Rating:

3.0 (1 vote)

Chicken salad is my favorite way to use up leftover grilled or roasted chicken. I think everyone has their own version of it, but the usual components are chicken, celery, and lots of mayonnaise. I've added a bit more color and nutrition with carrots, scallions, red onion, and cucumber, plus a touch of honey mustard for sweetness and tang. Serve with crackers for a quick snack or tuck it into a pita pocket with lettuce for an easy, portable lunch.

2 cups cooked, diced chicken
1 carrot, julienne
½ cup diced celery
½ cup diced cucumber (peeled and seeded)
2 tbsp finely diced red onion
2 tbsp green onions, sliced
2 tbsp light mayo
2 tbsp honey mustard
salt and pepper, to taste
Shredded romaine or iceberg lettuce
½ cup chopped toasted pecans, for garnish

Combine chicken, julienne carrot, celery, cucumber, red onion, and green onions, tossing to combine. Toss with mayo and honey mustard, adding salt and pepper to taste. Serve immediately or refrigerate until ready to use. Place a scoop of chicken salad over a bed of shredded lettuce and garnish with pecans for crunch. If desired, pecans can be mixed directly into the chicken salad.