DON’T DISMISS THE ROTISSERIE

DEAR MELBA: Do you like rotisserie chicken? I do and almost always use them when making chicken salad or anything that calls for cooked chicken.

CHICKEN SALAD SANDWICHES

3 cups chopped rotisserie chicken

1 can (8 ounces) water chestnuts, drained and sliced

¼ cup chopped English walnuts

½ can (15 ounces) pineapple tidbits, drained and diced 1 ½ cups sliced celery

1 cup mayonnaise ½ teaspoon lemon juice ½ teaspoon curry powder ½ teaspoon salt

¼ teaspoon sugar

30 slices white bread

¼ cup butter, approximately In large bowl, combine chicken, water chestnuts, English walnuts, pineapple and celery.

In medium bowl, mix mayonnaise, lemon juice. curry powder, salt and sugar until well blended. Add to chicken mixture and toss well. Cover and chill.

Cut bread slices in half, trim crusts, and flatten slices gently with rolling pin. Separate bread slices in half and spread half the slices with melted butter. Spread each with chicken salad mixture. Spread remaining bread slices with butter and use to top slices of bread and salad mixture.

— Elaine Poll

For more Melba and recipes, go to NewsOK.com.”

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