Chicken salad from roast chicken

There’s no recipe here, just a money and time saving trick that Chris and I often like to use.  It generally starts on Sundays.  Every once in a while we enjoy what we call ‘Sunday dinners’.  These usually entail a meat of some sort, a potato type side and a vegetable.  We generally only do them on Sundays because a.) meat usually takes longer to cook that way and b.) the rest of the week we have meals that are self contained (stir fry over rice, pasta, etc.) and don’t have sides.

Last week our Sunday dinner meant roasting a chicken.  We’ve used many recipes, but the basic and easiest one is the favorite.  Put a chicken (less innards and neck) on a sheet pan, season with salt and pepper (or Buck’s!) and roast until it’s done.  That night we have some of it with our veggie and side, and that usually gets us another lunch with all of those things.

Later that week, we usually take one of the breasts and make chicken salad for sandwiches.

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This one consists of mayo, green onions, chopped almonds, dried cranberries and chopped apple. Other times we put just onion and celery with the mayo. Sometimes we add parsley and lemon juice when they’re around. My friend makes one with Miracle Whip (which usually makes me gag), dill and mandarin oranges that’s great. Or make it buffalo style. Eat it open face or in a wrap or just on crackers. The point is you can make it how you fancy. For us, that means another 2 meals/4 servings.

Finally, I’ll spare you the picture, but the bones make good stock with some leftover veggies in the crockpot. We throw it in the freezer until we’re realdy to deal with it. Call it frugal if you will. I call it convenient!

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