Whenever I cook a whole chicken for dinner, the next night’s dinner is always something with leftover chicken (if there is any with two teenagers!). This is one of my favorite uses of leftover chicken: chicken salad sandwiches with vegetables and curry. It’s good on a sandwich but you can also just serve a scoop on a bed of salad greens and call it dinner.
It’s also really good with arugula. Arugula is technically an herb that’s super easy to grow and can be added to salads. It’s peppery lettuce, really.
If I had fresh dill, I’d toss some of that in, too, but I can’t bring myself to buy fresh dill at the grocery store. All that plastic packaging just for fresh herbs? No thank you. I’ll wait until summer when the dill is growing in my garden. But arugula? That’s another story. Arugula grows in the garden practically year round and our backyard chickens don’t really like to eat it.
So Simple Curry Chicken Salad
I like to keep a big bag of organic greens peas on hand in my freezer for after school snacking or to toss into dishes if they need a little green color. Oh alright – yes, and for good health, too! My big bag of organic green peas is from Costco. It’s in their freezer section.
- 2 cups chicken, leftover from oven roasting it
- 1 cup diced celery
- 1 Tablespoon onion, finely chopped
- 1 cup green peas, frozen
- 1 teaspoon Dijon mustard
- ½ cup mayonnaise
- 1 Tablespoon curry spice
- 1 teaspoon Tony’s lite seasoning (or other low sodium, msg free seasoning)
- 1 Tablespoon fresh lemon juice (you can substitute red wine vinegar here)
- salt and pepper to taste
- Remove cooked chicken from carcass by cutting off all pieces (don’t toss out the carcass - make homemade chicken broth from this!)
- Place diced chicken in a large bowl.
- Toss frozen peas into bowl with chicken. No need to cook them first. Just stir in with the chicken and they’ll thaw quickly.
- Add celery and onion to bowl with chicken and peas. Toss.
- In a small mixing bowl, combine Dijon mustard, mayonnaise, curry, Tony’s spice, and lemon juice.
- Stir dressing until well combined.
- Pour dressing over chicken mixture and stir.
- Add salt and pepper to taste.
- Serve on bread for sandwiches or on a bed of arugula and enjoy.
- If using canned chicken, look for premium chunk chicken packed in water, not oil.
- Diced apple is really tasty in here as well. My family goes crazy if I try to put “fruit” into something savory so I serve this with apple slices and toss mine into the salad and then eat it.
- Save the chicken carcass by refrigerating or freezing it until you’re ready to make homemade chicken broth.
- I like Earthbound Farm’s arugula – if I haven’t grown it myself. They triple wash and it’s ready to have on a sandwich or in a salad – fast.
That’s it! Now, you’ve served a roasted chicken one night and made a delicious chicken salad with the leftovers.
What do you like to make with leftover chicken?