*Tip of the day: Turn your leftovers into something great.
Who doesn't like chicken salad? I know I do. But often times, when I order it out, I wind up disappointed. Not much flavor, a ton of fat. All in all, a pretty boring sandwich. But it doesn't have to be. Whenever I make a roast chicken, or when I have some leftover rotisserie chicken from the store, the following day, I make chicken salad. I am a firm believer that leftovers can not only be delicious, but can be better than the original dish! Don't believe me? Give this low fat, high antioxident recipe a try.
Fruity Chicken Salad
2 cups leftover roast chicken, shredded or diced (breast, legs. Whatever you have left. *tip: the dark meat has more nutrients than the white meat*)
1/2 lemon, juiced
1/4 extra virgin olive oil
3 Tbsp. plain, low-fat yogurt
1 Tbsp. dijon mustard (in glass)
1 apple, diced (skin on for fiber!)
1/4 cup dried cherries (or other dried fruit.
1/4 walnuts, almonds, or pecans
1/4 red onion, diced
1 Tbsp. fresh herb (try parsley, tarragon, or dill)
First, make the "dressing" for the salad. I know it sounds strange, but replacing mayo with yogurt drastically cuts the fat, but adds a nice tanginess. Whisk together yogurt, lemon juice, oil, mustard, herbs and salt & pepper. Toss in chicken and stir until moistened. Add the remaining ingredients and stir. Place on whole-wheat bread topped with baby field greens for a delicious sandwich.