For starters, Happy (belated) Mother’s Day to all you special women out there! Life without my mom would be unfathomable, for she’s my best friend, my guiding light, and my heart. So when you read this mom, know that I love you (in case I don’t say it enough).
With that being said, friday night, as an early mother’s day gift, I cooked my mom one of her favorite meals.. Chicken Piccata. With it being just the two of us, you can imagine the amount of chicken leftover. Instead of freezing and forgetting about it, I decided to pan sear the remaining chicken, forcing myself to later make use of it. While scrounging around for lunch today, I remembered my pre-cooked chicken and turned it into these two recipes for chicken salad. Warning: I measured almost nothing out so these recipes are a “make it your own” sorta deal.
For the Sweet Chicken Salad:
Shredded chicken
Light mayo
Finely chopped sweet apples
Finely chopped dried mango
Finely shredded sharp cheddar cheese
Unsweetened shredded coconut
Dash of celery salt
Combine all of your ingredients, using as much or as little as desired. Other additions could include raisins, chopped cherries, or bacon.
For the Savory Chicken Salad:
Shredded chicken
Herb Greek yogurt (recipe follows)
Finely chopped green bell pepper
Parmesan cheese
Combine ingredients using measurements to suit your tastes. Other bell peppers, feta cheese, or mini pepperonis could also be included.
For the Herb Greek yogurt:
For every 1 tablespoon of nonfat plain Greek yogurt, add 1/8 teaspoon each celery salt, rosemary, basil, and chives. Refrigerate at least an hour to allow the flavors to meld.
Recipes for chicken salad are so versatile, and I enjoyed these both! They can easily be served as a meal on a bed of lettuce, atop a croissant, or in a wrap. For an easy appetizer, ball the chicken salad with a melon scoop or mini ice cream scoop and top on crackers or Melba toast.
addalittlesunshine 