Chicken Salad

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.