Thursday, September 12, 2013

Quick Chicken Salad Cups

This evening is "clean out the fridge" night...meaning try to use up all the leftovers! Hubby is having the leftover Chicken Cutlets Stuffed w/ Spinach, Prosciutto and Herbed Chevre from a couple nights ago, and I made myself a quick chicken salad using the leftover rotisserie chicken that we had last night. I diced it up and then made a little dressing to mix it with using half mayonnaise and half fresh salsa which thinned it down and made it go further (I'm not a big mayo fan). The salsa gave the chicken salad a great flavor. I also added some finely diced celery and thinly sliced green spring onions as well. I filled little artisan romaine lettuce cups with the chicken salad and then topped them with diced mini Roma tomatoes and some crumbed XXX sharp white cheddar cheese left from earlier in the week when I made white cheddar cauliflower mash. They turned out fantastic and took me less than 15 minutes to whip up. I love it when you can make a few different meals out of leftovers by using a little creativity...and I love it even more when they are quick and simple. I have also used sour cream and mixed it with salsa as a dressing before, too -- so if you like sour cream, you could use that in place of the mayonnaise and just adjust the ratio to suit your own taste. I snapped a couple photos for you to see below. Enjoy!

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