Chicken salad is my favorite way to use leftover chicken. There are a thousand variations on it, but this is a timeless recipe that I always end up going back to. Enjoy as a sandwich or piled on salad greens-if you can get it out of the bowl without eating it all.
1 cup shredded chicken meat Saucy Note: We have a Traeger smoker, so I like to make a couple chickens at a time and use them for several days for sandwiches and snacks. We haven’t posted a recipe for smoking chicken since not everyone has a smoker, but let us know if you are interested and we’ll be happy to post it. This recipe works with any leftover chicken though, or you can roast chicken breasts a few hours before you want to make the recipe and chill until ready to use.
½ cup of grapes, halved
2 stalks celery, sliced
⅓ cup mayonnaise
3 tbsp. Grey Poupon mustard
1 tbsp. champagne or white wine vinegar
1 tsp. garlic powder
½ tsp. garlic powder
Pinch of celery salt
Pinch of sea salt
Combine ingredients in mixing bowl-add grapes last so they don’t get smushed, and fold gently to combine.
Enjoy as a sandwich or piled on salad greens-I also like to garnish mine with some ground black pepper.