…and not feeling guilty about it not being home-made
Life gets busy! Being an adult comes with all kinds of responsibilities that eat away at your free time (aka the time you’re not stuck at the office or commuting there). And I wouldn’t know yet, but from what I hear, it only gets worse when your kids come along. Sometimes you just need something ready to go and easy to work with. Enter the whole roasted chicken purchased from your local butcher or rotisserie.
We usually pick one up when we’re too busy to cook and then use leftovers for sandwiches or salads the next day.
Carve the whole bird
The key to making this work for you is taking all of the meat off the carcass when you get it ready for dinner. This way, you have easy, bone-free pieces of chicken ready to go when it comes time to make your salad or your sandwich.
This particular chicken was enough for dinner for two people and two lunches.
Sometimes I just use the chicken as a yummy protein add-in for my salad or simply use the plain pieces in a sandwich, but I had some exciting bread on hand, so I thought I would make some chicken salad for an extra special lunch.
Don’t hate on mayo
I was wary of mayonnaise for a long time, worried about the fat and calories it might add to a sandwich or salad, but I’ve got to say that my boyfriend weaned me off of that attitude. Adam’s use of a thin spread of mayo on the sandwiches he has made for me since we’ve been together can make all the difference in giving it that creamy, richness factor that really makes you think “yum” as you bite into it. It’s worth the extra few calories!
Also, check your crisper drawer for any veggies that might be lying around. As I’ve recently discovered, a few thin slices of red pepper or cucumber or a handful of roquette can really take your sandwich to the next level, making it coffee-shop purchase-worthy!
Sandwich-making tip: To avoid your bread going soggy, place a few leaves of lettuce or any kind of mixed greens you have on hand in between the salad and the pieces of bread.
For a recipe that will add some crunch to your sandwich (and not by adding chips), check out the recipe below that doesn’t shy away from mayo, but uses fromage blanc (Greek yogurt) to get a bit of extra creaminess in there.
What you’ll need:
- 3/4 cup (a large handful) of leftover chicken
- 2 cups finely chopped green or red cabbage (about 1/4 of a small head of cabbage)
- 1/4 cup minced chives (fresh if possible, but frozen will do just fine as well)
- 1 tablespoon mayonnaise
- 3 tablespoons fromage blanc (Greek yogurt)
- Salt and freshly ground black pepper
- Place the chicken and the cabbage in a medium-sized bowl.
- Stir in the chives, mayonnaise, and yogurt.
- Taste and add salt and pepper to taste.
The salad can be refrigerated for up to two days in an air-tight container.
Recipe adapted from theKitchn.
Do you have any ideas on fun twists for a chicken salad? I would love to hear about them!