My favorite thing to do with left over chicken is to make chicken salad. It’s a great way to use up those extra parts of the chicken that no one wants to eat. Though, I’ve been known to throw some breasts on the grill just so I can make chicken salad for lunches. My chicken salad is savory, sweet with a little bit of crunch.
I start with two cups of shredded chicken. Room temperature or colder. You don’t want to use hot chicken. It can be cooked however you like. Recently I tried it using barbequed chicken and, oh my! It was tasty. I prefer hand shredding the chicken rather than cubing it. The mayonnaise seems to penetrate the shredded chicken better.
Add in 1/4 cup each of diced dried apricots, dried cranberries, slivered almonds and sliced green onions.
Give that a stir to evenly distribute all the parts. Then add about 2 tablespoons of mayonnaise. I like my salad to be creamy so, some days, I might add up to 4 tablespoons depending on the type of chicken I’m dealing with. Chicken breasts need more mayo than legs and thighs. Or, at least, I think so.
Salt and pepper to taste. If you want to kick up the flavor a notch, you can add some cayenne pepper and/or a couple of shakes of hot sauce. I like it with a sprinkling of hickory smoked salt.
Refrigerate for at least two hours but overnight is best so that the flavors mingle. We usually eat this dished up in a bowl. It would be a sin not to make a sandwich with it if you have some soft multi-grain bread laying around. Enjoy!