A long time ago a co-worker told me that he had an emotional allergy to mayonnaise. I thought it was an apt description. You're not physically allergic, but the thought of eating _______ messes with your head. I think I still feel that way about cream of wheat. And salad sandwiches.
I'm not a big fan of other people's ________ salad. Chicken, ham, egg, tuna, you name it, I'm not interested in eating it. It's not the mayo. Unlike my co-worker of yore, I don't suffer from an emotional allergy to mayo. It's usually the unknown chopped green thingies and random spices. I don't like relish. Anywhere. In general I'm not a fan of other things that go crunch in a sandwich, such as celery and bell peppers.
When I can make the sandwich filling myself, I'm happy to enjoy a rare salad sandwich. Why? Because it only has the things I like. If I'm going to eat a sandwich (not my favorite dish), then it should taste great to me. Buffalo chicken tastes great. And things that go crunch in the night? Celery is a perfect accompaniment for this salad, just like it is with wings.
What You Need
2 large or 3 medium boneless skinless chicken breasts, grilled (I used my little Foreman grill) and cubed
2 ribs of celery chopped
1/4 cup light mayo
1/4 cup hot sauce ('cause I like it with a kick)
1/4 blue cheese crumbles
salt/pepper to taste
What You Do
After grilling your chicken, slice it into cubes and allow to cool just a bit. Then combine all ingredients in a medium bowl until the chicken and celery are coated with the hot sauce mixture. Allow salad to chill briefly (or until you're hungry). Serve in a whole wheat pita, or the sandwich vessel of your choice.