leftover chicken salad
I’m big on the un-recipe (throw some stuff together and call it a meal). People always ask me for my recipes for dishes and my response is often “just throw some of x into a pan with y, season and cook.” I realize this doesn’t work for everyone and that some people feel more comfortable with actual instructions. My mom is a throw some stuff in a pot and call it dinner kind of cook and I grew up cooking with her so this unstructured approach doesn’t scare me.
One of the reasons I like to cook something delicious for dinner every night is so I have something delicious leftover for lunch the next day (I'm currently struggling with lack of cooking mojo, so there's been a lot of chicken...because it's easy). Sometimes I’m stuck with the same delicious thing day after day, or something that turned out to be only moderately delicious but the leftovers still need to be eaten. Enter repurposed leftovers!
Chicken leftovers are sometimes a challenge. A whole chicken can feed two of us lunch for the better part of a week, so it’s nice to find other things to do with the leftovers besides eat them plain. Here’s a tasty recipe for repurposed chicken leftovers. You can use any kind of cooked, leftover chicken to make this. I wouldn’t add sauce from a saucy chicken dish, but if you pull out the chicken and use it sans sauce the extra flavor will only make it more delicious.
Leftover Chicken Salad
// grain-free // gluten-free // paleo //
- 1 small head romaine lettuce, chopped
- 1/2 cucumber, sliced
- 1 carrot, grated
- 2 cooked beets, chopped
- 1/2 avocado, chopped
- 1/2 cup leftover chicken, shredded or diced
- 1 tablespoon mayo
- 1 tablespoon mustard (or pesto!)
- salt and pepper to taste
- Mis chicken, mayo, and mustard in a bowl.
- Put the veggies on a plate or in a bowl. Top with chicken mixture
- Top with a drizzle of olive oil and some balsamic for a little more flavor. Enjoy!