Tag: sandwich

Ham and Swiss Po’ Boy

I’m slowly (but surely) perfecting my homemade po’ boy bread. It has the perfect thin, but crunchy, crust, with a warm, soft inside. I just need to work on my dough rolling skills. Even still, that lack of loaf perfection doesn’t stop me from enjoying an absolutely great ham and Swiss po’ boy. The ham has a nice little spicy kick, the cheese just starts to melt. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.

Ham and Swiss Po' Boy

The Right Chips For A Great Sandwich

I always grab a bag (or two) of Zapp’s chips to go with my ham and Swiss po’ boy. They have the best crunch and flavor, plus it’s a tradition to eat Zapp’s with a po’ boy. The last time (sadly, a long time ago) I was in New Orleans I had Zapp’s with my po’ boys, so I do the same at home. Food memories like that are the best, you know?

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Oh Boy po boy.

Ham and Swiss Po' Boy
Print Pin
5 from 1 vote

Ham and Swiss Po’ Boy

The ham has a nice little spicy kick, the cheese just starts to melt. All topped with crunchy fresh lettuce mixed with spicy Creole mustard and fresh chopped tomatoes.
Course Main
Cuisine American
Keyword sandwich
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 serving
Calories 652kcal
Author Inspired by a recipe from The Southern Po Boy Cookbook

Equipment

Ingredients

For the po boy

  • 1 6 inch French bread
  • ¼ pound deli sandwich meat thin sliced ham
  • 1 teaspoon Cajun seasoning
  • 2 slices Swiss cheese divided
  • â…” cup lettuce dressing see below
  • 1 cup tomato chopped

For the lettuce mixture

Instructions

For the po boy

  • Slice bread horizontally.
  • Place sandwich meat in a medium skillet over medium heat.
  • Sprinkle with the Cajun seasoning and warm the meat thoroughly.
  • Transfer to the bottom bread half.
  • Add cheese and top with the lettuce dressing, tomato, and top bread half.
  • Devour immediately.

For the lettuce mixture

  • Place all ingredients in a medium bowl and fold to combine.

Notes

Feel free to add some pickle slices, too!

Nutrition

Calories: 652kcal | Carbohydrates: 13g | Protein: 37g | Fat: 51g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1831mg | Potassium: 859mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2782IU | Vitamin C: 24mg | Calcium: 322mg | Iron: 2mg

Nutritional values are approximate.

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Crab Cake Po’ Boy

Oh how I do love po’ boys. Guaranteed great bread, with a crunchy crust and soft insides. Fresh toppings that always pack a little kick. And a bag of Zapp’s chips. The perfect meal. This crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.

Crab Cake Po' Boy

Oh, The Creamy Lettuce Mix!

The lettuce mixture on this crab cake po’ boy has become my standard po’ boy dressing. It has just the right amount of kick for me, and a little crunch. I pick up a head of iceberg lettuce, shred and chop it, and stuff it into a baggie in the fridge, always on hand when I need to make a po’ boy, which is quite often.

I made the bread myself, using a dough recipe that uses a bread machine. The bread is perfect in flavor and texture. But I admit, my dough rolling technique needs work. Sometimes I get perfect loaves, sometimes I don’t. I could substitute French bread,  but honestly it’s not quite the same texture. Close, but not quite. Close enough in a pinch, I’d say.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Love crab cakes as much as I do? Try my Creole crab cake sliders too!

Crab Cake Po' Boy
Print Pin
4.50 from 2 votes

Crab Cake Po’ Boy

his crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.
Course Main
Cuisine American
Keyword crab cakes, sandwich
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 serving
Calories 229kcal
Author Inspired by the Southern Po’ Boy Cookbook

Equipment

Ingredients

For the po’ boy

  • 2 crab cakes cooked
  • 1 6 inch French bread
  • 3 slices tomato

For the lettuce mixture

Instructions

For the po’ boy

  • Cut the French bread in half horizontally.
  • Add the sliced tomato, cooked crab cakes and the lettuce mixture.
  • Devour

For the lettuce mixture

  • Place all ingredients in a medium bowl and fold to combine.

Notes

These are also great served on slider or small hamburger buns!

Nutrition

Calories: 229kcal | Carbohydrates: 7g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 415mg | Potassium: 302mg | Fiber: 2g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg

Nutritional values are approximate.

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Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch. This is a great sandwich.

Toasted Italian Sandwich

The Perfect Sandwich

My favorite bread for these toasted Italian sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust. I like to serve my sandwiches with my quick-fix Italian salad (made without adding meat).

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The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

Toasted Italian Sandwich
Print Pin
5 from 1 vote

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich.
Course Main
Cuisine American
Keyword Italian, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 555kcal
Author Based on a recipe from Mess for Less

Equipment

Ingredients

  • 1 ciabatta roll sliced horizontally
  • 1 tablespoon pesto
  • 1 tablespoon sun-dried tomatoes chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicola
  • 1 slice Sopressata

Instructions

  • Heat a large skillet, cast iron skillet or Griddler.
  • Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  • Spread the top of the roll with pesto and sun-dried tomatoes.
  • Add the cheese and meats to the bottom slice.
  • Return to the skillet to melt the cheese.
  • Add the top bun, slice and serve.

Notes

You can also use French or Italian bread.

Nutrition

Calories: 555kcal | Carbohydrates: 32g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1404mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 1mg

Nutritional values are approximate.

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Southern Reuben Sandwich

For years and years and years I made my Reuben sandwiches pretty ‘normal’. Russian or Thousand Island dressing. A little (or a lot) of corned beef or pastrami. Warmed sauerkraut. And plenty of Swiss cheese. Then along came this southern take on a Reuben sandwich. I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.

Southern Reuben Sandwich

A Better Reuben

I prefer pastrami on my southern Reuben sandwich. I like the extra kick of the peppery flavoring. And when it comes to pastrami, my hands-down favorite is my homemade version. Sure, I’m biased, but for good reason. I’ve never heard anything but high praise for my pastrami. I can never make enough.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my slow cooker chopped corned beef Reuben sandwich.

Southern Reuben Sandwich
Print Pin
5 from 1 vote

Southern Reuben Sandwich

 I’ll never make a Reuben the ‘old’ way again. Crunchy tangy coleslaw replaces the kraut. A spicy homemade dressing replaces the stuff out of the bottle. This is nothing but good.
Course Main
Cuisine American
Keyword corned beef, sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 754kcal

Equipment

Ingredients

For the sauce mixture

For the slaw mixture

  • ½ cup sauce mixture from above
  • 3 cups coleslaw mix

For the sandwich

  • Sauce and slaw mixtures from above
  • 8 slices rye bread
  • 4 slices Swiss cheese
  • 1 pound pastrami sliced thin

Instructions

For the sauce mixture

  • Combine all ingredients.

For the slaw mixture

  • Combine all ingredients.

For the sandwich

  • Note: If desired you can toast the sandwich in the oven in a 350 F oven for 10-15 minutes.
  • Slather one side of each slice of bread with 1 tablespoon of the sauce mixture.
  • Divide cheese, meat and slaw mixture between 4 slices of the bread.
  • Top with remaining bread and serve.

Notes

Also great made with thinly sliced corned beef.

Nutrition

Calories: 754kcal | Carbohydrates: 42g | Protein: 34g | Fat: 50g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 2095mg | Potassium: 529mg | Fiber: 5g | Sugar: 10g | Vitamin A: 408IU | Vitamin C: 59mg | Calcium: 220mg | Iron: 5mg

Nutritional values are approximate.

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Ham and Egg Sandwiches

My wife proclaimed this to be the best egg salad she’s had. I’m surely not going to argue with her, either. It’s light, fluffy and tasty, and goes perfectly with thin-sliced ham. Nothing fancy here, just great ham and egg sandwiches. The original recipe was meant to make finger sandwiches, which you could do, but if I’m coming I’d prefer the full-sized version, please!

Ham and Egg Sandwiches

Make It Your Way

I chopped the ham to give it more of a shaved ham feel, a little lighter than just sliced ham. I think it went better with the airy egg salad. You don’t have to do that, and in fact, you really don’t need the ham at all. No matter how you do it, these ham and egg sandwiches are a delight.

I’m Boiled Egg Challenged

I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 6 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!

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Also try my yummy ham salad sandwiches.

Ham and Egg Sandwiches
Print Pin
5 from 1 vote

Ham and Egg Sandwiches

Nothing fancy here, just great ham and egg sandwiches. 
Course Main
Cuisine American
Keyword eggs, ham, salad, sandwich
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 sandwiches
Calories 464kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the eggs into a large bowl.
  • Mash with a potato masher.
  • Add the mustard powder, salt and pepper, mayonnaise and parsley and mix well. Add more mayonnaise if the mixture is too thick to spread.
  • Divide the egg mixture between 6 pieces of bread.
  • Divide the ham between the sandwiches.
  • Divide and spread the Dijon onto one side of the remaining bread slices and place on top of the sandwiches.

Notes

I like to serve this on toasted bread, but toasting it is optional!

Nutrition

Calories: 464kcal | Carbohydrates: 26g | Protein: 12g | Fat: 35g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 612mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 523IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 3mg

Nutritional values are approximate.

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BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!

BBQ Meatloaf Sandwiches

This Isn’t A Salad

Don’t mess around with little ole thin slices of meatloaf when you make BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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Also try my pepper jack meatloaf.

BBQ Meatloaf Sandwiches
Print Pin
5 from 1 vote

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches.
Course Main
Cuisine American
Keyword meatloaf, sandwich
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 610kcal
Author Based on a recipe from The Cozy Apron

Equipment

Ingredients

Instructions

  • Preheat your oven to 350 F.
  • Line a baking sheet with foil.
  • Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  • Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  • Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  • Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  • Bake 45-50 minutes or until the internal temperature reaches 165 F.
  • Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  • Slather buns with mayonnaise.
  • Slice meatloaf and place on the buns.
  • Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  • Add top bun, serve, and devour.

Notes

You’ll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.

Nutrition

Calories: 610kcal | Carbohydrates: 58g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1369mg | Potassium: 516mg | Fiber: 3g | Sugar: 19g | Vitamin A: 183IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 5mg

Nutritional values are approximate.

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Country Ham Egg Muffin

I’ve made my share of egg sandwiches. And they were all good, but there was just a little something missing from them. Something was needed to put them over-the-top. When I ran across the recipe for these country ham egg muffin sandwiches in John Currence’s Big Bad Breakfast I quickly put the items I needed to make them onto my grocery list. They turned out to be my favorite egg sandwiches of all time. And nothing is missing from them. I’ve made them three times this week already (is that wrong?).

Country Ham Egg Muffin

The Perfect Breakfast Sandwich

Velveety American cheese, hot sauce, fried ham, a little thyme and salt and pepper, mayonnaise, and a perfect egg. Each bite was perfect. And don’t omit the mayonnaise. At first I wasn’t sure about mayonnaise on an egg sandwich. I’m not sure why. Maybe it’s because I associate mayonnaise with a big ole meaty lunch sandwich and not breakfast. Well, mayonnaise is really great on these country ham egg muffins, so don’t leave it off!

Oh how I wish I could eat at City Grocery. It’s on my bucket list for sure.

Also try my cowboy breakfast sandwiches.

Country Ham Egg Muffin
Print Pin
5 from 1 vote

Country Ham Egg Muffin

These turned out to be my favorite egg sandwiches of all time. I’ve made them three times this week already (is that wrong?).
Course Breakfast
Cuisine American
Keyword breakfast, sandwich
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches
Calories 625kcal
Author Based on a recipe from Big Bad Breakfast

Equipment

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Brush the insides of the muffins with 1/4 cup of the butter.
  • Place onto a baking sheet and bake until lightly golden and starting to get crispy around the edges.
  • Add 2 tablespoons of the remaining butter to a large over-safe skillet over medium-high heat.
  • Add the ham and brown on both sides. Remove.
  • Add remaining butter to the skillet.
  • Crack eggs into 4 silicon ring molds.
  • Sprinkle with thyme, salt and pepper.
  • Reduce heat to low and cook for 2 minutes or until the whites are almost done.
  • Transfer the skillet to the oven and cook another 2 minutes until the whites are cooked. Remove.
  • Spread mayonnaise on the muffin halves.
  • Add the cheese, ham, eggs, a few splashes of hot sauce and the muffin tops.
  • If desired, place the sandwiches in the oven for 5 minutes to lightly melt the cheese.

Notes

You can substitute bacon for the ham.

Nutrition

Calories: 625kcal | Carbohydrates: 28g | Protein: 22g | Fat: 47g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 294mg | Sodium: 1288mg | Potassium: 301mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 2mg

Nutritional values are approximate.

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Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. Some more cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner. Every bite sure is tasty gooey cheesy!

Baked Italian Sub Pizza

The Best Toppings In Every Bite

To spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my French bread pizza rustica.

This recipe was inspired by a recipe from My Fridge Food.

Baked Italian Sub Pizza
Print Pin
5 from 1 vote

Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). 
Course Main
Cuisine American
Keyword French bread, pizza
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 servings
Calories 1092kcal
Author Based on a recipe from My Fridge Food

Equipment

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Cut the bread in half lengthwise and place on a foil-lined baking sheet.
  • Brush the insides of each half of bread with the Italian dressing.
  • Divide the tomato, salami, ham, olives and peppers between the two bread halves.
  • Add cheeses.
  • Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
  • Cut into slices and serve.

Notes

Wrap any leftover pizza in foil and refrigerate. Reheat at 350 F for 15 minutes.

Nutrition

Calories: 1092kcal | Carbohydrates: 124g | Protein: 55g | Fat: 42g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 3085mg | Potassium: 860mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1446IU | Vitamin C: 28mg | Calcium: 462mg | Iron: 9mg

Nutritional values are approximate.

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Deluxe Andouille Po Boy

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this deluxe andouille po boy. In minutes I’m having a great meal. I do go through the ‘trouble’ of making my own po boy bread, but that’s mostly because I just cannot seem to find great po boy bread here. French bread will do in a bind, but it’s just not quite the same. The texture is definitely different. For a topping, I use a simple but wonderfully spicy lettuce mixture. And you can never, ever go wrong with andouille sausage. That perfect spicy kick, in a casing that pops when you bite into it.

Deluxe Andouille Po Boy

A Crazy Good Sandwich

I use the lettuce mixture on all of my po boys, not just this andouille version. It’s also great on hamburgers or hot dogs. It takes only a minute or two to make. When I pick up heads of iceberg lettuce at the grocery store I’ll shred and chop them and place them into baggies or containers along with a paper towel. That way I always have lettuce on hand for a quick po boy.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For...
Blue Plate Real Mayonnaise, Homestyle Mayo For…
  • Real Mayonnaise Made Like Homemade: Time-honored…
  • A History of Delicious: Our simple…
$5.49 Amazon Prime
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Also try my more traditional andouille po boy served up with a classic comeback sauce.

Andouille Po Boy Version 2.0
Print Pin
5 from 1 vote

Deluxe Andouille Po Boy

I love a nice, big po boy sandwich. Even the most complicated po boy isn’t complicated, like this andouille po boy. In minutes I’m having a great meal. 
Course Main
Cuisine American
Keyword sandwich, sausage
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 1557kcal
Author Based on a recipe from The Southern Po’ Boy Cookbook

Equipment

Ingredients

  • 1 loaf po boy bread sliced horizontally (substitute French bread)
  • 1 pound andouille sausages cooked, halved (you can substitute smoked sausage)

Lettuce mixture

Instructions

  • Preheat oven to 350 F.
  • Place the bread halves on a baking sheet and place in oven for 5 minutes. Remove.
  • Also place the halved sausages on the sheet pan and warm thoroughly. Remove.
  • Place the sausages on the bottom bread half.
  • Top with the lettuce mixture and top bread half.
  • Cut in half and serve.

Lettuce mixture

  • Combine all ingredients in a bowl.

Notes

Can’t find andouille? You can substitute smoked sausage.

Nutrition

Calories: 1557kcal | Carbohydrates: 116g | Protein: 69g | Fat: 90g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 3461mg | Potassium: 1015mg | Fiber: 6g | Sugar: 7g | Vitamin A: 306IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 11mg

Nutritional values are approximate.

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Spicy Chicken Salad

A better name for this spicy chicken salad would be ‘the greatest, absolutely fantastic, totally different, outrageously superb chicken salad’, but that’s too long for a blog post title. This is not your typical chicken salad. Sure, it’s mayonnaise-creamy, but there are special, unexpected ingredients in there too. Like cheese (in a chicken salad????! Seriously, who does that?). And bell pepper (why didn’t I think of that? It adds great crunch and flavor). And tart sour cream???! And my favorite flavors, spicy smoky chipotle and cooling creamy avocado. What a great and definitely different chicken salad this is!

Spicy Chicken Salad

A Seriously Good Twist On A Classic

I wouldn’t change a thing about this spicy chicken salad. If you aren’t going to use the entire batch at once, I do recommend that you only mix in avocado with what you will use. After all, the avocado isn’t going to keep for long. You’re better off mixing it in when you need it.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Got leftover fried chicken? Also try my fried chicken salad and one of our favorites, Big Daddy’s Kick’n Chicken Salad.

Spicy Chicken Salad
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4 from 1 vote

Spicy Chicken Salad

A better name for this spicy chicken salad would be ‘absolutely fantastic, totally different, outrageously great chicken salad’, but that’s too long for a blog post title. This is not your typical chicken salad.
Course Main
Cuisine American
Keyword chicken salad, spicy
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 1050kcal
Author Based on a recipe from Life’s Ambrosia

Ingredients

Instructions

  • Place the mayonnaise, sour cream, lime juice, salt, garlic powder, chipotle powder, onion powder and cumin in a large bowl. Whisk until smooth.
  • Add the chicken, bell pepper and cheese and stir.
  • Cover and refrigerate for 15 minutes.
  • Gently fold in the avocado and serve on bread, in wraps, or on crispy lettuce.

Notes

Best served immediately.

Nutrition

Calories: 1050kcal | Carbohydrates: 7g | Protein: 124g | Fat: 56g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 382mg | Sodium: 811mg | Potassium: 1443mg | Fiber: 4g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 30mg | Calcium: 159mg | Iron: 7mg

Nutritional values are approximate.

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