Needless to say, we got about 30 minutes of the market in before the downpour came once again, tornado sirens were blaring, and we were heading home. Oh well, there is always next week!
So, last week my friend Lisa sent me an email asking for my chicken salad recipe. I guess I was supposed to send it to her, like ages ago, but I forgot, so I sent it to her before I would forget again. That got me thinking that we hadn't had homemade chicken salad in a long time, and my visit to the Candy Kitchen a few weeks back made me only want it even more.
I always like a sandwich toasted or in panini form, just seems better? So that is what we made, Chicken Salad Cheddar Melts. This is an easy dinner as you can make the salad up the night before as it only gets better sitting in the fridge!
Chicken Salad Cheddar Melts (makes 4 sandwiches)
2 boneless skinless chicken breasts
1/2 c. mayo
3 T. mustard
1 T. dill pickle relish
1 T. dill, plus an additional 1 t. dill for sauce
salt
pepper
sliced cheddar cheese
whole wheat bread
Place chicken breasts in a saucepan and cover with water. Add 1 T. dill to cooking water and bring to a boil. Then turn down to a simmer and cook until chicken is firm to the touch, about 15 minutes. Removed chicken and place in bowl to cool. Meanwhile mix other ingredients and set aside.
When chicken is cool, shred with fork, or dice into chunks. Mix with dressing and chill. Can be eaten cold in salads, or pressed between two slices of whole wheat bread with cheddar cheese for sandwiches or melts.
The dill is what does it for me in these melts. It just brings the chicken to a whole new level. Try it!
And I promise, one day, if I ever get a new camera, the pictures will do it justice:)
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