Friday, May 24, 2013

Cobb Salad Sandwich

Here is a good left-over chicken sandwich for the summer.  Shred 2C of cooked chicken and simply mix it with 1/2 diced avacado, 4 strips of crumbled bacon, 1/4C mayonnaise (more or less depending on your taste), 1T fresh thyme, 1/4C crumbled blue cheese, salt and pepper to taste. Serve it in a pita along with, perhaps, some Tater Tots and a cold asparagus salad (asparagus, oil and vinegar, topped with grated mozzarella cheese)

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