Since the previous evening's meal gifted me with just the right amount of cooked chicken breast, last Friday I turned it into a souped-up chicken salad, to be piled high atop a remaining brioche burger bun, crowned with a slice of American cheese, baked until just melted, and served with harvest cheddar Sun Chips. It was a pretty tasty supper for starting off a fine weekend. And I was a little surprised I hadn't made this in over two years (or 570 meals ago)!
Based on "Chicken Salad Melt," a Roediger House original recipe.
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