This is a favorite at our house! This is a great way to use up leftover chicken and pretty much any vegetable in your refrigerator. It’s quick and easy and oh… so tasty 😉
My version is kind of “everything but the kitchen sink” style. Every time I make it the recipe is a little different depending on what I have on hand. Don’t be afraid of adding or not adding any veggies to your liking. Let the dicing begin… this is a wonderful recipe for working on knife skills!!
Here’s what was in my chicken salad today!
First, grab a big bowl and set it close to… or in my case on… your cutting board. I started with carrots.
Next… some celery… the idea is small pieces so that you get a little of everything in each bite.
I threw in some cucumber that had been peeled and seeded first, then diced.
I had some red pepper on hand… oh, isn’t that just pretty 🙂 Green, yellow, or orange pepper would be great too.
A little bit of onion is good… red onion is very pretty too.
I like to jazz mine up with some dill pickle diced up.
This might be new to your chicken salad… fresh spinach. Cut into fine strips and then again into small pieces. Don’t be afraid to add a handful. Try it!
Finally… a key ingredient… diced up chicken.
Be sure to add a little salt and pepper to bring out the flavors. You could add any other herb or spice you like too.
Now… the healthy part (wink). The mayo… not miracle whip people… mayo… real mayo… do it.
Give it all a good stir and you are ready to rock!
You could throw this on bread, toast, crackers, a bagel, a croissant, a hot dog bun, or just eat it plain or in a lettuce wrap… it’s pretty versatile!!
If your audience isn’t big into veggies give this one a shot… the flavor is great and tastes too good to be good for you!