Chicken Salad on Challah

This isn’t really a recipe, more of a quick pic to file under This Week’s Eats. But it’s pretty simple, so here it is, in case you want to try it yourself!

Take some pre-cooked or leftover chicken and shred it into bite sized pieces; I used some chicken breasts that had been baked with salt, pepper, garlic, and cumin. In a mixing bowl, stir it up with equal parts mayonnaise and Hal’s Hot Love. Refrigerate for at least thirty minutes (the longer the better, though, up to 24 hours), then spread on freshly sliced challah with a couple of pieces of raw onion and enjoy!

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