December 17th, 2008
Being someone that cooks for a small household (there are only 2 of us), I know how uninspiring leftovers can be. Not to mention, I can't stand the thought of eating the same thing two meals in a row. Okay, I'll admit there are exceptions to that rule, but very few.
Having been raised by a frugal mother, I have always been very resourceful with what I have at hand. And in this economy I find myself even more conscious of using each and every ingredient to the fullest and not wasting anything.This chicken salad recipe was created after viewing an episode of Paula's Home Cooking on the Food Network. I did not grow up with chicken salad, we were more of a tuna salad kind of family; and leftover chicken, well, there was rarely anything but a carcass leftover. Perhaps it was my lack of exposure to chicken salad that caused me to be so easily impressed. Most importantly, I was inspired to get in the kitchen and create a chicken salad of my own. And what better way to dress up leftover store bought rotisserie chicken! Better yet, go out and buy one just for this purpose :)
Chicken Salad Recipe
4 cups rotisserie chicken (or beer butt chicken), diced
1 green onion, chopped
1 green pepper, diced
1 red pepper, diced
3 celery stalks, diced
½-¾ cup mayonnaise (homemade tarragon mayonnaise is the perfect compliment)
½-1 lemon, juiced and zested
1/8 cup chiffonade basil
salt, to taste
pepper, to taste
- Place chicken, onion, peppers and celery in a medium-sized bowl. Add mayonnaise little by little, mixing well until desired moisture is achieved.
- Add juice and zest of ½ lemon. Feel free to add more for more tanginess.
- Mix in basil and add salt and pepper to taste.
- Serve on a roll with desired condiments. I personally opt for lettuce, tomato and provolone or swiss cheese.