Tomato Tomatoe

chicken salad

Whenever I make homemade chicken stock, I find myself with lots of leftover chicken. Of course I love adding it back to the soup but when I just need the stock, I remove the chicken and repurpose it for another meal. I thought the best way to use it would be in a chicken salad. Instead of serving it on toasted bread (which is amazing) I put mine in Boston lettuce cups that I picked up from the farmers market. It was the perfect quick and easy lunch!

 

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chicken salad

Ingredients

• 2 cups of cooked chicken, shredded
• 2 tbsp mayo of your choice
• 1 tbsp whole grain mustard
• 1 tbsp pickle juice
• 1 celery stalk chopped
• 1 green onion chopped
• 1 tbsp fresh dill
• Salt and pepper to taste
  

Directions

1. Shred the chicken and chop the celery and green onion into small pieces. Chop the dill finely. Add everything to a large bowl and mix to combine. Serve on lettuce cups, a salad or a piece of toasted bread.