So I used the leftover chicken to make chicken salad for my dinner last night. I have many variations of chicken salad, but the one thing they all have in common is lots and lots of veggies. I like my salads to have a nice bit of crunch, loads of color, and a full serving of vegetables, if possible.
Last night I wanted a Waldorf style salad so I peeled and chopped some carrots, onions, celery and red seedless grapes.
I diced two grilled chicken breasts and added them to the bowl.
All I had to do to finish was add a bit of mayo. I am not a fan of overly dressed salads, I like to keep the dressing as minimal as possible. I also don’t add salt to my salads, I find it pulls the water from the vegetables and makes the salad runny. I usually salt the salad at the table, just before eating. I didn’t need to add much in the way of spices, because the chicken was already seasoned with herbs, white wine, and garlic.
Once I plated it, I added a sprinkling of chopped walnuts. It was a lovely meal at the end of a very long day and it made great use of our leftovers, double win!