Leftover chicken, chicken salad
Whether you’ve made the Perfect Roast Chicken or in my recent experience, you ordered chicken and ended up with a lot left, here’s what you can do with the leftovers. Because let’s face it, chicken that’s been cooked and refrigerated is generally bad, even it was incredible and juicy and tender live. I don’t care if you think you’ve mastered the reheating process for this protein either, it tastes weird.
The solution? Make enough chicken to only eat it once, or repurpose and find a better path. This time, I went with chicken salad sandwiches for lunch because it was quick and easy, my true love language.
Quick Chix Salad Sandwiches
Serves 2
What you need
1-2 cups cooked chicken, shredded or chopped (ideally from your Perfect Roast Chicken, but if not, cooked, cooled and cut/shredded chicken works)
1/3 cup Kewpie mayo (alt. Hellman’s or Duke’s)
1/8 cup plain Greek yogurt
1/4 TSP Dijon mustard
1 lemon, juiced
1-2 celery stalks, chopped/cubed
1 shallot, finely chopped
1/8 -1/4 cup TBS chopped tender herbs (chives, dill, parsley or tarragon)
Kosher salt, black pepper and garlic powder to taste
4 slices of bread
How to make it
Toast your bread in a toaster or dry cast iron skillet just until it gets a tough exterior. Let this cool while you make the chicken salad.
Make your dressing by combining the mayo, yogurt, mustard and lemon juice in a medium-sized bowl.
Add the chicken, celery, shallot and herbs to the dressing. If you’re worried you have more dressing than you do chicken, add the dressing to the chicken so you don’t overdo it.
Season with salt, pepper and garlic powder to taste.
Serve this piled on lightly toasted slices of bread and enjoy!
