Chicken Salad and Sandwich
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Rotisserie chicken with a salted Mexican crema dressing
- Author: TJ
- Prep Time: 30
- Total Time: 30 minutes
- Yield: 3-4 1x
- 2–1/4 cups rotisserie chicken meat – shredded
- 1/2 cup salted crema Mexicana sour cream
- 1 TBL mayonnaise
- 2 TBL chopped walnuts
- 1 celery rib – diced
- 1 green onion – sliced including tops
- Salt – to taste
- 1 tsp fresh dill – chopped
- 1/2 tsp freshly cracked black pepper – more to taste
- Mixed greens, olive oil drizzle, lime wedge – for a salad
- Bread of your choice, ripe tomato and mixed greens – for a sandwich
- Kettle chips – side
Chicken Salad
- Pull and trim the meat from a rotisserie chicken mixing breast meat with thigh and leg meat
- Gently mix the meat, celery, green onion and walnuts. Add the crema, mayonnaise, black pepper and dill
- Fold the chicken salad together until thoroughly combined and salt to taste
- Serve over a bed of lettuce or mixed greens with a drizzle of olive oil, or tightly cover and refrigerate until ready to serve
- Garnish with a few more chopped walnuts and a sprinkle of cracked black pepper
Chicken Salad Sandwich
- Butter and toast your sandwich bread or bun
- Dress the bun with salad greens, thinly sliced tomato and chicken salad
- Garnish with additional chopped walnuts and cracked pepper