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.
Shredded or cubed Chicken
Plain greek yogurt (I use stoneyfield farm organic)
Diced Apple-any type works here, I like red apples so that’s what I used
Salt & Pepper
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!