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Chicken Salad Patty Melt

Special thanks to: KH, Riverside, CA Servings: 1 Directions: 1 cup cooked (boiled or pan seared with olive oil) chicken, diced 1/4 cup coarsely chopped pecans 1 to 2 tablespoons diced onion 1 to 2 tablespoons chopped cilantro 1/4 cup mayonaise garlic salt to taste Comercial Mexican blend shredded cheese Mix all but the last ingredient well. On a sheet of aluminum foil shape a flat square of the chicken salad mixture. Cover the square with generous amount of Mexican blend shredded cheese. Broil in slightly open oven until cheese golden brown. Serve Variation: add diced celery Special Notes: You can use the chicken mixture just for salad or sandwich filling too. This can also we done well with tuna fish.

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