When I do 2 Chickens $10 – 30 servings I always have a pile of cooked chicken meat bits, from which I make chicken salad for sandwiches. Celery, onion, pickles, mayo, mustard, seasonings. You can mix it up however you like, that is the base to work from. Sometimes I lean a bit lemon and dill, sometimes a bit spicier, or capers, or chopped black olives. Like tuna salad, you start with the basic mix and change it up. The veggies extend it, and cut through some of the mayo fattiness. The mayo keeps it moist and glues everything together. Make it a grilled cheese too!
The chicken salad, and some of the reserved bread that didn’t get into the freezer. I knew I would need it. I usually get 3-4 lunches from the two chickens.
About 1/4 cup of the chicken salad, spread evenly on the bread.
Bit more mayo on the other slice, top with tomato & lettuce.
put the top on. Add some fruit or a salad.
OR
Butter a slice of bread – frozen is ok here. Lay it buttered side down in a small pan. Over low, medium low heat. Never rush a grilled cheese!
Start the cheese melting, and top with 1/4 cup chicken salad. Place the second slice of bread on top buttered side up. Flip and toast until the bread is golden and crispy and the cheese is ooey and gooey.
Time makes good grilled cheese. Again, add a salad or fruit.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
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