Meal-prep recipes: Use roast chicken for tasty soup and salad
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This is the best chicken salad you’ve ever tasted! It’s different and delicious and the perfect meal for any time of the day — whether it's for lunch in a sandwich, on top of greens as a salad or as a dip with crackers or crudités, you can’t go wrong. Plus, it's a great way to use up leftover roast chicken. It’s a best seller at BIRD bakery and once you taste it, it’s easy to see why!
Swap Option: If you're looking for a healthy alternative to mayo, try using Greek yogurt!
Ingredients
-
- Leftover chicken breast, shredded (about 4 pounds)
- 1 quart mayonnaise
- 1¾ tablespoon mustard
- 2¼ cups diced celery
- 1¾ cups dried cherries
- 1/2 ounce finely chopped tarragon leaves
- 4½ tablespoons freshly ground black pepper
- 1¾ tablespoon salt
- 3½ cups pecans, toasted
Preparation
In a large mixing bowl, incorporate shredded chicken, mayonnaise and mustard. Slowly add celery, cherries, tarragon, pepper and salt. Once all is well incorporated, slowly fold in toasted pecans.
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