Last night I posted about how to easily let a chicken roast in the crock pot while you are away at work or just busy at home doing things other than worrying about cooking dinner. Today, I’ll share a few ideas on how to use the leftover chicken for equally delicious meals.My first recipe is something anyone can do and has done, Chicken Salad. If course it’s easy to chop up chicken and throw some mayonnaise in it and call it chicken salad, but I’ll share my favorite preparation of it; if you’re allergic to nuts or opposed to some of the ingredients leave them out and/or substitute them with something you do like.
Chicken Salad ~ Dawn’s Cape Cod Style
2 cups chicken shredded with a fork
1/8 – 1/4 of a small onion, diced
small handful dried cranberries, coarsely chopped
small handful walnuts or pecans, coarsely chopped
1 stalk celery, diced
dash salt and ground black pepper
1 teaspoon lemon juice-or juice of half a lemon
1-3 tablespoons mayonnaise or if you prefer not to use mayo. you can mix plain Greek yogurt with 1/4 to 1/2 an avocado until creamy, it will make your chicken salad greenish but that’s fine, it will be delicious.
Gently mix all ingredients together until well blended. Serve immediately or cover and chill overnight so flavors meld.
This would be great to mix the night you roast the chicken once it’s cooled. Before you sit to eat, take 2 cups of it out of the heat and set it aside – it will be cooled by the time you finish your dinner and are ready to clean up the kitchen – which by the way is a breeze because dinner was so simple!
Serve the chicken salad atop a salad, in a sandwich or Pita pocket. This will make enough for several sandwiches/meals.
A dinner idea for the rest of the leftover chicken is a simple chicken and fresh vegetable soup using a good quality pre-made organic chicken broth and your choice of in-season vegetables cut up and simmered till tender and warmed or if the weather is too hot for soup make Cilantro-Lime Chicken with a side salad and fresh veggies and/or steamed red potatoes or brown rice. Veggies and chicken alone is truly all you need for a healthy, filling dinner.
Cilantro-Lime Chicken – cooling and simple for a warm summer evening
Use the remaining chicken from roasting night, tear it into big chunks
Sprinkle well with salt & freshly ground black pepper
1 large handful cilantro chopped – I was short on cilantro in my garden so I added fresh dill and parsley with the cialntro I had
juice of 2 limes or 2-3 Tablespoons lime juice
1/4 cup olive oil
Mix all ingredients together and gently toss, set aside while you prepare the vegetables and/or salad.
Serve on plate alongside your salad and veggies of choice.
Don’t get stuck, get creative!