You can do anything with leftover chicken. Depending on the amount, I typically either make chicken salad or chicken soup for the next night. Yesterday I made my Roasted Chicken with Potatoes and Carrots, and ended up with a cup and a half of leftover chicken. That’s the perfect amount for my easy chicken salad, which helps make lunch a breeze. Serve this over mixed greens with a light balsamic dressing or try it in a croissant or on your favorite bread.
1/2 cup mayo (reduced fat or regular)
Juice from 1/2 lemon
1/4 teaspoon black pepper
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
2 tablespoons of finely chopped onion
1/4 cup of chopped celery
1/4 cup chopped cashews or almonds, if desired
Paprika to taste
Olive oil to taste
Mix mayo, lemon juice, pepper, onion salt and garlic powder. Add shredded chicken and mix well. Incorporate the onion, celery and nuts. Add a dash of paprika. If you want it creamier, then add a little more mayo or some olive oil. To add a sweet twist, omit the paprika and incorporate a 1/4 cup of dried cranberries.