Reuse and Repurpose

I’m terrible at gauging quantity. More often than not I end up with too much pasta, wasted salad, or copious amounts of extra sauce. It’s a shame when all this excess goes to waste. Recently, I made this same error in judgement when cooking chicken. I ended up with a considerable uneaten amount that I couldn’t possibly throw away. Luckily there are countless uses for leftover chicken, so it didn’t have to be wasted. One of my favorite ways to repurpose leftover chicken is to make Chicken Salad.

When it comes to chicken salad, I’m a purist. Grapes, nuts, or dried fruit generally ruin it for me. I like my chicken salad with celery, onion and seasoning, and that’s it. So, to make mine, I pulled the leftover cold chicken off the bone, and then lighted it up by using a mixture of Greek yogurt and mayonnaise, and a touch of mustard. I always find that I love having chicken salad on hand for a quick lunch or satisfying snack. The best part about something like this is that it’s so easy to make flavor adjustments and additions can be made based on your preference.

Lighter Chicken Salad

What You Need

  • 5 cups leftover cooked chicken, shredded
  • 1/2 cup non-fat Greek yogurt
  • 1/2 cup light mayonnaise
  • 1/3 cup chopped onion, green or white
  • 1/3 cup chopped celery
  • 2-3 tablespoons Dijon mustard
  • Salt and pepper to taste
  • Juice from one lemon (optional)

What To Do

  1. In a large bowl, combine all ingredients. Mix until the Greek yogurt and mayonnaise has been evenly distributed, and all chicken has been coated.
  2. Taste chicken salad, and adjust flavors based on preference. Add salt and pepper to taste.

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