Chicken and Red Bell Pepper Salad Sandwiches

Chicken and Red Bell Pepper Salad Sandwiches

33 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    1 h
katie_luvs2bake!
Recipe by  katie_luvs2bake!

“This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.”

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Ingredients

Adjust Servings

Original recipe yields 2 sandwiches

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Directions

  1. Bring a large pot of water to a boil; add chicken and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, cool and chop.
  2. Bring a small pot of water to a boil; add the bell pepper and cook until soft, about 10 minutes.
  3. Combine the bell pepper, chicken, cream, and mayonnaise in a food processor. Blend until mostly smooth. Season with salt and pepper. Spread about half of the mixture on each of two slices of bread and sandwich with the remaining bread.

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Reviews (33)

Rate This Recipe
Sarah Jo
70

Sarah Jo

I actually used leftover shredded "mexican" chicken in this recipe and reduced fat mayonnaise. I wanted a little more kick so I tossed in some chopped pickled jalapenos. I made a wrap out of this, filling it out a bit with shredded lettuce, halved cherry tomatoes and a little shredded sharp cheddar cheese. Simple and delicious.

Jillian
52

Jillian

Sometimes the simplest recipes turn out to be some of the best! I love chicken salad and I had two leftover herb grilled chicken breasts and a lonely red bell pepper that needed to be used up before grocery night. What a pleasant surprise this little recipe turned out to be! I cooked the bell pepper as instructed and put everything into the food processor along with the salt, pepper, as well as a bit of garlic and onion powders. I didn't have any heavy cream so I used half and half with light mayo (added a little more than called for). I let this chill for an hour before serving. This chicken salad was creamy and delicious. It was perfect on melba toast and next time I might try it in a wrap! Thanks for a really great recipe.

CookinBug
35

CookinBug

This is *SO* good! I made it for lunch and had it again for dinner! I had to cheat a little because I didn't have heavy cream. I used a teaspoon of skim milk and about a teaspoon of sour cream to thicken it a bit. Turned out very well. The flavor gets even better after it sits for a while. I ate it with baby spinach leaves for lunch and for dinner I had it on toasted wheat bread. Thank you, Katie! This is a keeper!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 505 cal
  • 25%
  • Fat
  • 32 g
  • 49%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 25.3 g
  • 51%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 742 mg
  • 30%

Based on a 2,000 calorie diet

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