Chile Chicken Salad

One of the best things about roasting a chicken is using the leftovers for chicken salad. As I was chopping the leftover chicken from the Bean Butt Chicken both Matt & I had the idea to use the Fragrant Chile Rub we used while roasting as the seasoning for the chicken salad. Well, this was just a brilliant idea as it was probably one of the best chicken salads we've ever made.

(doesn't it look lovely on my homemade roll)

The rub did not make it too spicy but gave it a really nice, almost smoky flavor. We added green onions & slivered almonds to the salad to give it a nice crunch.

Chile Chicken Salad

2 c cooked chicken, chopped
1/2 c mayonnaise (more if the salad is a little too dry)
1 t fragrant chile rub
2 green onions, sliced
1/4 c slivered almonds

Mix everything together.  Serve on bread or a bed of salad greens.  I like it with some cherry tomatoes on top for a little sweetness.