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Meat
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
One of my favorite “cook once, eat twice” foods is chicken soup, because…chicken salad! I add extra chicken tops to my soup just for this dish. In this back-to-school season, chicken salad can go pretty far: You can keep a batch in the fridge and have some for a quick lunch-to-go or even send some with your kids to school. Mine won’t touch tuna at school because of the smell, but they’ll gladly eat this with crackers or in a sandwich or salad.
2–3 bone-in chicken tops from fresh chicken soup, at room temperature (see tip)
1 radish, finely diced
2 tablespoons shredded-then-chopped carrots
2 ribs celery, finely diced
fennel, red onion, and/or pickles, such as Haddar Israeli Cucumbers in Brine, finely diced (optional)
1/4 – 1/3 cup mayonnaise, homemade or store-bought, preferably avocado oil-based (you can find the recipe in my cookbook Food You Love: That Loves You Back)
1/2 – 1 tablespoon chopped fresh dill (adjust to taste)
salt, to taste
pepper, to taste
With gloved hands, remove bone-in chicken tops from still-warm soup. Squeeze out excess liquid.
For the smoothest outcome, place veggies and chicken into a food processor fitted with an S blade; pulse a few times. Transfer to a mixing bowl. (Alternatively, with gloved hands, finely shred chicken into a medium-sized mixing bowl and add very finely diced vegetables.)
Add mayonnaise and dill. Mix with gloved hands to combine; season to taste.
Scoop over vegetable salad; add to wraps or sandwiches; enjoy as a dip for crackers; or fill a “lettuce boat” and sprinkle with chickpeas and crumbled Mary’s Gone crackers.
Keeps in the fridge in an airtight container for four days.
Styling and photography by Sina Mizrahi
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