Great Way to Use Leftovers: Adobo Chicken Salad on Cheddar Onion Pockets
Happy Father’s Day Everyone! The day’s about over, but hope everyone has enjoyed spending time with the Father’s in their lives and ate some great food! I think I’ve probably gained about 5 pounds with all the food we’ve consumed this weekend, yikes back to yoga and pilates this week!
For any of you who were huge Tastespotting fans like myself, knows they had to shut down for some legal issue. I found another cool site that posts droolworthy pictures and links to the recipes. So be sure to check out Food Gawker and send in those yummy photos .
Thought I’d post my latest while everyone is still napping in my house: Yummy Adobo Chicken Salad using up the sweet corn from my Father’s Day Dinner. This is one of my new favorite chicken salads. It’s got a perfect sweet and smoky flavor that’s mild enough for even the kids!
The boys and I got out our big box of Ritz crackers and had a hay day digging in. It’s great on a sandwich and perfect as a snack on crackers. I got my cheddar onion rolls from Sprouts, but any nice soft roll will do.
Enjoy the rest of your day, we’re off to pig out at my mom’s house! I’ll be back soon with a quick weeknight dinner and an easy cheesecake bar dessert! Oh and that 60 second lunch, that I can’t seem to photograph, it never lasts that long on the plate, it’s all coming soon!
Here’s my special helper that kept inching closer and closer to my photo shoot again. Little rascal, Hawaiian Punch mustache and all!
Adobo Chicken Salad on Cheddar Onion Pockets
2 cups shredded rotisserie chicken (Costco has a great one)
1 1/2 Cups mayonnaise
1/2 Cup left over Sweet Sauteed Corn recipe
3 Tablespoons chopped cilantro
1 Tablespoon Adobo sauce
1 Tablespoon lime juice
pinch of salt
pinch of pepper
Cheddar onion pockets (from Sprouts) or other nice soft rolls
1. Combine first 8 ingredients into a large bowl until combined. Spread onto nice soft rolls lined with spinach leaves. Enjoy!
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