Best Poached Chicken Salad Sandwiches Recipes

Poached-Chicken-Salad Sandwiches image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

2 boneless, skinless chicken breasts (about 1 pound total)
1 small yellow onion, halved and peeled
Coarse salt and ground pepper
1/4 cup chopped toasted walnuts
2 tablespoons golden raisins
1 celery stalk, finely chopped
1/2 small red onion, finely chopped
3 tablespoons mayonnaise
1/4 cup nonfat plain Greek yogurt
2 teaspoons chopped fresh tarragon leaves
Bread and lettuce leaves, for serving

Steps:

In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

Nutrition Facts : Calories 314 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 3 g

Poached Chicken Salad Sandwiches Recipe - (4.5/5) image

Provided by á-138

Number Of Ingredients 22

rep Time
15 15 15 minutes
Total Time
1 1 1 hour
Yield
4 4
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Ingredients
2 2 1 boneless, skinless chicken breasts (about 1 pound total)
1 1 1 small yellow onion, halved and peeled
Coarse salt and ground pepper
1/4 1/4 1/4 cup chopped toasted walnuts
2 2 2 tablespoons golden raisins
1 1 1 celery stalk, finely chopped
1/2 1/2 1/2 small red onion, finely chopped
3 3 3 tablespoons mayonnaise
1/4 1/4 1/4 cup nonfat plain Greek yogurt
2 2 2 teaspoons chopped fresh tarragon leaves
Bread and lettuce leaves, for serving
Directions
In a large strections
Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

Steps:

Directions In a large strections raight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.) Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.