For Thanksgiving Weekend: Leftover Chicken Salad

Turn leftover chicken into leftover chicken salad and you'll have something for a light lunch or a tasty snack.
By Anne Vassal
October/November 1998
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You don't have to use croissants, but if you have them they're a dandy way to make a leftover chicken salad sandwich.

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It's the post-Thanksgiving conundrum: what will you do with all that turkey you and your guests couldn't finish? But even if you decide to take a pass on turkey for one year and make our own garlic roasted chicken instead, you still might have leftovers. Well, never fear. Just pick the chicken off the bones, whip up my leftover chicken salad recipe, and have it the next day. Your mother-in-law will love this one.

2 cups shredded or chopped roast chicken
1cup seedless red grapes, halved
2 large stalks celery, sliced on a diagonal
2 green onions, chopped
1/4 cup of your favorite lowfat ranch or creamy garlic dressing
2 tablespoons plain yogurt
2 tablespoons fresh dill leaves, chopped (optional)
salt and pepper to taste

In a mixing bowl, whisk together the dressing and yogurt. Add the rest of the ingredients and toss together. Serve over lettuce or as an open-faced sandwich on a slice of toasted whole-grain bread, English muffin, or roll. Or try toasted site bread with some chopped lettuce.

See Back to Basics: Cooking for Thanksgiving Weekend for more recipes.

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