Chicken salad sandwiches with blue cheese

I made these tonight on a leap of faith, knowing my daughter loves blue cheese.  My son, not so much, so I left it off his sandwich.  But we all agreed this was a good, quick dinner and if you can spare the cash for a rotisserie chicken from the grocery store, it'll throw together that much quicker!  We, however, rubbed the chicken breasts down with salt, pepper, and Red Monkey Food's Mango Habanera rub before grilling it.  It had a little kick to it but not enough to overpower the flavor of the blue cheese.  VERY yummy!  Lauren says "It's a DEFINITE do-again, Mommy!"

Chicken Salad Sandwiches with Blue Cheese Bon Appétit

July 2006
Lovoni Walker
Using roast chicken from the grocery store makes this recipe super-easy. Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread.

Yield: Makes 6

Cut in half horizontally:

6 soft rolls (such as kaiser)
Divide evenly among roll halves:
6 ounces creamy blue cheese

Combine in large bowl:

2 cups chopped cooked chicken

2/3 cup chopped celery

1/3 cup light mayonnaise

1/3 cup thinly sliced green onion

2 teaspoons fresh lemon juice

Salt and pepper

Spoon chicken mixture atop roll bottoms. Cover with top halves of rolls. Wrap sandwiches tightly in foil and chill before packing.