Hello, friends! Welcome to Djalali Cooks. I often make up a quick chicken salad with chicken leftovers, even if it’s only enough for one or two sandwiches. It’s just such an easy way to give the leftover chicken a new lease on life. And by this point of chicken leftovers, I am ready for something different. I don’t know about you, but I usually have a little bit of many things leftover in the fridge; like just a few pepperoncini peppers left in a jar, or a single scallion; how about two sad little celery ribs, unused fennel fronds, anyone? A little chicken salad is the perfect way to use up these small bits of leftovers. So let’s do this: Easy Chicken Salad For Two.
Chicken Salad Prep
For the chicken, I think I had one breast, then the rest is drumstick and wing meat. After pulling the meat from the bones and discarding any skin, I rough chopped the chicken into small, cube-like pieces. I prefer my chicken salad meat to be chunky, rather than shredded, but of you like shredded, go with that. I have four pepperoncini peppers, roughly diced, one large scallion, sliced thin, three small celery ribs, sliced thin, chopped fresh parsley leaves and chopped fennel fronds. The red peppers in the middle are Inca Red Drop Peppers. They are sweet and tangy. Using them in lieu of sweet pickles gives a nice pop of color, while still adding that contrast of sweetness to the chicken salad.
Because I don’t want to break the Red Drop peppers or bruise the herbs, I will mix everything else with a couple tablespoons of mayonnaise, leaving those items to mix in last. To the mayo mixture, add some mustard. I like Colman’s Mustard because it’s spicy.
Once you have the mayo and the mustard all mixed to your liking, add the herbs and the Red Drop Peppers.Give it a gentle stir to incorporate everything and taste for seasoning.
I added some fresh cracked black pepper, a pinch of Kosher salt, and stirred that in.
I usually just have my chicken salad with crackers, but today we have some Martin’s Potato Buns. I have a few butter lettuce leaves, so I layered the chicken salad on a lettuce leaf between the potato bun. The sweet-flavored potato bun goes really nicely with this savory chicken salad.
Super simple, with great crunchy texture from the celery; a bright pop of heat from the pickled pepperoncini peppers and a little sweet burst from the Red Drop Peppers. The chicken is smoky and full of flavor. The herbs add a nice vegetal freshness and the super soft potato bun is the perfect vehicle.
Chicken Salad is a great destiny for leftover chicken, even if it’s just enough for one or two. If you’re looking for other ways to utilize that leftover chicken (and whatever other bits and pieces you might have leftover in the fridge) try my Clean Out The Fridge Breakfast Burrito. No-recipe leftover dishes like these are great for trying out new flavor combinations and getting creative in the kitchen. If it’s a mess up, they’re only leftovers, so it’s ok to go out on a limb! Thank you so much for joining me today, take care and be well! xo Kelly
Easy Chicken Salad For Two
Smoky chicken with crunchy celery, sweet and spicy peppers and fresh herbs make this Chicken Salad For Two the perfect solution for leftover chicken!
- Leftover Cooked Chicken
- Celery Ribs
- Scallions, or diced onion
- Pepperoncini Peppers, diced
- Red Drop Peppers, or diced sweet pickles
- Fresh herbs, rough chopped (basil, dill, parsley, basil...)
- 2-3 tbsp. Mayonnaise
- 1/2 -1 tbsp. Spicy Mustard
- Kosher Salt and Pepper to taste
- Lettuce Leaf
- Buns or crackers to serve
Mix the chicken, scallion, pepperoncinis and celery with mayonnaise in a medium bowl. Add Mustard and mix to combine.
Add the Red Drop Peppers and the herbs, gently mix to combine.
Taste for seasoning and add Kosher salt and pepper to taste.
Serve on a bun with a lettuce leaf, or with crackers.