Leftover chicken meets it maker with this yummy recipe!
Chicken breasts are a staple, and are relatively cheap if you buy them frozen, in bulk. Sometimes, however, you might find you’ve thawed more than you can use, or you have leftovers that are looking less than appealing on the second day. This easy recipe is a great way to use them up.
2-4 chicken breasts, or whatever you have leftover
celery (one stalk per breast)
cashews (2 to 4 handfuls, depending on your taste)
green onions, diced
1 dl mayonnaise
salt and pepper, to taste
a dollop or two of sour cream
a sprinkle of soy sauce, and a dash of mustard
Chop cooked chicken breasts into bite-sized chunks. Dice celery and green onions. Mix the chicken, green onions, celery and cashews in a medium sized bowl (or whatever sized bowl you want, I don’t really care.) Mix the mayonnaise, sour cream, soy sauce, mustard, and salt and pepper in a smaller bowl. Add a dash or two of olive oil if the mixture seems thick. You’ll want enough to coat the chicken and other ingredients, but not enough to make the whole thing a gooey, sloppy, mayonnaise-y mess. Taste the sauce, and modify according to your taste preferences. Dried or fresh herbs (basil or dill work well) can be added at this point. Slowly pour the sauce onto the chicken mixture, stirring in as you go. Serve with rice, couscous, or on a submarine sandwich roll with lettuce for a delicious dinner or lunch.