One of my favorite ways to utilize leftover roast chicken, other than soup of course, is chicken salad. It’s super quick and makes for a great lunch or dinner. I’ve also made this same recipe with leftover Thanksgiving turkey. Serve with lettuce, crackers, or on your favorite sandwich bread.
2 cups leftover Roast Chicken, shredded or cubed
2 to 4 tablespoons Mayo
1 Celery stalk, thinly sliced
1/2 cup toasted Pecans, toasted and chopped
1/2 cup Grapes, sliced in half
1/2 tsp dried or fresh Dill, or to taste
Salt and Pepper to taste
Mix all ingredients in a container with lid. Chill in the fridge at least 30 minutes before serving.
This is the recipe I used for fresh mayo: