Chicken luncheon sandwich

Yield: 5 cups

Measure 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

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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