Tuesday, November 21, 2017


I had made four large chicken breasts for supper - coated with almond meal and baked in a iron cast frying pan. After eating leftovers for a second night, the thought of a third supper eating this chicken was not looking appealing. Instead I decided to make chicken salad with the leftover chicken. There was about 1 1/2 chicken breasts leftover to use in a salad. I didn't want to make a chunky chicken salad but more of a finely chopped salad. Adding cabbage, apple and green onion made it appealing as the chicken salad would include several ingredients for a coleslaw. I also wanted to mix two kinds of mayonnaise including a paleo mayonnaise from Primal Kitchen that would add some zip as it is a chipotle lime flavour.

There are many other options besides making chicken salad with leftover chicken. This salad is a good alternative to the usual 'go to' recipes you might usually make. 

After mixing the salad in the bowl.


1 1/2 leftover cooked chicken breasts, skinless
wedge of cabbage
1 apple, cored and sliced
2 green onions, diced
1/4 cup mayonnaise including plain and chipotle lime
1 tbsp lemon juice
salt and pepper to taste


Using a food processor with a metal blade, chop the chicken into very small pieces but not so finely chopped that it becomes pureed. Spoon the chicken out of the food processor into a medium size bowl. Add the apple and cabbage to the food processor and chop into minced/finely chopped pieces. Add the minced cabbage and apple to the chopped chicken. Combine. Add the green onions, mayonnaise and lemon juice to the mixture. Mix well and season with salt and pepper. Serves four.

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