Chicken Salad Melts

2 cups chopped cooked chicken

Recipe and photo by Sara Newberry

1/2 cup mayonnaise

1 tablespoon lemon juice

1/2 cup red seedless grapes, halved

1/2 cup chopped pecans

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste 

4 slices brioche or other bread, lightly toasted 

2 cups shredded sharp 

cheddar cheese

Heat broiler. Line a baking sheet with foil. In a bowl, combine chicken and next six ingredients. Stir to mix and season with salt and pepper. 

Divide chicken salad evenly among toasts and place on prepared pan. Top with cheese. Broil until cheese is melted and lightly browned, about three minutes. 

Serve hot.