Print Options

Back to Butterfly-Shaped Chicken Sandwiches >

Include these items:

Select reviews >

Taste of Home Logo

Butterfly-Shaped Chicken Sandwiches

 Butterfly-Shaped Chicken Sandwiches
"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.
9 ServingsPrep: 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

2 of 2

Butterfly-Shaped Chicken Sandwiches (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 360 calories, 19 g fat (3 g saturated fat), 38 mg cholesterol, 1,060 mg sodium, 32 g carbohydrate, 2 g fiber, 15 g protein.