Who says you can’t cook without a kitchen?

I needed a break from all the takeout.  So with a little help from some rotisserie chicken, I “cooked up” some dinner.

Turns out your toaster oven does bacon justice.

Recipe:

1 rotisserie chicken; separated from the bone and chopped

3 celery stalks, diced

1 scallion/green onion, thinly sliced

4 tablespoons reduced-fat mayonnaise

salt and pepper

2-4 slices of thick cut bacon (your preference on how bacony you want it)

half beefsteak tomato

lettuce

Challah rolls

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In a large bowl (or uh, on our case a tupperware container), mix together the diced chicken, celery, scallions and 4 tablespoons of mayonnaise.  Add salt and pepper to taste.  Depending on how dry the chicken is, you may want to add a little more mayo at this point.  Place in the refrigerator to chill.

 

Meanwhile, in your toaster oven cook the bacon for 15-20 minutes until crisp on one side and then flip to cook for another 10-15 until done.  The bacon does sit in a lot of grease, so you’ll need to drain on some paper towels afterward, but it gets really crisp and unlike cooking in a pan the bacon stays flat.

Slice your challah rolls and break the bacon slices in half.  Place one slice on the bottom, some lettuce a thick slice of tomato, a scoop of chicken salad and one more slice of bacon. 

Makes 2 sandwiches with chicken salad for leftovers.