I used to really, really hate leftovers. I would throw away food by the takeout box-full, letting things spoil beyond recognition in the back of my fridge. Well, full disclosure, I did just do a freezer clean-out and found a heck of a lot of soups that were beyond saving. My garbage disposal got a workout, as did my dishwasher with all of the tupperware.
So, trying to avoid a similar task of fridge/freezer auditing, here's something to do with any kind of leftover chicken or a portion of one of those gorgeous, make-it-easy on a weeknight rotisserie chickens from the grocery store.
Spicy Chicken Salad
- 1/2 c. chopped, cooked chicken
- 1 rib celery, diced
- 2 scallions, diced
- 1/2 serrano pepper, finely diced
- 1/2 lemon, juiced
- 1 T. capers, diced
- pinch cayenne
- 1 tsp. honey
- 1/4 c. arugula
- 1 T. white wine vinegar
- 2 T. mayonnaise
- a few pea shoots for garnish (you could use any fresh herb as an alternative)
Whisk together the mayonnaise, vinegar, honey, cayenne, and lemon juice. Mix in the celery, scallions, pepper, chicken, and capers. Season with salt and pepper. Using a ring mold, push down the arugula into the center. Top with the chicken mixture. Garnish with the pea shoots.