Chicken Salad Sandwiches with Blue CheeseLeo Gong
Using roast chicken from the grocery store makes this recipe super-easy. Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread.
Recipe information
Yield
Makes 6
Ingredients
Cut in half horizontally:
6 soft rolls (such as kaiser)
Divide evenly among roll halves:
6 ounces creamy blue cheese
Combine in large bowl:
2 cups chopped cooked chicken
2/3 cup chopped celery
1/3 cup light mayonnaise
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
Salt and pepper
Preparation
Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.
