Cook Once, Eat Twice or More: Basic Chicken Salad

Chicken salad is a staple in my post-op world. It's packed with protein and it's so versatile. Here's a great time saver I've been doing lately to make my life easier in the dog days of summer. I've been picking up a rotisserie chicken and using it to make a basic chicken salad base. I divide that in half and with just a few additions that basic chicken salad base is transformed into two completely different tasting meals.

Shelly's Basic Chicken Salad Base

1 Cooked Chicken, chopped (Rotisserie works great)
1 Stalk Celery, chopped fine
1 Green Onion, chopped fine
1/4 cup-ish Greek Yogurt, plain
Salt, to taste
a few twists of Black Pepper

Mix till well combined. Divide into 2 dishes, cover and refrigerate. When you are ready to have lunch or dinner. Grab one dish and your additions. Keeps several days in the fridge. Great to make on Sunday for lunches for the week.

Today I made Caprese Chicken Salad: I added a 1/4 cup pearl-sized, fresh Mozzarella Balls, 1/4 cup Cherry Tomatoes, halved and 1 Tablespoon of chopped Basil.

Yesterday I added 2 slices Bacon, crumbled, more diced Green Onions and 2 Tablespoons of shredded Cheddar Cheese for this "Loaded" Chicken Salad.

Other ideas to turn ordinary chicken salad into awesome chicken salad...

Mexican Chicken Salad Additions: 2 Tablespoons Shredded Colby Jack Cheese, 1/4 cup Black Beans, rinsed and drained and Taco Seasoning, to taste.
Curry Chicken Salad Additions: 2 Tablespoons Cashews or Pecans, 2 Tablespoons Cranberries or Golden Raisins and Curry Powder, to taste.
Asian Chicken Salad Additions: 2 Tablespoon slivered Almonds, 1/4 cup diced Cucumber, more Green Onion, and Chinese 5 Spice, to taste.
Italian Chicken Salad Additions: 1/4 cup Roasted Peppers and Onions, chopped, 1/4 cup pearl-sized, fresh Mozzarella Balls, and Oregano, to taste.

Eat as is, make a lettuce wrap or taco, cucumbers make great "crackers" or scoops or homemade Crunchy Cheese "crackers" or form them into cups and fill them. 

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