I hate hate HATE to throw away leftovers! If there is a way for me to make another meal out of some leftovers earlier in the week I will find a way! That being said, I found myself staring at almost a half chicken leftover from my crock pot chicken recipe. what to do with all this moist, flavorful chicken? Feed it to my Pomeranian Capone? Throw it out? NO! I'll make a great chicken salad that I can serve on a roll or on top of crisp spinach or field greens. This recipe is pretty basic and you can make alterations easily to fit your palate. I used plain Greek yogurt in addition to light mayo to keep the salad creamy, but without all the calories. You can also use sour cream if you like, but please don't use Miracle Whip...it's the devil! And if you don't have a rotisserie chicken on hand you can easily boil a few chicken breasts in chicken stock until done, and shred.
1/2 - 4 pound rotisserie chicken OR 3 - 8oz boneless/skinless breasts
1/2 cup light mayo
If using boneless/skinless breasts, boil the breasts in chicken stock and water for 15-18 minutes or until cooked through and no longer pink. Coarsely chop the chicken into bite sized pieces. If using a rotisserie chicken be sure to remove all bones. Place the chicken into a large bowl and set aside.
In a bowl combine the mayo, yogurt or sour cream, celery, dill, lemon juice, salt, pepper and cayenne (optional). Still until well incorporated. Now here's the important part...TASTE! Add more dill, spices, or whatever you think it may need. You want to add your spices now before you incorporate the dressing into the chicken.
Using a wooden spoon or soft spatula fold the dressing mixture into the chicken, stirring until well combined. If you prefer a "wetter" chicken salad now is the time to add more mayo and yogurt or sour cream. Just be sure to add equal parts, meaning if you add 2 tbsp of mayo, also add 2 tbsp yogurt.
Cool the salad in an airtight dish for at least 3 hours before serving. Enjoy!