After we devour some roast chicken,( sorry for the choice of words) we reserve the driest meat part, debone it, cut it into cubes, and use it as the main ingredient in this homemade salad. I usually add a teaspoon or two of some Trinidadian curry powder but my men here in the house have no preference for those exotic taste.
1 and 1/2 cup of left-over roast or poached chicken
half of B & G whole Crunchy Kosher dills (chopped)
chopped celery plus the blossoms on top
1 chopped sweet red mini pepper
1 tsp. chopped red onion
1 Tbsp. chopped pineapple
4 Tbsp. mayonnaise
salt and pepper for flavorful taste
1 Tbsp. chopped roasted tomatoes (drained before chopping), optional
Arnold Healthy Mutigrain bread slices
1. Mix all ingredients well in a bowl and add a dash of black ground pepper and a very small sprinkle of salt as the mayonnaise, celery, and the roasted tomatoes are already salty. Refrigerate so the flavors bind together before serving.
This salad is great because it isn’t too moist, so you can spread it on a bread slice and not with too much mayonnaise too. You can adjust the ingredients according to your preference and taste.