Chicken transforms into an array of appetizing lunches in these hot and cold sandwiches and wraps.
Fire up the broiler to make these hearty chicken cutlet sandwiches piled with sweet bell peppers and red onion. Melt provolone cheese over the top of the chicken and vegetables and serve on soft hoagie rolls spread with light mayonnaise.
Savor the flavor of spicy buffalo wings in sandwich form when you simmer chicken thighs in your slow cooker with crushed tomatoes and hot-pepper sauce. Serve the shredded chicken on hamburger buns with blue cheese dressing on the side, if you like.
Marinate thin ribbons of zucchini and red onion in lemon juice, lemon zest, and olive oil to make a creative sandwich topping. Cooked, shredded chicken (broil chicken cutlets or use leftovers) is mixed with the marinated zucchini, toasted almonds, and fresh parsley before being piled on Italian bread.
This sandwich -- a cross between an Asian chicken salad and a Vietnamese banh mi sandwich -- gets crunch and color from a refreshing slaw of red cabbage and carrots dressed in lime juice and soy sauce. Spread a baguette with mayonnaise and layer with shredded chicken, slaw, and fresh cilantro and mint leaves.
Mix nonfat Greek yogurt with curry powder, lemon juice, and just a touch of mayonnaise to make the light and spicy dressing for these open-faced chicken salad sandwiches. Stir in sliced almonds, cubed Granny Smith apple, and poached chicken breast, and serve on toasted whole-wheat pita breads.
Mash canned white beans with sauteed garlic and fresh rosemary to make the zesty spread for these grilled chicken sandwiches. Radishes and escarole add a nice peppery bite.