Chicken Salad

Chicken Salad

Chicken · Sour Cream · Mayo · Celery · Walnuts · Tarragon

Cold Prep

What to do when you want to use up yesterday’s chicken. Or, let’s be honest, chicken from three nights ago. Regardless of your source, shred the meat into bite-sized pieces. Add chopped celery—about 1⁄2 stick per person (Or, if it’s “clean out the fridge” night, any other sweet, crunchy raw veggie you have around. Bell peppers, jicama, fennel, cucumber, whatever.) Mix in about two tablespoons of crème fraîche or sour cream for every tablespoon of mayo. Stir in salt, pepper, tarragon (fresh or otherwise). Add more crème fraîche/sour cream/mayo to taste. Toasted walnuts only add to the glory. Crown yourself the Queen (or King) of Leftovers.   

(When in doubt, add salt and/or pepper.)