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Left-over Chicken Salad

Do you have leftover chicken that you don’t want to go to waste? This recipe you can use leftover chicken both white and dark meat or cook a couple of large breast and treat yourself to a delightful salad that can be served on a bed of crisp lettuce, or on a toasted french roll. This recipe is a tried and true favorite of mine, as I don’t care for using fruit such as diced apples or cranberries in my chicken salad. However if you’re a fan then throw in a 1/4 to 1/2 cup of your favorite fruit, or add chopped nuts, for another layer of flavor and texture.

If you prefer to add nuts make sure before you chop them, you toast them first. Yes, toast before you chop. Why toast walnuts, or any nuts for that matter? When you toast walnuts you enhance their sweet nutty flavor. This rule applies to all nuts. and it is very easy to do. there are two methods. you can dry toast them on a non stick skillet over a medium high heat for about 3-5 minutes. Or spread nuts on a parchment lined sheet tray, and place in a preheated oven at 400 degrees for about 5-7 minutes. Once you start to smell the sweet, nutty aroma they are done. Just don’t leave the kitchen, as all it takes is a few seconds to scotch leaving a burnt and bitter taste.

This is a dairy based salad so remember if you make this dish for a potluck or picnic that you keep the salad properly chilled.

Ingredients:

2-3 pounds cooked chicken, shredded all bones, skin, fat removed.
2 small or 1 large carrot, grated.
3 celery stalks, diced small
1 celery hearts, chopped fine. (center of bunch of celery)
1 bunch green onion sliced thin
1/2 large red onion, diced small
1/2 cup chopped toasted walnuts
1/2 – 3/4 cup mayonnaise
3 Tbsp Champagne Vinegar
Salt & Pepper to taste.

Directions:

Using fresh cooked or leftover chicken, make sure to remove all skin, bones and any excess fat and then shred and put aside.

 

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Grate carrots, chop celery and remaining vegetables.

If you use some of the celery hearts and leaves, your adding  additional celery flavor without adding "celery salt or celery seeds".

If you use some of the celery hearts and leaves, you’re adding extra celery flavor without adding “celery salt or celery seeds”.

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Using a skillet over medium heat, toast walnuts for about 5-7 minutes before chopping.

 

spread nuts on a parchment lined sheet tray, and place in a preheated oven at 400 degrees for about 5-7 minutes.

spread nuts on a parchment lined sheet tray, and place in a preheated oven at 400 degrees for about 5-7 minutes.

 

Dry toast them on a non stick skillet over a medium high heat for about 3-5 minutes.

Dry toast them on a non stick skillet over a medium high heat for about 3-5 minutes.

 

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Once all vegetables are chopped add chicken and using tongs mix all ingredients in a large bowl.

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Add champagne vinegar and mix well. Add mayonnaise, again mix all ingredients, and add salt and pepper to taste.

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Chill, serve and enjoy!

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

3 responses »

  1. This sounds really good to me. I’m one of those folks who doesn’t like fruit in my chicken salad, but so many of the options include cranberries, apples or raisins. This one doesn’t. Yay!

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