I like to roast a chicken at least once or twice a month.  It’s a great way to enjoy an easy dinner the first night and have plenty of leftover meat (and stock) for the rest of the week.  If it’s winter, I’ll typically make a soup (like this yummy one), but in the summer, I prefer to mix up a batch of this yummy chicken salad.  It’s perfect served with lettuce or a slice of hearty honey wheat bread.  Add a freshly sliced tomato on the side and you have a tasty, easy lunch!

Super Chicken Salad

1-2 servings (so double if you want a few days worth!)

3/4 cup chopped leftover chicken

1 T mayo

1 t. apple cider vinegar

1/2 t. celery salt

1 to 1 and 1/2  c. veggies (my favorite mix is onions, celery and green peppers, but you could add carrots, red peppers, etc.)

tarragon

sea salt

freshly cracked black pepper

Step one:  Mix the mayo, vinegar and celery salt in a small bowl.  Chop veggies.

Chicken salad veggies

Step two:  Add the chicken and veggies and mix well.

Step three:  Season to taste with the tarragon, sea salt and pepper.

Summer chicken salad

Chill for at least half an hour (really a few hours or overnight is better).  If it’s a bit dry after chilling add a bit more mayo (but be careful as a little goes a long way).   Serve with fresh fruit for a perfectly balanced lunch!

Chicken Salad

Perfect lunch!

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Shared on Real Food Wednesday, Empty Your Archives and Works for Me Wednesday.

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