This is still part of the chicken soup series because it came about FROM the leftover stock. However, it is not actually a soup. While I can eat soup twice a day for weeks on end, I have been told many times that the majority of people cannot (you naysayers know who you are).
Actually, today in a staff meeting at work the term “cook once eat twice” was brought up. I have never heard this term, but it sure is how I live! So here’s my third way to use what we cooked that first night.
Chicken Salad for 2 meals. I eyed the measurements for this one and it really does depend on your taste. Since this was a split breast, it lasted 2 meals. One I had on a sandwhich of gluten free bread and the next day I ate it over spinach salad.
Split breast reserved from stock, chopped
mayonaise (I like canola mayo) (or you can do half mayo and half yogurt)
a tsp or 2 of dijon mustard
1-2 tsp water so it’s creamy without being too mayonaisey
dash of apple cider vinegar
2 celery stocks, chopped
small handful of dried cranberries
half an apple, peeled and chopped
dash of salt
dash of pepper
Mix first 5 ingredients together. Taste, add more of whatever you feel it needs. THEN add the other ingredients- it makes mixing easier to do it this way.