Looking for something to make with that leftover roast chicken or turkey? This has got to be one of my favourite ways to use up roast chicken or turkey. I learned this recipe while working at a pub in Toronto. Not that it’s a classic pub menu item, but this sandwich was a top seller on their lunch and dinner menu. My manager at the pub had a wonderful flair for creating recipes – and I still make many of them today.
This is a combination of diced cooked chicken or turkey, mayonaisse, mustard, fresh celery, green onion, parsley and apples creating a wonderful savoury, slightly sweet, and crunchy blends of flavour. This recipe really deserves a great quality bread and I usually serve it on a freshly baked dark rye or hearty grain topped with a nice layer of lettuce.
Not eating much bread? Try serving on a nice bed of greens. No dressing needed!
- 2 cups diced cooked chicken
- 1 stalk celery diced
- 1 medium apple diced
- 1 large green onion sliced thinly
- 1 tbsp finely chopped parsley
- 2 tbsp low fat mayo
- 1 tsp spicy or dijon mustard
- fresh ground pepper and sea salt to taste
- Start by removing all skin and fat from cooked chicken or turkey. Dice into even sized chunks and add to a medium sized bowl.
- Add chopped celery, apple, green onion and parsley. Mix well until evenly distributed.
- Add mayonaise, mustard, salt and pepper, and mix until evenly blended.
- At this point I usually put into the fridge to let ingredients set for 30 to 60 minutes. When ready to serve spread mixture onto chosen bread or on top of bed of lettuce. Serve immediately and enjoy!