Looking for something to make with that leftover roast chicken? Well, who doesn’t love a good chicken salad sandwich? This has got to be one of my favourite ways to use up roast chicken. 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 chicken salad is a combination of diced cooked chicken, 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 stalke celery diced
- 1 medium apple diced
- 1 large green onion sliced thinly
- 2 tbsp low fat mayo
- 1 tsp spicy or dijon mustard
- fresh ground pepper and sea salt to taste
- 1 tbsp finely chopped parsley