chicken luncheon sandwich

5 cups
1⅔ cup Chopped cooked chicken
1⅛ cup Shredded Wisconsin Cheddar cheese
9/16 cup Finely chopped celery
¼ cup Green bell pepper
1⅛  Green onion, chopped
1⅛ tablespoon Chopped pimiento
9/16 cup Mayonnaise
9/16 cup Plain yogurt
  Salt to taste
  Pepper to taste
  Rolls or bread
  Lettuce leaves

Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt. Season with salt and pepper. Stir until well blended. Refrigerate until ready to use. Serve on rolls with lettuce.

Makes about 5 cups.

Favorite recipe from WISCONSIN MILK MARKETING BOARD (c) 1992.

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