And Chicken Soup Part III: Not really soup

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.



About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
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1 Response to And Chicken Soup Part III: Not really soup

  1. Ralphie says:

    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?

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