As the weather warms up, cold sandwiches become a lunchtime norm in our house, so when I am planning to roast a chicken for dinner I try to remember to throw in an extra one and use it for chicken salad the following day…or two. Roasted chicken is so moist and also has such a great balance of flavors and textures because of the dark and white meat, breasts, thighs, wings – the whole chicken is coming to the party! .
Our chicken salad has come through some trial and error. My overarching philosophy for food is get as many veggies in as many dishes (and drinks) as possible! We do eat a fair amount of vegetables, but I still feel like we can always use a few more. Chicken salad is a great place to “hide” veggies and prove to the little people that they really make everything taste better, crunchier, fresher and healthier.
My Ultimate Chicken Salad would include carrots, celery and red onion, but I have found that omitting the carrot is more of a crowd pleaser and I can cut up carrot sticks on the side and everyone prefers seeing them that way.
I am always amazed at how incredibly precise a child can be about the way something is presented. It can make all the difference in the world. So, if you have a “particular” kind of child, keep trying the same vegetable in as many sizes, shapes and variations as you can create. Eventually they will say, “I like it!”
- 1 roasted chicken, meat removed and chilled
- 1 cup organic mayo
- 2-3 tablespoons dijon mustard
- ½ red onion diced
- 2 celery stalks diced
- Salt and Pepper
- Once the roasted chicken is cool, remove meat, cut into chunks and refrigerate overnight
- Next day, add mayo, Dijon mustard, onion, celery, salt and pepper
- Mix thoroughly and either serve immediately or refrigerate for later.