Roast chicken has to be one of the easiest main courses one can make, it requires a few minutes of preparation and the oven does all the work, and the best part, the leftovers! Our family of two and a half people can’t finish a whole roast chicken, so we always use the leftovers in frittatas, casseroles or salads.
In the salad recipe below, I used fresh sage but tarragon is also an excellent fresh herb to use in this dish. I often add toasted nuts or seeds for an extra crunch; dried fruits are also a good addition. This chicken salad is an excellent lunch when served over a bed of mixed greens, or use fresh out of the oven sourdough baguette to make a very yummy sandwich.
- 2-3 cups roasted chicken breast, cubed
- 3 celery stalks, finely chopped
- ½ red onion, finely chopped
Dressing:
- 2 tbsp mayonnaise
- 3 tbsp sour cream
- 1-2 tbsp apple cider vinegar
- 2 tbsp chopped fresh sage
- Sea salt and freshly ground black pepper
To make the dressing, in a medium bowl, mix the mayonnaise, sour cream, apple cider vinegar and sage, season with salt and pepper, add the chicken celery and red onion, toss well to coat the chicken with the dressing. Refrigerate until ready to serve.
Sevgili Megi,
Salatadan öte, bir öğün yerine geçecek kadar doyurucu ve lezzetli bir tarif olmuş. Eline sağlık…
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The photo is gorgeous as usual Megi! Apple cider vinegar and sage….Love it!
I love chicken cubes in salad. And this one looks gorgeous! Although I’m a big fan of celery, I’ve never used it in such a salad. Do you use it raw here? Not something I’m familiar with. I always use it cooked.
Megi, This looks delicious! I just made Marcela Hazan’s Roast chicken( with lemons) …and we too always have a bit too much chicken leftover:). This is a great idea for using some of that chicken. I also love how you lightened up the dressing with sour cream…
Have a great day!
Thank you for the comments, it means a lot to me.
Zerrin, here I am using the crunchy green celery stalks and not the root vegetable, I would highly recommend it if you can find it.
This is a nice presentation, Megi
I think I’m going to make some with some cornish hens leftovers. I like the idea of mixing the mayo with sour cream or yogurt.
Thank you Mihaela, adding yogurt or sour cream makes mayo based dressings so much lighter.
Megi, this looks beautiful. We often buy rotisserie chicken, do you think cubed up chicken breast from the deli would work in this recipe?