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.
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.
Notes:
My chicken soup recipe is in my cookbook (page 126), but you can use any. Use chicken bottoms or bones in your soup (for that rich flavor), but add a few extra bone-in chicken tops so you can make this recipe. For the best texture, you’ll want to prepare the chicken as soon as the soup has cooled to touchable temperature.
Description:
Styling and photography by Sina Mizrahi
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