Mexican Chicken Salad Sandwich

You may have figured by now that I like creating chicken salads. This one was inspired by a block of pepper jack cheese I had bought for another purpose and never used. As I thought about how to employ that cheese, I also considered the massive heat wave that was gripping us, and remembered I could buy one of those great rotisserie chickens from the market, make a chicken salad, and not add extra heat to the kitchen. This time I would make it Mexican chicken salad.

Mexican Chicken Salad
One market rotisserie chicken
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 lime
8 oz. pepper jack cheese, cut into cubes
1 small can sliced black olives, drained
One small red onion, diced
Sour cream

With your clean hands, remove and shred the meat from the chicken. It is easier to go ahead and do this while it is still warm from the market, rather than refrigerating it for later. (This is not one of the things I enjoy doing in the kitchen but my dog gets very excited.) To the shredded chicken, add the chili powder, cumin, juice from 1/2 lime, cheese cubes, olives, and onions. Stir in enough sour cream to achieve the creaminess you desire.

Mexican Chicken Salad Sandwich
For each sandwich:
2 slices whole wheat bread
crisp lettuce leaves
big scoop Mexican Chicken Salad
tomato slices
avocado slices
salt and freshly ground black pepper, to taste