Makes enough for 6 sandwiches
3 chicken breasts (or leftovers from a roast chicken)
100 g shredded cheddar cheese
125 ml mayonnaise
2 celery stalks, finely chopped
salt and freshly ground black pepper
Preheat the oven to 180°C.
Place the chicken breasts on a baking sheet. With your hands, rub each fillet on both sides with olive oil and sprinkle generously with salt and pepper. Roast the chicken for 25 to 30 minutes, until the chicken is just cooked through.
Set aside until cool enough to handle, then cut the chicken into bite-sized pieces. Allow to cool further. (Alternatively, just use diced or shredded leftovers from a roast chicken.)
Mix together all the ingredients in a large bowl, seasoning well with salt and pepper. If not serving immediately, chill the salad for up to 24 hours or filled sandwich rolls for up to 2 hours in the fridge, covered.
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