I like to roast a chicken at least once or twice a month. It’s a great way to enjoy an easy dinner the first night and have plenty of leftover meat (and stock) for the rest of the week. If it’s winter, I’ll typically make a soup (like this yummy one), but in the summer, I prefer to mix up a batch of this yummy chicken salad. It’s perfect served with lettuce or a slice of hearty honey wheat bread. Add a freshly sliced tomato on the side and you have a tasty, easy lunch!
Super Chicken Salad
1-2 servings (so double if you want a few days worth!)
3/4 cup chopped leftover chicken
1 T mayo
1 t. apple cider vinegar
1/2 t. celery salt
1 to 1 and 1/2 c. veggies (my favorite mix is onions, celery and green peppers, but you could add carrots, red peppers, etc.)
freshly cracked black pepper
Step one: Mix the mayo, vinegar and celery salt in a small bowl. Chop veggies.
Step two: Add the chicken and veggies and mix well.
Step three: Season to taste with the tarragon, sea salt and pepper.
Chill for at least half an hour (really a few hours or overnight is better). If it’s a bit dry after chilling add a bit more mayo (but be careful as a little goes a long way). Serve with fresh fruit for a perfectly balanced lunch!
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