Sometimes that Slow Roasted Chicken is well over 6 pounds and way too much for a family of three. It’s not as savory eaten cold and even eating some for lunch the next day does not use it all. What to do?
Make it into a great tasting chicken salad that will please even those picky eaters. This recipe works great for left over white meat that can become a little dry. In my house, they do not like the dark meat, but hidden in the chicken salad they gobble it up!
I love the fact that I can use every part of the pasture raised chicken I get from my farmer. I use the bones, skin and feet (and heads) for making a beautiful bone broth.
See my recipe here for making bone broth from your roasted chicken.
Now I can use all of the chicken meat for another dinner and lunches. Making it into a chicken salad is great because you can change the flavor by using different spices.
This recipe calls for using curry and this gives it a very distinct taste. The spices in the curry are all great anti-oxidants.
Leftover pieces of white and dark meat chicken (how to make a slow roasted chicken)
2 stalks of organic celery chopped up small (please use organic celery — it’s number two on the dirty dozen list)
2 heaping Tbsp (or more) homemade mayonnaise (how to make mayonnaise)
1 tsp mustard
1/4 – 1/2 teaspoon organic curry powder (where to buy spices)
Fresh or dried parsley for garnish
1/2 tsp sea salt (where to buy sea salt)
Chop up the pieces of chicken into small chunks
Combine with the chopped celery
Add the mayonnaise
Add the curry and salt
Mix it all together and garnish with fresh parsley
Prep Time: 10 minutes