Chicken Salad Melt

Name: Chicken Salad Melt
Yield: 8 sandwiches
Cuisine: American
Ingredients: 1 pound cooked chicken 1/4 - 1/2 inch dice; 1 stalk celery -- washed and fine dice; 1/4 of onion -- fine dice; 1/4 of red bell pepper -- fine dice; 2 tablespoons parsley -- no stems and finely chopped; 1/2 cup mayonnaise; 1/2 cup ranch salad dressing; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 slices bread- per sandwich; 2 slices Pepper Jack cheese- per sandwich

@chefcraig @chefcraigswoodcrafts

Falls Church

This chicken salad also taste great on Toast, Pita or on a Sub roll:)

@chefcraig @chefcraigswoodcrafts

Falls Church

This chicken salad also taste great on Toast, Pita or on a Sub roll:)

Saved

Ingredients

8 sandwiches

1 poundcooked chicken 1/4 - 1/2 inch dice
1 stalkcelery -- washed and fine dice
1/4of onion -- fine dice
1/4of red bell pepper -- fine dice
2 tablespoonsparsley -- no stems and finely chopped
1/2 cupmayonnaise
1/2 cupranch salad dressing
1/2 teaspoonsalt
1/2 teaspoonblack pepper
2 slicesbread- per sandwich
2 slicesPepper Jack cheese- per sandwich

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Steps

1

Dice chicken ( I like to use the Rotisserie Chicken or left over baked.
2

Mix all of the salad ingredients together and let sit.
3

Place a slice of cheese on each side of the bread add chicken salad in between.
4

Spray with pan spray or use 1 teaspoon of melted butter for each side of the sandwich on a griddle pan over a moderate heat and cook until GBD about 3-4 minutes each side.
5

Cheese should be melty, melty