Butterfly-Shaped Chicken Sandwiches Recipe

4.5 2 2
Butterfly-Shaped Chicken Sandwiches Recipe
Butterfly-Shaped Chicken Sandwiches Recipe photo by Taste of Home
Publisher Photo

Butterfly-Shaped Chicken Sandwiches Recipe

Read Reviews
4.5 2 2
Publisher Photo
"I never have any trouble getting my grandchildren to eat lunch when these cute sandwiches are on their plates," reports Maggie Lanksbury of Seattle, Washington. "You can use chives or little pieces of celery for the antennae," she suggests.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min. + cooling

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 3 green onions, chopped
  • 1/4 cup shredded carrot
  • 1/4 cup shredded cheddar cheese
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 3/4 cup mayonnaise
  • 18 slices white bread
  • 18 fresh baby carrots
  • 36 fresh chive pieces (about 1-1/2 inch long)
  • 36 carrot strips (about 1-1/2 inches long)
  • Sliced pimiento-stuffed olives

Directions

Place chicken in a large skillet; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until chicken is tender and juices run clear. Drain and cool.
Shred chicken; place in a bowl. Add onions, carrot and cheese. combine the salad dressing mix and mayonnaise; add to the chicken mixture. Spread over half of the bread slices; top with remaining bread. Diagonally cut each sandwich in half, creating four triangles.
To form wings, arrange two triangles with points toward each other and crust facing out. For each butterfly body, place one baby carrot between triangles; insert two chives into filling for antennae. Place one carrot strip in the center of each triangle. Place olive slices on wings. Yield: 9 servings.
Originally published as Butterfly Sandwiches in Quick Cooking July/August 2002, p13

Nutritional Facts

1 each: 360 calories, 19g fat (3g saturated fat), 38mg cholesterol, 1060mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 15g protein.

  • 1 pound boneless skinless chicken breasts
  • 3 green onions, chopped
  • 1/4 cup shredded carrot
  • 1/4 cup shredded cheddar cheese
  • 1 envelope (1 ounce) ranch salad dressing mix
  • 3/4 cup mayonnaise
  • 18 slices white bread
  • 18 fresh baby carrots
  • 36 fresh chive pieces (about 1-1/2 inch long)
  • 36 carrot strips (about 1-1/2 inches long)
  • Sliced pimiento-stuffed olives
  1. Place chicken in a large skillet; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until chicken is tender and juices run clear. Drain and cool.
  2. Shred chicken; place in a bowl. Add onions, carrot and cheese. combine the salad dressing mix and mayonnaise; add to the chicken mixture. Spread over half of the bread slices; top with remaining bread. Diagonally cut each sandwich in half, creating four triangles.
  3. To form wings, arrange two triangles with points toward each other and crust facing out. For each butterfly body, place one baby carrot between triangles; insert two chives into filling for antennae. Place one carrot strip in the center of each triangle. Place olive slices on wings. Yield: 9 servings.
Originally published as Butterfly Sandwiches in Quick Cooking July/August 2002, p13

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButterfly-Shaped Chicken Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
christycincy User ID: 6445428 53067
Reviewed Apr. 23, 2013

"I did not make these as butterflies, but I will if I ever need the cuteness factor. I was actually just looking for a different chicken salad recipe and this one was great. Very tasty!"

MY REVIEW
Serendipitymom12 User ID: 5884184 36134
Reviewed Mar. 19, 2011

"This one was absolutely delicious and very fun for my kids! I saved time with the chicken by buying them in canned. This one is a keeper! Thanks for the recipe!"

Loading Image