Rotisserie Chicken Salad Sandwich

Rotisserie Chicken Salad Sandwich

Ingredients:

• 2 c chopped, cooked chicken
• 1 c diced apple (I use Gala)
• 1/2 c raisins
• 1/4 c mayonnaise
• 1 tsp celery seed
• salt and pepper to taste
• bread (your choice)

Directions:

• Chop up the chicken using your choice of dark or white meat – I use both. Dice the apple into small, bite-sized pieces.
• Combine all ingredients in a bowl and stir until the mayonnaise is evenly incorporated. Chill for at least thirty minutes.
• Serve on your choice of bread with lettuce or sprouts. I love this recipe on Sourdough Walnut Wheat Bread - yum! This is really the perfect weeknight meal and the flavors are so lovely – delicious and nutritious!

More delicious recipes:

1. Almond-Crusted Chicken Strips Recipe
2. Almond-Crusted Chicken Strips
3. General Tso's Chicken Sliders
4. General Tso’s Chicken Sliders
5. Crockpot Chicken Parmesan Recipe
6. Slow Cooker Chicken Parmesan
7. Rotisserie Chicken Casserole
8. Rotisserie Chicken Casserole

Rotisserie Chicken Casserole

Rotisserie Chicken Casserole

1. Recipe Type: Casserole, Dinner
2. Cuisine: American
3. Author: Trish – Mom On Timeout
4. Prep time: 5 mins
5. Cook time: 40 mins
6. Total time: 45 mins
7. Serves: 8-10

Ingredients:

• 3 cups of diced rotisserie chicken {or any other cooked chicken}
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 1 cup uncooked rice, cooked {about 2 1/2 – 3 cups cooked rice}
• 1/2 cup sliced almonds
• 1/2 cup mayonnaise
• 3/4 c diced celery
• 1/2-3/4 crushed corn flakes
• 2 Tbls butter, melted

Directions:

• Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
• Mix up the ingredients right in the baking dish. When I’m trying to save time, I don’t mess around :)
• Pour cornflakes into a bag and crush away. They don’t have to be crushed to dust or anything – just break them down into smaller pieces.
• Sprinkle the cornflakes over the top of the casserole. Drizzle melted butter over the top.
• Bake for 30- 40 minutes or until casserole is heated through.

Almond-Crusted Chicken Strips

Almond-Crusted Chicken Strips

Ingredients

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole-wheat flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 large egg whites
• 1 pound chicken tenders

Directions

• Preheat oven to 475°F.
• Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
• Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor and process until the almonds are finely chopped and the paprika is mixed throughout.
• With the motor running, slowly drizzle in olive oil; process until combined.
• Transfer the mixture to a shallow dish.
• Whisk egg whites in a second shallow dish.
• Coat chicken tenders and transfer each tender to the almond mixture; turn to coat evenly.
• Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
• Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.