Chicken salad

Chicken leftovers? No problem! Last night I roasted a whole chicken, definitely too much for the two of us, especially because I don’t like its flavor if I warm it up the following day. So I removed the bones while the leftovers were still warm and today I turned them into this appetizing recipe.

Ingredients:

(for 4 people)  A  B  Gf

  • the meat from half roasted chicken or 1 lb. of organic chicken breast
  • one carrot (optional)
  • one stalk of celery (optional)
  • half yellow onion (optional)
  • 1 Tbsp. of EVOO
  • 2 tender stalks of celery
  • 1 yellow bell pepper
  • a handful of roasted pumpkin seeds
  • the juice of half lemon
  • Salt
  • 2 Tbsp. of mayonnaise (see my recipe)

If you don’t have any chicken leftovers, boil the chicken breast until tender (approximately 40 minutes) in a quart of water, together with half yellow onion, one carrot and one stalk of celery.

In the meantime, make the mayonnaise (see my recipe). Then wash and peel the carrot, wash the celery and the bell pepper. Chop finely the celery and the carrot, cut the bell pepper into thin slices removing the seeds and white membrane inside, and then cut them into small pieces.

Mince the chicken, put it into a mixing bowl, squeeze the lemon on top of it, toss, add the chopped vegetables, the roasted pumpkin seeds, the mayonnaise, toss again and serve.

N.B. Please remember to wash your hands and every surface that has been in touch with the chicken with hot water and anti-bacterial soap since poultry meat is very prone to contamination by the dangerous bacterium E. coli.

 

 

 

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