Chicken Salad
Posted: | Categories: Recipes | Tags:chicken chicken salad lunch quick & easy
Chicken Salad
Melissa Ben-Ishay
Savory Recipes
I think one of the reasons I love salads so much is because you really can make it with whatever you have in your fridge. Earlier this week I had leftover chicken from the weekend and decided to use it up by making chicken salad. All it took was a few pantry ingredients and I had a flavorful meal whipped together in no time.
To serve it, I fried one piece of bread in a pan with a little olive oil, sprinkled it with salt and garlic powder, and served with sliced cucumber, avocado, and butter lettuce. Normally I’m fully on team open-face sandwich, but this method gave me a delicious, filling half-sandwich that was so satisfying in the middle of the day. Make it, you’ll love it.
Ingredients
- 2 stalks celery, finely chopped
- 1 carrot, peeled, then chopped
- 2 scallions, chopped
- 2 tablespoons capers, chopped
- 1 tablespoon caper juice
- 2 cups shredded chicken
- 1/4 cup dill, chopped
- Juice of 1/2 lemon
- 2 tablespoons Dijon mustard
- 1/4 cup mayonnaise
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Directions
- Make sure all of your ingredients are chopped per the recipe instructions or cut to be about the same size throughout.
- Add all of the ingredients to a large bowl and mix well to thoroughly combine.
- Serve on toast, on a sandwich, or with chips.
