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Chicken Salad Panini Recipe
Chicken Salad Panini Recipe photo by Taste of Home

Chicken Salad Panini Recipe

Publisher Photo
Grilled indoors, this delightful sandwich can be enjoyed any time of year. “The honey-mustard dressing gives the chicken plenty of pizzazz, and the apple and pecans lend a lively crunch,” notes Lisa Huff of Birmingham, Alabama.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup mayonnaise
  • 1-1/2 teaspoons honey
  • 3/4 teaspoon snipped fresh dill
  • 3/4 teaspoon Dijon mustard
  • Dash salt
  • Dash pepper
  • 1 cup cubed cooked chicken breast
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup chopped peeled apple
  • 1/4 cup chopped pecans, toasted
  • 6 slices white bread
  • 4 teaspoons butter, softened

Nutritional Facts

1 sandwich (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 730 calories, 42 g fat (14 g saturated fat), 116 mg cholesterol, 1,155 mg sodium, 52 g carbohydrate, 4 g fiber, 39 g protein.

Directions

  1. In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.
  2. Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches.
  3. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted. Yield: 2 servings.
Originally published as Chicken Salad Panini in Cooking for 2 Spring 2006, p31

Nutritional Facts

1 sandwich (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 730 calories, 42 g fat (14 g saturated fat), 116 mg cholesterol, 1,155 mg sodium, 52 g carbohydrate, 4 g fiber, 39 g protein.

Reviews for Chicken Salad Panini

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 22, 2014

"I liked this recipe but not quite as well as my usual chicken salad recipe that calls for curry powder. But this was a nice change up."

MY REVIEW
Reviewed Sep. 2, 2012

"I doubled the recipe & made it for company. Everyone was so impressed with it! I substituted dill weed since I didn't have fresh dill on hand & I used walnuts in place of pecans. Also used wheat french bread from the bakery. Will be making this one often!"

MY REVIEW
Reviewed Sep. 24, 2011

"very good"

MY REVIEW
Reviewed May. 24, 2011

"I found this recipe in a Cooking for Two issue nearly six years ago and it has become one of our favorite sandwich recipes! My husband does not care much for mayonnaise or mustard, but he LOVES these paninis! We have made them for guests many times over, and have made them for ourselves often. I usually make it with wheat bread, because that's what we usually have on hand. Either way though it's a very filling, absolutely delicious panini! The different flavors of all of the ingredients come together really well, and the dill gives it a slight tang that really just makes the recipe superb, in my opinion."

MY REVIEW
Reviewed Jan. 15, 2009

"This was like a chicken salad on bread! My whole family loved it...very easy to assemble,next time though I'd like to let the flavors meld a bit..."

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