One of my favorite things to make with leftover chicken is Chicken Salad. I like to make it the night before as I am putting away any leftovers from dinner and use whatever ingredients I have on hand. Then I have lunches for the next few days made and ready or dinner for the next evening already done!
This is the basic recipe that I follow, but I often will change it based on what I have in the fridge. Don’t worry I’ll show you my favorite substitutions. This is also one of those recipes that is great when freshly made but gets even better after it sits in the fridge over night!
Serves: 4
Ingredients:
- 2 cups cooked chicken chopped into cubes
- 1/2 cup red onion chopped
- 1 tablespoon Dijon mustard
- 1/4 cup Greek yogurt or mayo
- 1/4 cup relish
- 1/4-1/2 medium apple finely chopped
- 1/4 cup dried cranberries
- 1/2 cup pecans chopped
- Black pepper to taste
Directions:
- Combine all ingredients in a medium size bowl.
- Season to with black pepper to taste.
- Serve over a bed of greens, on bread as a sandwich, or in a tortilla or wrap.
Notes:
- Substitute canned chicken or tuna for cooked chicken. Drain off the juices for the can.
- Substitute mayonnaise for Greek yogurt. I like the kind made with olive oil.
- Substitute bread and butter pickles or dill pickles for the relish. Add a tablespoon of the pickle juice to get desired consistency if needed.
- Substitute 1/4 cup of unsweetened applesauce for the apple. Mmmm this is yummy and it makes the salad more spreadable!
- Substitute raisins or a few chopped grapes for the dried cranberries.
- Substitute chopped walnuts or almond slivers for pecans.
- Add 1/4 cup chopped celery and/or grated carrots.
This recipe is so fast, easy and completely customizable to your taste. Let me know what you think in the comments below and be sure to share with your friends on Facebook.
