Wednesday, January 14, 2009

Almond Apple Chicken Salad

Have some leftover chicken you don't know what to do with? There are gazillions of things you can do with leftover chicken. Soups, casseroles, chopped into a salad, tossed into a pasta...I can get all Bubba Blue on you and drone on and on for days, but I won't. Instead, I go into detail on only one recipe. This is quick and very simple; it's less cooked and more thrown together. It's great for a Wednesday night when you're exhausted and just want a quick, satisfying, and fairly healthy dinner.

Almond Apple Chicken Salad
1 1/2 cups of diced, cooked chicken - breast, leg, and thigh all work great.
3/4 cup small diced apple - any variety is fine but I like the crispness, tartness, and color of a Granny Smith
1 finely diced scallion
1/4 cup sliced almonds
2 tbs mayonnaise, you can certainly use light mayo
2 tbs plain yogurt
salt and pepper to taste

Mix the diced chicken, apple, scallions, yogurt, and mayonnaise. Season with salt and pepper and mix well. Check the seasoning and re-season if necessary.

So what would you do with this salad? I sandwiched it between two toasted slices of lingonberry juice bread but it would be equally delicious with another dark, sweet bread such as squaw bread. Regular toasted white or wheat would also make an excellent bread choice. Watching your carbs? Scoop it onto a bed of iceberg lettuce or cuccumber slices. It's also great with crackers, in pita, or endive leaves. Here I go again, getting all Bubba Blue and his shrimp on you. The message here is that this is a very versatile meal...and a great way to clean out the fridge!

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