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Barbecued Chicken Salad Sandwiches Recipe

Photo by: Taste of Home

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An impromptu picnic inspired me to put together this dressed-up chicken salad sandwich. The sauce gives leftover poultry a scrumptious punch. An instant summertime favorite, these sandwiches have become a mainstay at our house.

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8 Servings
Prep: 15 min. + marinating Grill: 20 min. + cooling

Ingredients

1-1/2 pounds boneless skinless chicken breast
1/2 cup barbecue sauce
1 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 kaiser rolls, split
8 tomato slices
8 lettuce leaves

Directions

Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight.
Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Cool; cover and refrigerate chicken until chilled.
Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 481 calories, 27 g fat (4 g saturated fat), 57 mg cholesterol, 712 mg sodium, 34 g carbohydrate, 2 g fiber, 24 g protein.

Barbecued Chicken Salad Sandwiches published in Country Woman May/June 2004, p33

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia

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