Roast Chicken & Cheese Salad/Sandwich Spread

• 2 leftover chicken breasts (see Roast Chicken) chopped or diced fine, or 2-3 cups cooked chicken or turkey of your choice)
• 1 cup Holy Trinity
• 1 diced pickle
  
• 1 hard boiled egg
• 1 cup grated cheese (I use my own blend of grated cheddar and grated Monterrey Jack/Colby bricks)
• 1/2 cup real mayonnaise (not that "miracle" shit)
• 1 TBsp prepared yellow or spicey mustard
• Cajun spice mix (e.g., Tony Chachere's) or your favorite Seasoned Salt, to taste.

In medium mixing bowl prepare chicken, then add Trinity, egg, and pickle, toss until thoroughly mixed.

In small bowl, combine cheese, mayonnaise, and mustard. When thoroughly blended, fold into to chicken mixture.

Store in tight-lidded container in the refrigerator. Can be used as sandwich filling, or scooped out in 1/2 cup portions on a bed of lettuce for an easy supper salad.

NOTE: Be sure to taste and add salt and pepper or other ingredients to suit your own needs. If mixture is too firm, add scant tablespoons of mayonnaise, one at a time, and mix well before adding more. It is easy to add too much, creating a very wet spread.