• Tweet

This recipe is great for either cold or melt style sandwiches. I then use any of the leftover salad as filling for enchiladas.

CHICKEN SALAD for plain or melt SANDWICHES
4 cups FINELY chopped rotisserie chicken
3/4 cup FINELY chopped celery
1/2 cup FINELY chopped green/spring onions
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
3 tablespoons sweet pickle relish, drained
FRESH ground sea salt and black pepper, to taste
Sliced white American cheese or shredded medium cheddar (optional)

• Whisk mayonnaise together with the vinegar.
• Season to taste with FRESH ground sea salt and black pepper.
• Fold in pickle relish, celery and onions until well blended.
• Add chicken, stirring until well blended.
• Chill until ready to serve or prepare melt sandwiches. Butter outsides of sourdough bread.
• Arrange cheese on bottom slice.
• Top with chicken salad followed by more cheese.
• Add top buttered piece of bread and press down slightly.
• Grill over medium heat on pancake griddle.

GREEN CHILE CHICKEN ENCHILADAS
flour tortillas
sour cream
shredded taco blend cheese
green enchilada sauce
minced green onions

• Preheat oven to 350°.
• Lightly spray baking dish with non stick cooking spray.
• Spread a thin layer of sour cream over each tortilla.
• Sprinkle a bit of cheese over each tortilla.
• Add chicken salad to one third of the tortilla, roll up and place in baking dish.
• Top with enchilada sauce and shredded cheese.
• Bake 30-45 minutes until heated through.
• Sprinkle with green onions and serve.