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.
OK. I’m in with cook once and eat twice, but what does that say about people who enjoy Thanksgiving turkey (etc) everyday through the following Sunday?