I try to avoid luncheon meats for sandwiches because of most of their unhealthy ingredients, such as nitrates, so in our home, this is what I do with all of our left over chicken, I make chicken salad out of it, and let me tell you, our little ones LOVE it. Because I use a food processor, it is very finely pureed, and smooth. It can scooped onto a mixed greens salad, or spread on bread, and cut into 4, to make finger sandwiches, just like in the picture here. Another idea is to serve it as an appetizer at a gathering, with fresh veggies, such as celery, for dipping, or even with crackers, as a spread. Whichever route you take, it is yummy and delicious and you can “grab and go” if you already have some sandwiches ready in the fridge. This will make about 2 cups of chicken salad, so you will probably get 4-6 good size scoops, or it will make about 25 little finger sandwiches for you. Here we go…..
2 cups of cooked and cleaned chicken, diced in small pieces (I use the left over baked chicken from my recipe blog)
1/2 cup mayonnaise
1/4 cup yellow mustard
1 tablespoon fresh parsley, minced
3 green onion stalks, thinly sliced
1/4 sweet onion, chopped (such as vidalia onion, but you can use whatever is available in your area, or just yellow or white onion)
1 celery stalk, diced very small
fresh cracked pepper
paprika, about 1 teaspoon
water (if your mixture is too thick, then you can add a couple of tablespoons at a time to thin it out)
food processor (if you do not have a food processor, then you can use a blender, or just dice all of the ingredients up very fine, and mix well with a spoon)
Combine all of your above ingredients together, and either place in food processor, blender, or mix well by hand. That’s it !!! Enjoy !!!