Christinafied Chicken Salad

Remember earlier last week I showed you how to butterfly a whole 3 1/2 pound chicken? Well, the day after eating said chicken for dinner Johnny got sick (unrelated to my food thankyouverymuch). So, that left little ole me with a little more than half a bird of leftovers to eat by myself the days he was out of commission. The first few days there was a lot of dark meat left (which I prefer) and I was happy just eating it as is, cold or heated up.

Then I got to the last breast (Johnny had eaten the other, he prefers white meat) and I wasn't so inspired to eat it anymore. I had a few nibbles and became disinterested, but didn't have the heart to waste it.

I did the next best thing and decided on making chicken salad with it. It was a last minute cold dinner late at night after finishing some homework. I had zero intention of telling anybody I ate a cold chicken sandwich for dinner, let alone blogging about it. But one thing lead to another and before I knew it I had created this really tasty chicken salad that was interesting enough to snap some photos of and share!

1 cooked chicken breast, cut into pieces
1 rib of celery, chopped fine
1 scallion/green onion chopped fine
1 hard boiled egg, sliced both ways with an egg slicer
~1 inch from a block of sharp cheddar cheese, cubed in 1/4" pieces
~2 Tbsp mayonnaise (I used the olive oil kind)
large dash of black pepper
dash of paprika

Mix the ingredients together well until the egg yolk is incorporated. Taste and adjust seasonings if necessary. My chicken had been marinated in a jerk style seasoning so it was really tasty to begin with, you might need to add salt or other flavors for your tastes. Yields enough for 2 sandwiches.