Saturday, November 12, 2016

Roast Chicken Leftovers – How Do I Love Thee!

Basic Chicken Salad
Let me count the ways. 

If you like the burn of red pepper flakes, add Chicken Arrabiata to your menu.  A spicy tomato sauce with small pieces of leftover chicken, thin strips of salami and sliced mushrooms make a perfect topping on a bed of penne.

Then there’s Chicken Fajitas—strips of leftover chicken spread out on a tortilla with a wealth of toppings, including fresh or cooked red peppers, onions, shredded cheese, salsa, black beans, hummus or anything else that strikes your fancy.  This can be a build-your-own dinner.

Too tired to cook?  What about a simple plate of Sliced Chicken, cold or reheated, possibly with gravy?    

Consider a stir-fry?  Cut up and stir-fry some onions, bell peppers, celery, mushrooms, asparagus, garlic, fresh ginger or other veggies, add some soy sauce, red pepper flakes and leftover chicken and voila! 

Then there’s Chicken Salad, which completely changes the experience of eating roast chicken.  It’s cold, with crisp celery and red onion and/or scallion pieces, lightly coated with mayonnaise. It’s what I’m having for dinner tonight—on a toasted bun in the car on the way to a movie.
Basic Chicken Salad – serves 3-4 
2 cups cooked chicken, cut into bite-size pieces
2 stalks celery, sliced into 1/4-inch pieces
1/4 cup red onion, diced
2 scallions, sliced into 1/4-inch pieces
1 tablespoon mayonnaise, or more if preferred
1/2 teaspoon salt
1/4 teaspoon black pepper 
Combine all the ingredients in a bowl and stir thoroughly.  Taste and add more salt and pepper, if needed.  Serve cold.
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