I had a couple of cans of chicken in the pantry from a coupon and recipe I’d saved from the paper (I changed the recipe from a chicken, pasta, and spinach salad to a straight spinach salad with lemon poppy seed dressing), and some toasted pecans leftover from another project; they seemed a good fit for a sammich filling. Ermmm, once I added a few more things.
•2 cans (5 oz ea) chicken, drained
•1/2 cup onion, diced
•1/3 cup chopped celery
•1/3 cup diced cucumber (1 baby)
•2 tbsp chopped scallions
•1/2 tsp Cayenne
•1/4 tsp celery salt
•2 tbsp plain, Greek-style yogurt
•2 tbsp mayonnaise
•1 tbsp lemon juice
•1 tbsp salad vinegar
•1/4 cup toasted pecans
•1/4 cup tart dried cherries
To toast pecans:
Spread out in a large, flat pan and bake at 300º for 20 to 30 minutes, stirring every 10 minutes, until browned and aromatic.
I should note that the Cayenne will give the salad a nice little tingle, which I rather like, and which is more than offset by the cucumber and yogurt, but feel free to reduce the amount and/or substitute black pepper.
Especially on toasted honey rye bread with some crisp romaine and a schmear of chive cream cheese.