We all (except Middle Son) love chicken salad around here – sweet, or tangy, creamy or nutty, hot, or cold. This is an adaptation of a Pinterest recipe, and friends and family (except Middle Son) declared it a winner off the bat. It’s a little like a Caesar salad…on a roll, especially if you serve it on ciabatta rolls. Feel free to ramp it up with more garlic, a little anchovy paste, or whatever suits your taste buds.
Parmesan & Grilled Chicken Salad
1 bag pre-cooked mesquite grilled chicken, thawed (Sam’s Club carries these or substitute your own fresh-grilled marinated chicken breasts); diced, approximately 6-7 cups of meat
1 5-ounce container fresh shredded Parmesan, Romano, or other hard cheese
1 1/4 cups mayonnaise
1-2 cloves minced garlic
1 tablespoon lime (or lemon) juice
1 1/2 teaspoons olive oil
1/2 teaspoon coarse ground black pepper
20-24 croissants or mini-Ciabatta type rolls
1/2 head Romaine lettuce, washed pulled apart and torn into 3-4″ squares
Dice chicken into small (1/4 to 1/2 inch) pieces. Add shredded cheese and mix well. In separate bowl, mix together mayonnaise, garlic, olive oil, lemon or lime juice and black pepper. Pour over chicken and cheese; stir to coat.
Split rolls; place a piece of Romaine on each roll and top with a heaping spoonful (approximately 1/4 cup) of chicken salad. Can be made ahead and refrigerated, or served immediately. The recipe can be easily halved or doubled, depending on the size crowd you’re feeding.