I’m on a 5-day camping trip over this weekend – at the Blues and Brews Festival in Telluride. No fancy cooking – just simple stuff. Here’s one of our meals – Green Chile Chicken Salad sandwiches. This is brain-dead simple and we don’t even need the cooler., thanks to 505 Green Chile in the 2-oz packets and mayonnaise in packets. It takes about 2 minutes to mix, spread it on bread, and you’re good to go.
I’m working as a volunteer in the kitchen here doing prep for some of John Gerona’s dishes. He’s the owner and head chef at The Village Table restaurant – a 30-year favorite here in Telluride. Yesterday we d made green chile chicken street tacos – another brain dead simple recipe I’ll start experimenting with. Just shredded chicken, green chiles, and a spice mix.
Enjoy this one – it’s really yummy and so easy!
- 1 12-oz can chicken (or use Costco rotisserie chicken, chopped)
- 2 tbsp mayonnaise
- ¼ cup 505 Green Chile (1 packet)
- ¼ tsp cumin
- Dump all ingredients in a bowl. Mix well.
- Adjust mayonnaise and cumin to taste if you want.
- Spread on bread, eat straight, or whatever! Enjoy!
I'm on a 5-day camping trip over this weekend - at the Blues and Brews Festival in Telluride. No fancy cooking - just simple stuff. Here's one of our meals - Green Chile Chicken Salad sandwiches. This is brain-dead simple and we don't even need the cooler., thanks to 505 Green Chile in the 2-oz packets and mayonnaise in packets. It takes about 2 minutes to mix, spread it on bread, and you're good to go.
I'm working as a volunteer in the kitchen here doing prep for some of John Gerona's dishes. He's the owner and head chef at The Village Table restaurant - a 30-year favorite here in Telluride. Yesterday we d made green chile chicken street tacos - another brain dead simple recipe I'll start experimenting with. Just shredded chicken, green chiles, and a spice mix.
Enjoy this one - it's really yummy and so easy!
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