Southwestern CHIC’KEN Salad Sandwich

Southwestern CHIC’KEN Salad Sandwich CHOPPED FAJITA

A play on a chicken salad but with a twist. RollinGreens Chopped fajita CHIC’KEN, onion and celery, mixed with mayonnaise, mustard and lemon juice served on rye toast, potato chips and a pickle.

Ingredients

Serves: 1 person
  • 1 Bag RollinGreens Chopped fajita CHIC’KEN
  • 2 cups water (Chopped fajita CHIC’KEN)
  • 2 tbsp olive oil (Chopped fajita CHIC’KEN)
  • ½ cup mayonnaise (CHIC’KEN Salad)
  • 1 tsp mustard (CHIC’KEN Salad)
  • Juice of ½ lemon (CHIC’KEN Salad)
  • ¼ tsp sea salt (CHIC’KEN Salad)
  • 2 slices onion
  • 1 stick celery
  • 1 slice of rye bread (any type of bread is fine)
  • Potato chips

Instructions

Preparation:
  • Add 2 cups water to a medium pot or pan.

  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the RollinGreens Chopped fajita CHIC’KEN pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • CHIC’KEN Salad: In a mixing bowl, add the mayonnaise, mustard, lemon juice and sea salt and mix.
  • Wash, dry and dice celery. Add to bowl.
  •  Cut two small slices of the onion and dice. Add to bowl and mix.
  • Add ½ of the RollinGreens Chopped fajita CHIC’KEN to bowl and mix.
  • Toast bread until golden brown.
  • On a serving plate place the toast on one side. Add a scoop of CHIC’KEN salad to top. On the other side of the plate add potato chips and pickle.

-Enjoy Chef Ko

MADE WITH

Chopped Fajita Plant-Based CHIC'KEN

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