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
- 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.