Don’t know what to do with you cooked chicken leftovers? A chicken salad is an excellent idea! Our mix includes grapes, pecans, apples, and squashes, as well as celery for some crunch.
General Tao Chicken
Asian Chicken Marinade
Caribbean Jerk Chicken
Plain Greek yogurt
Salt and pepper
Cooked chicken breasts
Acorn squash, seeded, peeled, and diced
Stalk celery, chopped
Seedless red grapes
Preheat the oven to 400 °F and line a baking sheet with parchment paper.
Meanwhile, place the diced squash on the baking sheet and brush with the olive oil. Cook for 20 minutes. Set aside.
In a large bowl, mix the yogurt, lemon juice, dijon mustard, honey, thyme, salt, and pepper until the dressing is homogeneous.
Then, add the celery, grapes, pecans, chunks of apple, and cooked squash. Mix well. Set aside.
Shred the chicken leftovers with a fork or with your fingers. Add to the preparation.
Finally, mix well and serve on top of the chopped cabbage.
Chicken leftovers can also be used to make delicious wraps. Instead of mixing the salad preparation with 4 cups of cabbage, use whole cabbage leaves to roll the preparation in and make a wrap. Since chicken salad sandwiches are quite popular, there is no doubt you will also love this recipe!
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