Ashley’s Infamous Chicken Salad

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I love mixed salads of all kinds, but I especially love making them when I can use my leftovers and not waste anything!

So, earlier in the week I made some chicken thighs and drumsticks in the crockpot and I had a ton of leftovers. It’s been so hot lately I didn’t feel like making any soup, so….Chicken Salad!

I tend to not measure things, because the amount of leftover chicken could vary and I would certainly use less of the other ingredients if I had less chicken. All of the ingredients are “to taste” in this recipe and based on how much meat you have or the desired consistency of your salad.

Ingredients:

Shredded or cubed Chicken

Plain greek yogurt (I use stoneyfield farm organic)

Diced craisains

Minced onion

Minced celery

Diced Apple-any type works here, I like red apples so that’s what I used

Dried Dill

Salt & Pepper

Procedure:

Assemble all ingredients based upon how much of the leftover meat you use. I like my salad to have a creamy-ness to it, so I tend to use more yogurt. The salad tastes better when its able to sit overnight in the refridgerator. This time I ate on toasted Pita bread pockets but it’s just as good on crackers, bread or a tortilla!

Hope you enjoy!

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