Chicken Salad

When I have a lot of chicken salad left over, I love to make Pita Pocket Sandwiches.  Only problem was I had not purchased pita bread.  Just then my husband walked into the house from work.  He had stopped at Trader Joe’s on the way home and bought Pita bread and Hummus (they truly make some of the best purchased hummus available).  The Pita bread was intended for the Hummus, but I re-purposed  them for the Chicken Salad Pita Pockets.  I simply cut the Pita bread in half, carefully opened the pocket and stuffed it with about 1/3 cup chicken salad and added a few sliced tomatoes to give it some fresh flavors.

Chicken Salad

Serves 16 (1/4 cup servings)

• 3 large chicken breast halves (boneless skinless- or skin on for more flavor)
• salt and pepper, to taste
• 1/2 cup slivered almonds
• 1/2 cup mayonnaise

Directions: Cook chicken in moderate heat oven (around 350) until cooked through and juices run clear.  I like to use skin on breast which are generously seasoned with salt and pepper and even a little garlic seasoning.  After the chicken is cooked discard the skin.  Allow the chicken breast to cool. Chop up to a coarse chop in a food processor (or by hand).  After it is fully cooled add almond slivers and mayonnaise.  Stir to combine.  Refrigerate to cool.

If you are making Pita Pocket sandwiches.  Cut the pita bread in half and carefully open the pocket.  Stuff with chicken salad and add tomatoes if desired. This recipe can be used for croissants, white bread, or even seasoned crackers.

NOTE: This chicken salad recipe was used for our church’s Christmas Tea and has nice classic flavor.

Printable Recipe

Cajun Chicken Club Sandwiches

Here is another favorite recipe using the Konriko brand Creole Seasoning. (See post about Konriko Creole Seasoning under Products).  Sorry I don’t have any pictures of it, but it is a snap to make and assemble.  I got the original recipe from the Taste of Home sister magazine: Quick Cooking.  I’ve made some changes to suit our personal taste.  My kids love this one too and I do lighten the seasoning on their chicken — sprinkle to taste.  It would be a great sandwich for a picnic in the park too!

Cajun Chicken Club Sandwich
Serves 4

Ingredients

• 4-8 Chicken breast tenders, boneless skinless
• 1/2 tsp Cajun Seasoning — to 1 tsp (Konriko Brand Creole Seasoning is great!)
• 1 Tbsp vegetable oil
• 4 slices Swiss Cheese
• 1/4 cup Creamy Parmesan Dressing (I like Marie’s brand Ceasar Dressing)
• 4  French rolls, split and toasted
• 8 slices Tomato
• 8 slices Bacon, cooked crisp

Instructions
Flatten the chicken to 3/8 inch thickness; sprinkle with Cajun/Creole seasoning.  In a skillet, cook chicken in oil for 5 minutes on each side, or until juices run clear.  Place cheese over chicken.  Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
Spread dressing on toasted bread halves.  Layer bottom halves with two slices of tomato each.  Then place chicken on top, followed by crisp bacon; replace tops and enjoy.

Printable Recipe