Chicken luncheon sandwich
5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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.