Best Rosemary Chicken Salad Sandwiches Recipes

ROSEMARY & CHICKEN SALAD SANDWICH

Rosemary & Chicken Salad Sandwich image

Chicken and Rosemary are my favorite and I really like this chicken salad sandwich. The bites of fresh rosemary add a unique flavor to every bite. The crispness of the bell pepper, celery, and onion keeps it moist enough so you don't have to overpower it with mayonnaise and get a more natural taste of the ingredients.

Provided by Rhonda E!

Time 10m

Number Of Ingredients 10

Ingredients

1 can(s) 5 oz premium chunk chicken breast
1 handful of chopped bellpepper
1 handful of chopped celery
1 handful of chopped white onion
1 sprig(s) fresh rosemary chopped
3 dash(es) black pepper
1 dash(es) garlic powder
2 dash(es) crushed red pepper
1 tsp light mayo
2 slice dark rye bread

Steps:

1. Put the can of chicken in the refridgerator overnight so the chicken is cold and the oil settles on top to be removed when opened. Pick out the cold grease and put the chicken in a bowl.
2. Add all the ingredients and mix breaking up the chunks of meat.
3. Serve on Fresh Dark Rye Bread. Oooh Goodness!

ROSEMARY CHICKEN SALAD

Rosemary Chicken Salad image

I love the flavor of rosemary with chicken. This is a good luncheon salad that my mom makes. From her Gooseberry Patch Celebrate Spring Cookbook.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups cooked chicken breasts, cubed
3 cups celery, thinly sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon fresh rosemary, finely chopped

Steps:

Add the chicken and celery to a mixing bowl; toss to combine.
In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
Spoon mayo mixture onto chicken mixture; stir gently to distribute.
Season to taste with salt and pepper.
Chill in the refrigerator 4-6 hours before serving.

LEMONY ROSEMARY CHICKEN SALAD

Lemony Rosemary Chicken Salad image

I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor.

Provided by Sherri Dodsworth

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 lbs chicken thighs
4 cups water
2 stalks celery, leaves on, sliced
1/2 medium onion, diced
2 sprigs fresh rosemary or 2 tablespoons dried rosemary
1 grated lemon, zest of
1 lemon, juice of
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 stalks celery, sliced
3 slices red onions, chopped
1 teaspoon dried tarragon
3 tablespoons capers, drained
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 cup slivered almonds
1 (1 g) packet Splenda sugar substitute
1 lemon, juice of
salt and pepper

Steps:

Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
Add the chicken to a large bowl and stir in the remaining ingredients.
Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.

Nutrition Facts : Calories 648.4, Fat 47.3, SaturatedFat 12.3, Cholesterol 197.9, Sodium 1067, Carbohydrate 12.8, Fiber 3, Sugar 4, Protein 43.5

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