We had another unseasonably warm day here today. It was 70 degrees when I got home. I had some leftover cooked chicken in the fridge that needed to be used so I decided to make chicken salad...but not just any old chicken salad. I made Pimento Cheese Chicken Salad. Pimento cheese is one of my hubby's favorites, being that he's Georgia born and raised, you could say that it's in his blood. He likes to make pimento cheese sandwiches which I'm personally not a fan of; I prefer to enjoy it on grain-free crackers or celery or carrot sticks. One of my favorite store bought pimento cheeses used to be Palmetto brand because I think it tastes the closest to home made. To make my Pimento Cheese Chicken Salad, I whipped up a quick batch of pimento cheese and added diced chicken along with a bit of diced jalapenos for a bit of heat (you can leave them out if you prefer). I served it scooped on top of baby romaine lettuce leaves. It turned out great and I have enough left for lunch tomorrow as well. I snapped a couple photos and included the recipe below. Enjoy!
Pimento Cheese Chicken Salad
Ingredients:
2 ounces package brick-style cream cheese, softened
1/3 cup mayonnaise (home made or olive oil based), or to taste
4 ounces shredded sharp cheddar cheese (about 1 cup; more if desired)
2 ounces diced or sliced pimentos (1/2 of a 4-ounce jar)
1 tablespoon pimento juice
1 to 2 teaspoons diced jalapenos, optional (I used canned)
3 cups diced cooked chicken
Romaine lettuce leaves
Directions:
In a large bowl, mash softened cream cheese and combine with mayonnaise. Add shredded cheddar, pimentos, pimento juice and jalapenos. Fold in diced chicken. Serve on top of lettuce leaves. If desired, add additional mayonnaise.
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