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.

Chicken Salad 

Ingredients: 

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

Method: 

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:

http://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

So yummy!