We typically buy free-range chickens from local organic farms, which cost $15-20 each. Therefore, we try to get the most bang for our buck from our birds.
As you’ve seen, we roast them and make stock from them. We also use the leftover meat (usually dark) to make chicken salad. And since we do it often, I try to vary the salad components. I often use a nut, something for extra crunch, sometimes a fruit or a cheese and a flavored sauce.
In the recipe section of The Migraine Miracle you’ll find my recipe for Greek chicken salad with olives, sun-dried tomatoes and feta. Here I’ll share other recipes for using up your leftover chicken.
Buffalo chicken salad
Ingredients:
- 1 c. sour cream
- 3 tbsp hot sauce (we use Frank’s)
- 4 oz. blue cheese
- 1/2 tsp salt
- 2.5 c. leftover pulled chicken (dark and/or white meat)
- 2 c. chopped carrots
- 1 c. chopped celery
- 1/2 c. salted sunflower seeds, shelled
- Combine the first four ingredients in a food processor to blend. Set aside the binding mixture.
- Combine the remaining ingredients in a medium-sized bowl. Add the sour cream binding.
- Serve on romaine leaves or in bell pepper cups.