As the weather starts to get warmer, I want to turn on my oven less. That means that we grill in the summer and bake in the winter. As, I mentioned in an early post on this site. April’s weather was very unpredictable. One day it was warm, almost hot. A few days later, we were bundling up in our coats.
On one of those chilly days, I roasted a chicken. There was still quite a bit of leftover meat on the carcass in the fridge, and I knew I needed to make something with it. Yesterday, when the weather was hot again, I put together a chicken salad that we ate with crackers. One of the things that I love about chicken salad is that the recipe is incredibly versatile. I often make it with different ingredients which makes each end product unique.
Yesterday’s chicken salad turned out so good that I decided to make note of its ingredients and share them here. If you want to make it lighter on fat and calories, you can use light or even fat free mayonnaise. However you choose to make it, it will be delicious.
- 1½ cup chopped leftover cooked chicken
- ¾ cup chopped celery
- 3-4 green onions, thinly sliced (use white and green parts) This should be about ½ cup.
- ½ cup shredded carrots
- ¼ cup dried cranberries
- ¼ sweet relish ( You can use more or less to taste)
- ⅓ cup mayonnaise (You can use more or less to taste)
- Chop chicken and celery
- Slice green onions
- Shred carrots
- Place all ingredients into a bowl and mix well to combine.
- Cover and store in refrigerator until serving time.