Every time I cook chicken I always have left overs. Maybe it is because I live by myself or it is the fact that nobody can (let me rephrase that) should eat a 5lb chicken. Earlier this week I made beer can chicken. Probably the best way to roast a chicken. Even with having friends over, I still had 2-3 cups of chicken meat left over. So what is the cure? Homemade chicken salad, of course.
Chicken salad is amazing for lunch, dinner or even an appetizer.
- 2 cups cooked chicken – (cubed or shredded)
- 2 stalks celery
- 2 green onions
- 1/2 cup of red onion
- 1 green pepper
- 1/2 – 3/4 cup mayonnaise – (add based on your taste)
- 1 tbs dijon mustard
- 1/2 tsp cayenne pepper – (optional)
- salt and pepper – to taste
The first step is dice your vegetables.
Try to dice all of them so that they are about the same size. I diced mine about a 1/4 inch square.
Then place the vegetables and the chicken in a bowl and mix it up.
Now add the mayonnaise, dijon mustard, cayenne pepper (optional) salt and pepper. Mix everything together. If you feel you need more mayonaise add a bit more.
That is it. Chicken salad is extremely easy. You can add fresh herbs if you like. Cilantro, tarragon and parsley make good additions. Serve the chicken salad on nice bread for sandwiches. Serve it on a bowl of iceberg lettuce for a dinner salad. Or, carve out a nice heirloom tomato, slice it partially through into quarters forming a flower shape, spread out petals and place a spoonful of chicken salad in the middle for a nice appetizer.
Refrigerate any leftovers.
This chicken salad recipe is quick easy and full of fresh flavors from the vegetables.
If you are in the mood for some chicken salad and you don’t have any leftovers, you can can always pick up a rotisserie chicken from the supermarket. Most supermarkets have a day where they have them onsale. Even if you don’t want to eat it, it can be affordable to pick it up for lunch meat. You can also make open face hot chicken sandwiches with it.