Dried Cherry Chicken Sandwich

The best and most convent things to eat during lunch are sandwiches. They become especially delicious if they are made out of chicken, fruits and nuts. Here is the perfect cold chicken sandwich recipe for you.

Ingredients

• Cooked chicken (cubed), 4 cups
• Shallots (minced), 2
• Dried cherries, ¾ cup
• Chopped pecans, ½ cup
• Mayonnaise, 1/3 cup
• Celery (diced), 1 rib
• Greek yogurt, 1/3 cup
• White wine vinegar, 3 tbsp
• Salt and pepper, to taste
• Bread, as per needed

Preparation

1. Take a large bowl and add all the ingredients to it. Mix well and store it in the fridge.
2. To make sandwiches, take two pieces of bread and toast them. Add the salad mix to it and serve.

Fajita Chicken Quesadilla

Have you been craving fajita chicken and quesadilla? Why not mix them together so you can attain the goodness of the two in the effort of one? This is exactly what this recipe is all about. Once you try this, it will definitely become one of your must have lunches of the week.

Ingredients

• Red sweet pepper (seeded and sliced in bite sized pieces), ½
• Serrano pepper (seeded and sliced in bite sized pieces), 1
• Cooked chicken (shredded), 1 cup
• Onion (sliced thinly), ½
• 6 inch white corn tortillas, 4
• Cheese, ½ cup
• Tomatoes (sliced thinly), 2
• Vegetable oil, 2 tsp
• Sour cream, 2 tbsp
• Fresh cilantro, 1 tsp

Preparation

1. In a pan, on medium high heat, cook onion, Serrano and sweet pepper, till they are tender. Remove from heat and set aside.
2. Spray some oil on one side of two tortillas. On the other side add the cheese, onion mix, shredded chicken, tomato, cilantro and the rest of the cheese. Cover with the other two tortillas and coat the top with oil.
3. On medium heat, cook for as long as the cheese melts. Serve. You can cook it overnight, keep in the fridge and take to work the next day if you wish. Heat it up before eating.

Chicken Basil Salad Sandwich

Basil is one of the most aromatic herbs found. When added to chicken it not only smells divine but enhances the flavor supremely. Try out this sandwich recipe and see how you like it.

Ingredients

• Cooked chicken breasts, 3
• Scallions (chopped), 2
• Butter, 2 tbsp
• Fresh basil leaves (chopped), ¼ cup
• Red onion (diced), 1
• Mushrooms, ¾ pounds
• Ripe avocado (diced), 1
• Toasted walnuts (chopped), ½ cup
• Lemon juice, 2 tbsp
• Mayonnaise, ¼ cup
• Toasted bread, 4 slices

Preparation

1. Heat a pan on medium heat and add butter to it. Put in mushrooms and cook for 7 minutes. Add salt and pepper and remove from heat.
2. In a bowl, add bite sized chicken pieces and combine it with the rest of the ingredients including the mushrooms. Mix till well combined.
3. Spread on the toast and consume whenever you like.

Buttery Lemon A la Chicken

Ingredients

• Halved chicken breasts (skinless and boneless), 6 (pound the chicken breast so it is flattened)
• Butter, 1/3 cup
• Flour, ½ cup
• Lemon pepper seasoning, 2 tsp
• Sliced lemons, 2
• Salt, to taste

Preparation

1. In a small bowl, mix salt, lemon pepper seasoning and four. Coat the chicken in this.
2. Heat a skillet and add butter to it. Fry the chicken pieces one by one so that they are browned. No pink should be left in the meat. Once all are fried, add them back to the skillet and pour lemon juice on them. Cover and cook for another 5 minutes.
3. This can be eaten with a fork, bread or boiled rice depending on your preference.

Buttermilk Chicken

Ingredients

• Halved chicken breasts (skinless and boneless), 4
• Egg, 1
• Buttermilk, 1 ¾ cup
• Flour, 1 cup
• Onion powder, ¾ tsp
• Red pepper, ¾ tsp
• Black pepper, 2 tsp
• Salt, to taste
• Canola oil, 2 tbsp

Preparation

1. In a Ziploc bag, add chicken, egg, ¼ tsp onion powder, ¼ tsp red pepper, and buttermilk. Shake and put in fridge for 4 hours.
2. Preheat oven to 425 degrees F.
3. Take chicken out from the fridge and Ziploc bag and place in a pan. Add salt, remaining onion powder, red pepper, black pepper, flour to it. Mix it well and then fry in oil for 4 minutes over medium heat.
4. Then put the skillet in the oven and bake for 10 minutes. When done, serve.
5. You can make this chicken in advance and store in fridge for later use. Reheat when eating.

Chicken In Cabbage Leaves

Ingredients

• Cabbage leaves, 8
• Chicken breasts (boneless, skinless), 1 pound
• Cucumber (chopped), 1/3 cup
• Cilantro (chopped), 3 tbsp
• Shallots (chopped), ¼ cup
• Lime juice, 3 tbsp
• Thai chili paste, 1-2 tsp
• Canola oil, 1 tbsp
• Salt, to taste

Preparation

1. In a food processor, add chicken, chili paste and salt. Pulse till smooth.
2. Take a large pan, add oil to it and heat on medium low. Add the chicken to the pan and cook till tender. Make sure you keep stirring.
3. Once done, remove pan from heat and then add in cucumber, lime juice and cilantro. Mix well.
4. Put cabbage leaves in a plat and divide the chicken mixture evenly among them. You can store it in a lunch box and eat whenever you like.