July 13, 2012 | Meat & Poultry, Salads
The very first thing I cooked this week when I felt well enough to venture into the kitchen after my knee surgery was a roast chicken. For one thing, it’s simple – I just shoved a handful of herbs from my overgrown garden into the cavity, drizzled the whole thing with extra virgin olive oil, and seasoned it with salt and pepper. Ninety minutes later I had a perfectly roasted chicken for dinner. But the other reason I made a roast chicken is there is no better leftover in your fridge.
So I diced up the leftover white meat and tried something new: blueberries. Wow, that’s a great combination, if I do say so myself. I’ve written this recipe with just ingredients as everything is really to taste – use more or less of any ingredient according to what you like. Don’t like an ingredient? Leave it out. That simple, but also that good!
- Cooked chicken, diced or shredded
- Diced celery
- Minced red onion
- Mayonnaise
- Dijon mustard
- Salt
- Pepper
- Blueberries
- Sliced or slivered almonds
- Combine ingredients in quantity to taste and serve on a bed of lettuce or on sandwich bread.
