A bit of leftover rotisserie-style whole chicken remained in the fridge, just the right amount for a batch of chicken salad, and that made Wednesday's dinner an easy call: chicken salad melts. Sure, I put store-bought hamburger buns into play as well, but they ought not go to waste. And there were still some DoubleTree-style chocolate chip-walnut cookies for an indulgent coda, so why not just be glad for another good day at the Roediger House?
Based on "Chicken Salad Melt," a Roediger House original recipe.
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