I’ve never posted a recipe without photos before but there’s got to be a first time, right? I”m tired and it’s late but this is too good not to share. Sorry.
I worked late tonight and came home hungry. We had leftover chicken after making Lemon Chicken with Linguine the other night but simply reheating it didn’t sound too appetizing for some reason. With a fresh loaf of Five Grain Italian bread from the Publix bakery in the pantry, chicken salad was the answer. If it hadn’t been so late and I hadn’t already been starving I might’ve added a bit of onion or garlic, or maybe some freshly-grated Asiago. Instead I kept it simple and it worked well.
- Leftover Chicken Breast
- Lemon Pepper (we have some great handcrafted stuff from Silver Valley Spices that the boys brought back from Idaho)
- Dijon Mustard
- Mayo
- Lettuce
- Bread
Shred the chicken into a bowl. Add a dash or two of Lemon Pepper, a bit of Dijon and enough mayo to hold it all together. Pile it onto the bread with a handful of leafy lettuce and enjoy with a nice glass of Chardonnay.
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Sounds great! Lynne and I actually made chicken salad yesterday, too! Small world…