The Day After – Skillet Roasted Chicken Thighs Becomes Chicken Salad

I look forward to the day after any big meal because lunch will be switched-up leftovers, that is if there are any.  When skillet chicken thighs are the left-overs, I make a quick chicken salad.  We also have a more elaborate recipe that is amazing, butter leftovers, usually for one or two people, needs to be quick and easy since it’s just for a quick, but tasty lunch.

I just chop up the chicken in bite size chunks, toss it in a simple sauce with herbs and let it refrigerate  for as long as I can so all of the flavors come together making it all the more delicious. 

Ingredients

• The left over chicken, let’s say 4 large thighs, chopped
• 1/4 cup mayonnaise 
• 1/4 cup 0% fat Greek yogurt
• 1teaspoon Dijon mustard
• 1 tablespoon dill, finely chopped
• 1 tablespoon chives, finely chopped
• 2 tablespoons of red onion, peeled and chopped
• 1teaspoon of sherry wine vinegar 
• Kosher salt and freshly ground black pepper

Making It

• Mix the mayonnaise, yogurt, mustard, dill, chives, onion and vinegar in a bowl, add to the chicken in portions until you have the right consistency. Take a taste and see if it needs salt and pepper they add as you see fit
• Refrigerate as long as you can as the flavors really come together over time.