In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
roasted chicken salad
serves two
One of the local bakeries
sells a sack of six fresh-baked sourdough rolls for only $2. Yes, that's only
33 cents for a homemade roll—and I like to think they add a little dose
of love into each one too. But, remember food and cooking is supposed to fun,
so if you like plain sliced bread, go for it. I'm betting this would taste pretty
tasty on rye too.
1 cup (5.5 ounces) chopped
leftover roast chicken
Generous 1/4 cup (2 ounces)
chopped pickles
2 tablespoons (1 ounce)
mayonnaise
Salt and freshly ground
pepper, to taste
Handful of rocket arugula or
other tender field greens
Two sourdough sandwich
rolls, split in half
In a medium bowl, add the
chicken, pickles and mayonnaise. Stir with a rubber spatula or spoon until well
mixed. Season with salt and pepper. Toast bread, if you like, and evenly spoon
chicken salad onto the bottom half of the roll. Top each evenly with arugula,
cover with remaining half of roll and be happy you've got a healthy, homemade
lunch in just 5 minutes.
For safety's sake, don't
forget to include ice packs if you're taking these on a picnic.
URL to article: http://www.injennieskitchen.com/2010/06/roasted-chicken-salad.html
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