|Chicken Salad with Capers on Rye Bread|
When my husband and I were first married I struggled with leftovers. We would forget to eat them or I just re-heated everything in the microwave. I never really thought past the actual food as it was. Then after having kids I realized that I needed to start using leftovers in a more efficient way. With two boys if I serve the exact same dish two days in a row they groan or refuse to eat it. However, if I reinvent it into a new dish they embrace it wholeheartedly. So I have learned to make multiple meals from one recipe. Today I made chicken salad with capers from the leftovers of the Roasted Chicken with Parsley Caper Pesto from last week.
I made two versions of the chicken salad. For the first sandwich pictured above I made rye bread sandwiches. Here are the ingredients I used:
- 3 cups leftover chicken
- 2 tablespoons capers
- 2 dill half spears, chopped
- a small pinch of cayenne pepper
- 1/4 teaspoon pepper
- a pinch of paprika
- enough mayo to make desired consistency
- 1/2 of a small gala apple, chopped
- small squirt of dijon mustard
|Chicken Salad with Capers on Gluten Free Bread|
For the gluten free sandwich shown above I followed the same recipe with the addition of dill seeds. The dill seeds really did help to bring out the flavor of the salad.
My husband and oldest son enjoyed their sandwiches with arugula. I had mine with just the chicken salad. Overall this was a great way to use a recipe to make two separate meals.
Here is the link to the post for the Roasted Chicken.