Mats Leftover Chicken Salad Recipes
LEFTOVER CHICKEN SALAD
Use leftover chicken to make quick chicken salad.
Provided by Amanda Formaro
Categories Salad
Time 10m
Number Of Ingredients 6
Steps:
- Mix everything together with a spoon. Serve over lettuce, on crackers or in a pita pocket.
Nutrition Facts : ServingSize 1 cup, Calories 296 kcal, Carbohydrate 7 g, Protein 30 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 98 mg, Sodium 460 mg, Sugar 4 g
MAïTé'S LEFTOVER CHICKEN SALAD
We eat grilled chicken almost every Sunday, this is what I make from the leftovers. It makes a great sandwich! Cooking time does not include the boiling off the egg.
Provided by Maiumlteacute G.
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Chop the first 3 ingredients.
- Mix in a bowl with the mayonnaise.
- I usually put it in the fridge for a few hours, so the taste of the ingredients could blend, but I guess you could eat it right away.
- Enjoy!
Nutrition Facts : Calories 522.5, Fat 30.1, SaturatedFat 8, Cholesterol 222.1, Sodium 254.3, Carbohydrate 32.2, Fiber 2.5, Sugar 27.1, Protein 32.1
2 IN 1 - HERBED CHICKEN & LEFTOVER CHICKEN SALAD
This may be a first for RecipeZaar - two recipes in one! I had leftovers from the Herbed Chicken with no takers (if you know what I mean). This is delicious hot, but leftovers lose its appeal. Hating to see food go to waste, I created an out-of-this world recipe for Herbed Chicken Salad. (From now on, I WILL make sure I have leftovers for the chicken salad.) I doubled the original Herbed Chicken recipe to accommodate the chicken salad. If you like traditional chicken and chicken salad, search elsewhere. This is for those who are looking for unique flavors.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Herbed Chicken (served hot):.
- Mix margarine with spices.
- Coat chicken with herb mixture.
- Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
- For leftover chicken salad:.
- Mix all leftover ingredients together.
- Delicious served on a plate of lettuce- suppose you could put in a sandwich.
- Probably would be best served the next day to let flavors blend – mine didn't last that long.
CHICKEN SHAWARMA SALAD
Serve a bright salad to feed a crowd. It can also be made with leftover cold chicken, and is robust enough to transport without wilting - perfect for picnics
Provided by Barney Desmazery
Categories Buffet, Lunch
Time 40m
Number Of Ingredients 23
Steps:
- Mix the garlic, olive oil and lemon juice together in a reusable plastic container or bowl. Stir in all the spices, oregano, a large pinch of salt and the yogurt, then mix to make a paste. Tip in the chicken, tossing to coat, then cover and marinate for at least 1 hr, or chill overnight.
- To make the dressing, mix all the ingredients together in a small bowl, season, cover and chill until needed. Can be made up to two days ahead. Toss all the salad ingredients, except the lemon juice and olive oil, together. The salad can be assembled 1-2 hrs ahead and kept chilled.
- Light the barbecue or heat a griddle pan over a high heat. Cook the marinated chicken for 5 mins on each side, or until lightly charred and cooked through. Lift onto a board and set aside.
- Drizzle the salad with the lemon juice and olive oil, then season with salt and toss everything together. Scatter the salad over a large platter or tip into a large serving bowl. Slice the chicken, then arrange it over the salad (or serve it on the side if you're also cooking for vegetarians). Serve the salad with the tahini dressing on the side for drizzling over, along with toasted flatbreads or pittas for stuffing the chicken into and pickled chillies, if you like.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 0.3 milligram of sodium
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