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Recipe: Easy chicken salad with leftover chicken
Got leftover chicken? Turn it into a delicious chicken salad with this easy recipe. Perfect as a light lunch served with crackers, or on a bed of greens. Also great for sandwiches or wraps.
Add the dressing a little at a time, mixing as you go. Depending on how much chicken you have, you might not need all of the dressing.
Shred the chicken using two forks or your hands, pulling it apart into pieces. You can shred it as coarsely or finely as you prefer, depending on your desired texture.
Recipe: Easy chicken salad with leftover chicken
1
bowlGot leftover chicken? Turn it into a delicious chicken salad with this easy recipe. Perfect as a light lunch served with crackers, or on a bed of greens. Also great for sandwiches or wraps.
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Ingredients
1-2 cups shredded chicken
2 tablespoons mayonnaise
2 tablespoons Greek yogurt or sour cream
1 teaspoon Dijon mustard
1 celery stalk, finely chopped
1 small shallot. Finely chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice (or to taste)
Salt and black pepper to taste
Pinch of cayenne pepper (optional, for a little kick)
Directions
- Dressing
- In a mixing bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, lemon juice, a pinch of salt, pepper, and cayenne pepper. Mix until smooth and well blended. Set aside.
- Salad
- Use your hands or two forks to shred the leftover chicken into bite-sized pieces. Place the shredded chicken in a bowl.
- Finely chop the celery and shallot, then add them to the bowl.
- Add the chopped parsley to the bowl.
- Add dressing. Mix until everything is evenly coated with the dressing.
- Taste the salad and adjust with more salt, black pepper, cayenne, or lemon juice if needed.
- Serve immediately or chill overnight for the flavors to meld.
These mini cocottes are both beautiful and practical. The color is gorgeous, and the size is just right for dips, sauces, or individual servings of mac and cheese. Sturdy and well-made, they’re a great addition to any kitchen.
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