A nice roasted chicken for Sunday supper is an American classic. Unless you've planned the meal perfectly, however, leftover chicken is certainly going to be on your menu later in the week. I like to make a nice chicken salad with the leftover white meat, and use the bones and dark meat for stock and/or soup.
This chicken salad recipe is fresh and easy and and can be served over a plain salad for a light lunch, stuffed in pita bread, made into a chicken salad wrap or served on any bread or roll.
Ingredients:
2 cups diced cooked white meat chicken or turkey
1 cup diced green peppers
2 plum tomatoes,diced
1 small onion, diced
1/4 tsp dried tarragon
salt & pepper to taste
1/4 cup nonfat mayonnaise
1/4 cup lowfat yogurt
Make Ahead Prep:
In a large bowl, toss all of the ingredients except the mayonnaise and yogurt. Add the mayonnaise and yogurt and mix well. Place into an airtight container and refrigerate up to 3 days.
Note: Do not freeze this recipe as mayonnaise tends to separate when frozen.
Get more make-ahead sandwich recipes.
