Last night I made Roasted Lemon Pepper Chicken and Potatoes. As always when I make a chicken I ended up with a ton of leftovers. IMHO poultry doesn’t reheat well in the microwave. It ends up tasting dried out. So I typically try to steer away from reheating my leftover chicken. Instead I go for one of my absolute favorites – Chicken Salad. I like to give mine at the very least some texture. This means celery or nuts like pecans or almonds. I’m also a fan of giving it a little sweetness such as dried cranberries or currants. Really it depends on what I have on hand. The recipe for today’s batch is below
- 2 cups diced cooked chicken
- 1/4 cup Mayonnaise
- 2 tbs dried currants
- 1/4 cup chopped pecans
- Mix together the chicken, mayonnaise, currants and pecans. Allow to set in the fridge for at least 1 hour but longer is better.
I like to serve mine on warm toasted bread with a slice of provolone cheese, lettuce and tomato. If you want variety you can make small batches and flavor each differently. Another combo I like uses toasted pepitas (pumpkins seeds), cumin, chipotle and ancho chile powder. This version has a bit more zip and I like putting it in a wrap with a bit of avocado.
However, you flavor it it makes for a great noontime meal and an easy way to use up leftovers.