon into a blender. Blend on high until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and garnish with a peach wedge.

Nutrition Facts : Calories 290 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Cholesterol 5 milligrams, Sodium 60 milligrams, Carbohydrate 63 grams, Fiber 6 grams, Protein 8 grams, Sugar 49 grams

ULTRA-CREAMY AVOCADO SMOOTHIE



Ultra-Creamy Avocado Smoothie image

In many countries folks eat avocados for dessert, in custards and in shakes like this one. The riper the avocado, the sweeter the shake, so you'll want to adjust the sweetness to taste. If you have matcha (green tea powder) on hand, add some for a boost of antioxidants, nutrients and fiber.

Provided by Food Network Kitchen

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 cup milk
1/2 cup sweetened condensed milk, plus more to taste
2 cups crushed ice
2 ripe Hass avocados, pitted

Steps:

  • Blend the milk, sweetened condensed milk and ice in a blender until very smooth. Add the avocado flesh and blend again until smooth. The mixture will be quite thick; add cold water a few tablespoons at a time, blending after each addition, until the mixture is pourable. Taste and add more sweetened condensed milk if you want it sweeter. Serve in chilled glasses with straws.

Nutrition Facts : Calories 273 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 80 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 6 grams, Sugar 24 grams

SUNNY'S EASY CHICKEN AND APPLE SANDWICHES



Sunny's Easy Chicken and Apple Sandwiches image

Provided by Sunny Anderson

Categories     main-dish

Yield 4 sandwiches

Number Of Ingredients 9

8 slices multi-grain bread, toasted
1/4 cup finely chopped red onions
1/4 cup dried cranberries
12-14 ounces thinly sliced deli chicken
1/4 cup, plus 2 tablespoons Hidden Valley® Sandwich Spread & Dip - Spicy Chipotle Pepper & 4 ounces pepperjack cheese
OR 1/4 cup, plus 2 tablespoons Hidden Valley® Sandwich Spread & Dip - Smoked Bacon Ranch & 4 ounces American cheese
OR 1/4 cup, plus 2 tablespoons Hidden Valley® Sandwich Spread & Dip - Country Herb Ranch & 8 ounces muenster cheese
OR 1/4 cup, plus 2 tablespoons Hidden Valley® Sandwich Spread & Dip - Oven Roasted Garlic Parmesan & 8 ounces provolone cheese
1 Granny Smith apple, cored, peeled and thinly sliced

Steps:

  • Spread on the love. Spread one side of each piece of toasted bread with 1 tablespoon of your favorite Hidden Valley® Sandwich Spread & Dip flavor. Choose your cheese. Pick the corresponding cheese and put a slice of cheese on each piece of prepared bread, on the spread side. Add the veggies and fruit. Simply divide the apple slices, dried cranberries and onions into 4 equal portions and layer on 4 of the prepared slices. Layer on the meat and eat. Divide the deli meat into 4 equal portions and place on the veggies and fruit side of the slices. Top each deli meat-topped slice with a cheese-topped slice and dig in!

WATERMELON-AND-CUCUMBER SMOOTHIE



Watermelon-and-Cucumber Smoothie image

This uber-refreshing smoothie is loaded with vitamin C, thanks to its watermelon. Keep chunks of watermelon in your freezer all summer long so you can blend this up anytime.

Provided by Food Network Kitchen

Time 5m

Yield 1 serving

Number Of Ingredients 5

One 2-inch piece English cucumber, peeled and roughly chopped (about 1/2 cup), plus one slice reserved for garnish
3 tablespoons low-fat buttermilk
1 tablespoon honey, optional
1/2 small lime, juiced (about 1 tablespoon)
2 cups cubed seedless watermelon, frozen

Steps:

  • Put the cucumber, buttermilk, honey if using and lime juice into a blender. Blend on high until smooth. Add half of the frozen watermelon and blend until almost completely smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add the remaining frozen watermelon and continue to blend until smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and garnish with a cucumber slice.

Nutrition Facts : Calories 120 calorie, Fat 1 grams, Sodium 50 milligrams, Carbohydrate 27 grams, Fiber 2 grams, Protein 4 grams, Sugar 22 grams

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