There are nights that I am so rushed and harried that sadly I don’t have a minute to ask the question “what’s for dinner tonight?” Instead I look to see what might be left over in my fridge that I can reinvent. The truth is, I love this chicken salad so much that there are times that I just go get a rotisserie chicken and make this dish even if there are no “leftovers” in my fridge. The next day I use this salad’s leftover for lunch in a wrap.
SERVING/YIELD
-
PREP TIME
COOK TIME
LEVEL
Easy
BLESSING
Unknown
RECIPE
#1389
INGREDIENTS
3-4 cup shredded cooked chicken
¼ cup shredded carrots
⅓ cup mayonnaise
1½ tsp garlic powder
½ tsp ginger powder
1 Tbsp Dijon mustard
2 Tbsp teriyaki sauce
¼ tsp white vinegar
1 head iceberg or romaine lettuce, shredded
¼ cup craisins
¼ cup sliced almonds
In a mixing bowl, combine the chicken and carrots.
In a separate bowl, whisk together the mayonnaise, garlic powder, ginger powder, mustard, teriyaki and white vinegar. Pour the mayonnaise mixture over the chicken and combine well.
To serve, place the lettuce on individual plates or in the center of a large platter. Spoon a nice heaping of chicken salad on the lettuce and sprinkle with craisins and almonds.
When buying a rotisserie chicken: Best & freshest time to buy the chicken is between the hours of 4:30 – 6:30. Look for moist skin on the chicken. Taunt, dry skin is indicative of chicken that's spent too long in the rotisserie. Select a chicken that has plump legs and breasts
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