Roast Chicken Four Ways, Day 2
This is a short series about reducing food waste and saving money. Reducing waste is good for the planet and its good for your wallet and its just a smart way to live, no matter your level of income. One of the bones I have to pick with a lot of the recipes you see today is that they don’t tell you what to do with leftovers or scraps. And if you’re making several different recipes each week, you can be left with a collection of partially-eaten ingredients without a use, that eventually go bad in your fridge.
This post covers how to use up a roast chicken and save time and money on dinner by making your food stretch and last for up to a week. Or skip the roasting and grab one of those juicy hot rotisserie birds you can get at your local grocery. The hard part is already done when the chicken is cooked, fresh and hot, so you can focus on throwing together a quick and delicious homemade dinner.
These recipes are scaled for two people. If you are making dinner for four, simply scale the recipes up 2x – so for example, you might use two roasted or rotisserie chickens and double the other ingredients.
Shred ALL the Chicken
If you are taking the time to shred chicken for this recipe, you may as well shred all the chicken off the bones. The next day, much of the work is done for you already! So the first step for Day 2 is to shred all the chicken off the bones.
But save those bones and any other vegetable scraps you accumulate! Store them in your freezer for the bonus round where we make some heart-warming chicken broth with scraps from your week’s cooking.
The next step is to make this chicken salad recipe. Eat it on a sandwich or put the chicken salad on a salad to make a chicken salad salad.
Or, both – have a sandwich and use the leftovers on top of a salad for a little variety.
Chicken Salad Sandwiches
Ingredients
- 1 cup Rotisserie Chicken, shredded (about ¼ of the chicken)
- ¼ cup Mayonnaise or Greek Yogurt
- 1 stalk Celery, finely chopped
- 1 Green onion, finely chopped
- 1 Tablespoon
- Parsley, chopped
- Salt and pepper to taste
Instructions
- Mix all ingredients together in a large mixing bowl.
- Serve on fresh bread, in a crisp lettuce wrap or on top of a prepared salad.
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>>> Go to Day 3