I love a creamy chicken salad with the texture from celery and a special saltiness from the American cheese. I am a huge fan of Willow Tree Chicken Salad, which is based in Massachusetts, however, when I want chicken salad that is less sweet, I make my own. This is a great way to use leftovers from poached or roasted chicken and is a great afternoon snack or for light lunch.
Adapted from Cooks.com
- 1 c. roasted chicken, diced
- 1/3 c. celery
- 1/3 c. mayonnaise or vegannaise
- 1 slice white American cheese
- Salt and pepper to taste
Combine chicken and celery. In blender or food processor, mix American cheese and mayonnaise until smooth and creamy. Fold into chicken mixture until well blended. Season to taste.
Leftover chopped roast chicken
Chicken salad on a slice of toast
