I love when the leftover ingredients I’ve used for different dishes come together to make something wonderful and new! Like when my leftover roast chicken combined with a couple of the ingredients from that granola I am so obsessed with, to create a simple, delicious chicken salad, reminiscent of Thanksgiving!
I used the almonds for crunch, the cranberries for sweetness, and some of the fresh rosemary that I had leftover from roasting the chicken which gave the whole thing a deliciously complex herb flavor. I rarely buy fresh herbs because I don’t use them all before they wilt but they are so worth it!
I don’t like a gloopy wet chicken salad. I roasted my own dang chicken this week and I want all that good oven flavor to shine through, so I tend to go easy on the mayonnaise. I often substitute plain yogurt for half of the mayonnaise as well because it has a slight tang and is much healthier.
I was actually wistful when taking my last bite of this chicken salad. I was very sad to see it go. Roasting your own chicken for chicken salad is about a hundred miles better than anything that could ever be made out of a can.
Cheery Chicken Salad by Shai
1 1/2c shredded chicken
1 generous dollop of mayonnaise (or plain yogurt), just enough to moisten the chicken
2 T sliced almonds
2 T dried cranberries, roughly chopped
1 small sprig of rosemary, removed from stem and chopped
Salt & Pepper, to taste
Mix all ingredients together Adjust to your liking!