This time of year there are always plenty of food to go around, in fact what kind of party would it be if there weren’t leftover’s, Slices of turkey, chicken and even a bit of roast are sure to end up in everyone’s refrigerator. Turning leftovers into “planned-overs” is sort of a specialty of mine. and since I had a fair amount of catering to do these past few months I had plenty of left over’s, specifically chicken, more specifically soup chicken.
Soup chicken is different from roasted or baked chicken as it’s used to make chicken broth and then removed. This chicken is a little less “chicken-y” in taste as it’s been cooked in broth but it is none the less perfect for chicken salad. Shredded or diced it’s great for absorbing all the flavors it’s mixed with.
The following chicken salad recipes are incredibly versatile and can be tweaked and ingredients substituted as your tastes and pantry allow. All are delicious and can be whipped up in less than 20 minutes for a quick dinner or lunch and are hearty enough to serve to company.