Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: It seems that whenever I have leftover chicken, I have to search my brain for what to do with it. I could freeze it, but I know that I will probably forget about it, and end up dumping it when I clean out the freezer at a later date. I usually end up with a variation of a chicken salad that I use for a sandwich (don’t forget the pickle!) or green salad. More of the Backstory after the recipe…
My Fast and Favorite Chicken Salad
- 4-6 cups Kosher cooked chicken, skin removed, cut into medium size chunks
- 3/4+ cup mayonnaise
- 1-2 tsp. fresh lemon juice
- 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 2+ stalks of celery, peeled and diced
Mix the mayonnaise, lemon juice, salt and pepper together. Add the chicken, celery, salt and pepper and combine well. Refrigerate so the flavors can blend together, about 1 hour.
…The Backstory continues: This one is the fastest and easiest to prepare and it’s also one of those simple recipes that you can tailor to your specific tastes and to whatever you have one hand in your fridge. Have some extra grapes or raisins? Add them in. Dried cherries or fresh Granny Smith apples? Absolutely delicious with the light and savory dressing in this recipes. You can make this chicken salad with just about any dried or sturdy fresh fruit that you have on hand, so go ahead and experiment.
The salad is perfect on a sandwich, wrap, or a bed of crisp lettuce.