Horseradish Chicken Salad

You know when you clean out the fridge and there’s something that you forgot was there, and it isn’t so old that it needs to be thrown away, but it DOES need to be eaten quickly? Today I ran across about 2 cups of shredded chicken left over from a recipe earlier in the week. I thought, “Oh great, chicken salad for lunch tomorrow!” Then I started looking for mayo, and we were out. Time to fall back and punt. I did have a mayo-based horseradish sauce, so I squeezed a couple of tablespoons of that in, added some kosher salt and coarse-ground pepper, about 2 teaspoons of mango chutney (all that was left in the jar), and three sad-looking green onions. It was still looking a bit dry, so I poured in about a tablespoon of olive oil and about a tablespoon of vinegar. I just mixed it all up in the ziplock the chicken had been in and put a bit on some Ritz crackers for sampling. I don’t think that bag’s even going to make it back into the fridge, and I’m sure there won’t be any left for lunch tomorrow. This one’s a keeper.

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One thought on “Horseradish Chicken Salad”

  1. That sounds wonderful. I'll try it as soon as I figure out how to have left over chicken. I guess I could hide some.

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