I roasted a chicken last night with potatoes a few nights ago. This morning I had a cheddar cheese omelet with the last of the roasted potatoes. For lunch, I had a salad with feta cheese and chopped chicken. And for dinner, I made this chicken salad. I still have two drumsticks and a chicken wing left.
Lighter Chicken Salad Sandwiches
ADAPTED from Food and Wine
1 chicken breast (leftover chicken)
2 tablespoons of mayonnaise (I used Japanese mayo)
1 teaspoon of Dijon mustard
1 tablespoon of relish (homemade pickles)
1 tablespoon of toasted walnuts
a handful of shredded lettuce
4 slices of toasted bread
Mix the mayonnaise, mustard, relish, and toasted walnuts together. Roughly chop the chicken and fold into the mayo mix. Chill until cold, about half an hour.
Spoon the chicken salad onto the bread, top with a handful of lettuce, and add another slice. Enjoy!