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Chicken and Red Bell Pepper Salad Sandwiches

Chicken and Red Bell Pepper Salad Sandwiches

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    1 h
katie_luvs2bake!

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 28.2g
  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
70

Sarah Jo

6/13/2012

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
53

Jillian

8/18/2010

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

2/9/2009

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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