Open-Faced Chicken Salad Melt
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 335
- Total Fat
- 23
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 62
- Sodium
- 300
- Total: 40 min
- Active: 20 min
Ingredients
1/2 cup white wine vinegar
4 teaspoons granulated sugar
Kosher salt
1 red onion, thinly sliced
1 rotisserie chicken
1 cup mayonnaise
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 lemon
Freshly ground black pepper
1 stalk celery, diced
3 ciabatta rolls
1 tablespoon olive oil
1 cup Cheddar cheese, grated
Directions
- Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
- Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
- Shred the white and dark meat of the rotisserie chicken using two forks.
- Put the shredded chicken in a food processor and pulse until ground.
- Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
- Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
- Preheat the broiler.
- Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
- Remove the ciabatta rolls from the broiler.
- Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
- Top the sandwiches with the pickled onions and serve.
- Enjoy.