I always make this chunky chicken salad recipe from leftover roast chicken.  Since this chicken salad is chunky (as opposed to creamy), it doesn’t have to be spread on the sandwich – chunky chicken salad can be a stand-alone dish.

There are three options on how to eat this chunky chicken salad: (1) by itself (2) on a sandwich (3) wrapped in a tortilla

Chunky chicken salad recipe has only 4 ingredients, so it’s really easy to make.  If you don’t have a pickle, just omit it – this way the chunky chicken salad will have just 3 ingredients, and will still taste great!

Ingredients for Chunky Chicken Salad Recipe:

1 cup leftover chicken meat
2 eggs, hard-boiled
1 pickle
2 tbsp mayo

Directions How To Make Chunky Chicken Salad:

Chop the chicken meat.  Peel and chop the hard-boiled eggs.  Mince the pickle.

Put chicken, eggs and pickle in a bowl and add the mayo.  Mix everything until combined.  If necessary, add salt and pepper to taste.

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Chicken Fajitas Ingredients:

Cooked chicken meat
Onion
Avocado
Flour tortillas

Directions how to make chicken fajitas:

1. Thinly slice cooked chicken (I use the slicing blade of the food processor, so it only takes a few seconds to create very thin chicken slices).

Here’s the picture I took of sliced chicken breast for the fajitas:

2. Mash the avocado with a fork, and add salt to taste.

3. Thinly slice the onion (you can use the food processor again).

4. Warm the tortillas in the microwave

5. Assemble the chicken fajitas by putting chicken, onion and avocado in the tortilla.  Fold the tortilla and eat!

Also see: guacamole recipe

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This is a great way to use leftover chicken.  Whenever we have roast chicken for dinner, the next day it’s time for chicken salad sandwiches for lunch!

Ingredients:

Cooked chicken meat, chopped
Boiled egg, mashed with a fork
Pickles, chopped
Mayo, to taste
Bread (2 slices)

Directions:

Mix chicken, egg, pickles and mayo.  Spread on the slice of bread.  Top with another slice.

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Ingredients:

10 slices of bread
2 cups of milk
2 eggs
2 tbsp sugar
1 tsp cinnamon
1 tbsp oil

Directions:

Heat the old in a non-stick frying pan over medium-high heat.

Whisk the eggs, milk, sugar and cinnamon in a bowl. 

Dip a slice of bread in the milk mixture, then turn it, dip the other side and put on a frying pan.  Repeat with the remaining slices (that fit in a frying pan).  Cook for 2 minutes, then flip the bread, reduce heat to medium and cook for another 4 minutes.

Note: I like to cut the bread slices diagonally (like a triangle) before dipping and frying.  This way more bread fits on a frying pan.  I also use 2 frying pans at once.

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