This is a shared recipe by Ann Talahuro. This recipe is her entry to the ongoing Panlasang Pinoy Recipe Contest . Do you want to earn extra bucks for your recipe? Submit your recipe now!
Don’t know what to do with the left over roast chicken from last night’s dinner? Here’s a simple solution: Quick Chicken Salad.
Time and again when I don’t have enough time to make dinner, I head to my local deli or the supermarket to buy a whole roast chicken. When I have leftovers, I make this chicken salad for a sandwich lunch the next day.
Since the holidays are approaching, keep this simple recipe in mind. This may come in handy since you may already have the ingredients in your pantry.
Ingredients:
Roasted Chicken
Dried cranberries
Chopped walnuts
Parsley
Salt/pepper to taste
Mayonnaise
Note: Tuna may be substituted for Chicken too!
Procedure:
1. Shred the chicken and place in a bowl.
2. Add the cranberries, walnuts, parsley, and mayonnaise. Mix well.
3. Season with salt and pepper to taste.
4. Transfer to an airtight container and chill.
5. Serve.
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