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.