Chicken salad sandwich was one of my favorites as a child. Back then, however, I did not want chopped onions in my chicken salad filling. I don’t remember anymore when the craving for more flavors, textures and contrasts began. By the time I was in college, I remember that I was already adding not only chopped onion but chopped celery and carrot as well.
Cheese pimiento was the one sandwich filling that my mother could make with her eyes closed. She wasn’t a good cook (heck, she couldn’t and still can’t cook, period) but she made great cheese pimiento sandwiches.
Two days ago, I combined these two well-loved sandwich fillings. Chicken salad plus cheese pimiento. The result was a blast.
Finely chopped chicken meat, celery, carrot, onion and roasted bell peppers were mixed with mayo, grated sharp cheddar and cream cheeses.
The taste bud experience wasn’t even enough. I served the salad a second time using a presentation I saw on Food Network.
Using an ice cream scoop to mold the salad, I placed a mound on top of two lettuce leaves.
Then, I used a rolling pin to thin out bread slices, cut them into triangles, grilled them then stuck them on the molded chicken salad.
Comfort food times two. Oooh la la.
Ingredients
- 1 c. of finely chopped cooked chicken meat
- 2 tbsps. of chopped roasted bell peppers (see how to roast and skin bell peppers)
- 1 tbsp. of chopped celery
- 1 tbsp. of chopped carrot (I blanched before chopping)
- 1 tbsp. of chopped onion
- 1 tbsp. of sweet pickle relish
- 1 tsp. of chopped parsley
- 1/2 c. of shredded sharp cheddar cheese
- 1/4 c. of softened cream cheese
- mayonnaise, just enough to bind, about 2 tbsps.
- salt and pepper, to taste
Instructions
- Place all the ingredients in a bowl and mix lightly just until combined.
- Spread on toasted bread or serve on a plate with pieces of toasted bread.
Quick notes
Toasted bell peppers also come in jars. You can use these but you have to drain them first.
Preparation time: 10 minute(s)
Number of servings (yield): 2
Iced Rose “Tea” is the Perfect Summer Drink
Cabbage, Carrot and Pineapple Coleslaw
Thai Pandan Chicken (Gai Ob Bai Toey)
Avocados: how to tell when they are ripe and how to hasten ripening
It looks good Ms. Connie. I will definitely try this. Malapit na naman ang klase ng mga bata, I’m sure they will love this. Btw, Prof. Myrna Feliciano says “hi!”. She happened to caught me while reading your blog when we’re in a seminar, hahah! She told me, print mo din ako nyan ha? lol!
HAHAHAHA Oh, please say hi to her too if you see her again before I do. :)
wow! how you describe the taste seems so heavenly. surely i’m going to try this, minus the onions. hehe i’m not as adventurous as you with regards to onions. until now i can’t keep up with the taste of uncooked onions mixed with any kind of food. maybe i can try to put powdered onions insted..
If you’re not going to use fresh onion, you can try dried roasted onions (in jars, spice section of better supermarkets). Powdered onion won’t give you any texture.
How long can we keep the chicken spread in the refrigerator, if we have left-over?
Two to three days.
Beautiful presentation, Connie! And you’re right, it is comfort food. Thank you again.
Wish I thought of the presentation myself :-P