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!

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