Hot Chicken Salad Sandwich and
Homemade Chicken Noodle Soup
Chicken salad is a fail safe go to for leftover chicken or that rotisserie bird you picked up on the cheap from the grocery, but the chilly air of the season demands something a bit more substantial, and well, just not so picnic-like. This cold weather makeover was just the ticket served up with some leftover chicken noodle soup, a combo sure to knock the chill off you.
Hot Chicken Salad
1 rotisserie chicken, meat removed and shredded
1 small onion, finely diced
leafy center of a head of celery, diced
1/2 cup slivered almonds, toasted
1 tbs. lemon juice
coarse salt and fresh ground black pepper
1 cup light mayo
1 cup (or more) 2% shredded sharp cheddar cheese
Combine the chicken, onion, celery and lemon juice; season to taste with salt and pepper. Lightly mix in just enough mayo to moisten lightly, about one cup. Spread into a lightly sprayed baking dish and sprinkle with the cheese. Bake at 350 degrees until the cheese is nicely browned.
We had this on some crusty whole grain bread with some leafy lettuce. The leftovers made fantastic wraps for lunch for the next few days.