featuring guest mystery authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, October 16, 2012

COOKING WITH CLORIS - LEFTOVER CHICKEN BREAST SALAD



Have you ever had one chicken breast left over after dinner? What do you do with one chicken breast? Keep reading.

Most people who plant vegetable gardens in the spring have an overabundance of tomatoes and zucchini this time of year if you live in a region where there hasn't been a frost yet. Here’s a way to use up that one cooked chicken breast along with a tomato and a small zucchini.

Leftover Chicken Breast Salad

This recipe will make enough chicken salad for two portions when served with a side salad, or four sandwiches, or as an appetizer served on crackers for 6-8.

Ingredients:
one cooked, skinless chicken breast
one small zucchini
one small tomato
2 tablespoons low-fat mayonnaise
2 tablespoons low-fat sour cream
salt and pepper

Cut the chicken into small chunks and process in a food processor until course. Place in a bowl.

Cut zucchini into chunks and process until course. Add to chicken.

Dice tomato. Add to chicken and zucchini. Fold in mayonnaise and sour cream. Salt and pepper to taste.

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