Rotisserie Chicken salad & chicken salad melt
Roasted Garlic Balsamic Honey Brussels
Rotisserie Chicken salad & chicken salad melt
winner winner chicken dinner pt. 7!!! Chicken Salad Melts! Yall, this rotisserie chicken salad is SO good & easy by itself but it’s also an amazing base to add whatever flavors you want!
🍗🥗What you need for chicken salad base:
•1 rotisserie chicken- shredded - two cups worth
•1/4 cup mayo
•1/4 cup Greek yogurt
•1/4 cup pecans - toasted with butter
•1/2 lemon - juice only
•3 green onions sliced
•2 large celery sticks or 3 snack size finely diced
•s/p/OP & GP - to your taste!
❣️What to do:
•shred your chicken (if cold heat in microwave with wet paper towel on top for 2 minutes - works every time). •While this is heating, chop your veggies & toast your pecans (oven med-high heat approx 3 mins until fragrant).
•then in a large bowl mix all together
•the longer it sits the better!!!
***I prepped this earlier in the day for the sandwich melts to make dinner even easier on myself!
🧀🍗🍞 what you need for 4 melts:
•chicken salad (base recipe above)
•sourdough bread or bread of choice
•cheddar cheese (1 cup) ((1/4 cup per melt))
•sauce of choice if wanting - would be great on its own!
❣️What to do:
•slice your bread first & then put into cold oven & let it crisp while it’s preheating to 350* F.
•if adding a sauce to your chicken salad base - do this now!
•once oven has preheated and bread has a nice base layer of toast (around 10 mins) scoop your chicken salad on bread & add cheese.
•bake at 350 for 7-10 then broil if you want the cheese a little crispy for 2-3 minutes!