This recipe calls for rotisserie roasted chicken instead of the blah, boiled variety, infusing it with a savory, smoky flavor. So long, dull lunch hour!
Utensils needed: cutting board, knife, mixing bowl, spoon
- 1 rotisserie-roasted chicken (you can buy these in the deli area of most supermarkets; or you can use leftover chicken from our Homesickness Cure-all Chicken Noodle soup recipe)
- 2 teaspoons of celery seed
- 1 small jar of mayonnaise
- 1/4 yellow/vidalia onion
Time commitment: 10 minutes or less
1. Cut the chicken away from the bone, then chop it up into small cubes. One handful = one sandwich, which will help you determine how much chicken to use. (Then you can save the rest to serve with sides for dinner, or for lunch the next day.)
2. Place the cubed chicken into the mixing bowl. Now, finely dice the quarter-onion, and add it to the bowl.
3. Sprinkle in the celery seed, then add in a tablespoon of mayonnaise for each sandwich you plan on making. Stir everything together, and add mayo if you feel necessary.
4. Serve on two slices of lightly toasted bread. Enjoy!