Veggie Chicken Salad Melt

• 1 cooked white chicken breast (I usually use canned chicken breast)
• 2 - 3 tablespoons mayo (can use reduced fat)
• 1/2 teaspoon of dijon mustard
• handful of broccoli (stems AND florrets)
• 2 - 3 sticks of celery
• 2 - 4 tomato slices
• 2 slices of cheddar or provolone (sliced)
• 2-4 slices wheat/grain bread

1. in a food processor (or Magic Bullet! for fast and easy mixing), mix the chicken, mayo, mustard, broccoli and celery in whichever ratio you wish - more broccoli, more chicken, etc.
2. meanwhile, toast the bread
3. Next, scoop out the chicken salad mix into a small bowl, and place the cheese (of your choice) over the scoop and pop in the microwave for about 20 - 40 seconds carefully monitoring the melting of the cheese.
4. Place the slices of tomato on each slice of bread (typically one tomato each on each slice) then scoop the cheese covered chicken salad on top of the tomato/bread layer. From here it can be served "open face" or add another toasted slice to cap it off!

chicken, mayo, mustard, handful of broccoli, celery, tomato, provolone, bread

Taken from www.epicurious.com/recipes/member/views/veggie-chicken-salad-melt-1226845 (may not work)