We roasted a whole chicken on the grill last night for dinner. There was plenty of white meat left today for me to make chicken salad for dinner this evening.
My husband and I both really love chicken salad, and it ‘s a great way to use up a variety of veggies, fruit, and herbs you may have on hand.
For this evening’s dinner I cut the leftover cold roast chicken into good size chunks.
To the chicken I added unpeeled, diced apple, sliced celery with some of the tender leaves, finely chopped red onion, finely chopped dill pickle, and halved red seedless grapes.
I tossed the salad with some good quality mayonnaise (just enough to coat lightly), seasoned to taste with Kosher salt and freshly ground pepper and added some chopped fresh tarragon from my pot of herbs on the patio.
If you have never tried it, tarragon is delicious in chicken salad!
Walnuts or almonds would be another great addition. You can also add a spoonful of Dijon mustard to the mayo if you like.
With the fresh baguette, and ripe tomatoes my husband brought back from the Tuesday farmers’ market our dinner was complete. And there’s even a little left for lunch for one of us tomorrow…we’ll see who gets to it first!
