This is my version of an Asian chicken salad.
I purchased a roasted chicken from the grocery store. We try to remember to purchase it the night before closing, because it is marked down. I think this is our third meal. Eventually, we will make chicken broth and enchiladas when my spouse cooks it down.
Frequently there is only my daughter and I at home, because my spouse travels.
A few ounces of chicken breast chopped.
A tablespoon of chopped fresh basil and and a tablespoon of chopped fresh cilantro.
( This time I saved these from the Vietnamese take-out I purchased the other day.)
A tablespoon of almond slivers.
A tablespoon of finely, chopped onion.
Almost a tablespoon of olive mayonaise.
A squirt of lime. ( I had this too.) A dash of lime juice would work too.
I mixed the ingredients. It tastes good on a crunchy bread.
My daughter had gluten-free bread, but she preferred it plain.
I could substitute a little fish sauce instead of mayo and that would be good too.
It was enough for two.