It’s the time of year when life gets a little bit (or a lot) crazy — at least at our house. The kids are back to school, fall sports have begun — both the kind that require carting to and from practice twice a week with 3 hours at the field on the weekend and the kind that require 4+ uninterrupted hours on the couch. And I really don’t want to be
wasting spending a lot of extra time in the kitchen cooking fancy meals.
Yet, somehow, in the midst of everything, my family usually expects me to make dinner. Sometimes they can be so demanding!
Of course, I have a few tricks up my sleeve in the form of quick and easy weeknight dinners. This week, the weekend’s leftover roasted chicken will be thrown together for an amazingly delicious gourmet chicken salad that tastes like I put a lot of thought, time, and effort into it. We’ll just keep that our little secret, okay?
The best thing about this recipe is that you can really adjust it to use what you have on hand. Also, you can follow the measurements if you like, or if you’re more like me, you’ll just add the ingredients in amounts that look good to you, and adjust to fit your tastes! I love simple and easy base recipes like this!
Quick & Easy Chicken Salad Using Leftover Chicken
- 2 cups shredded chicken
- 1/3 cup mayonaisse
- 1 1/2 Tbsp. Dijon Mustard
- 1/2 tsp black pepper
- 1/2 tsp dill
- 1/4 cup green onions
- 1/2 cup chopped celery
- 1/2 cup slivered almonds
- 3/4 cup fresh sweet cherries, halved
- 3/4 cup grapes, halved
- 1/2 cup cranberries
Mix the base ingredients together in a large bowl. Choose the add-ins based on your preference and what you have on hand. Our family loves this chicken salad with fresh cherries or grapes and slivered almonds.
Mix the add-ins into the base ingredients. Taste and adjust seasonings accordingly.
Serve on rolls or croissants for chicken salad sandwiches, inside a pita for dinner on the go, or on a bed of greens for a grain-free option! They’re all delicious!
What’s your go to quick and easy recipe for busy weeknight dinners?