Leftover Chicken Salad

LunchNo-Cook10 minServes 3Gluten-free

Ingredients

• 2 cups cooked chicken, chopped
• 1/3 cup mayonnaise
• 1 celery stalk, diced
• 1/2 cup grapes, halved, or diced apple
• 1 tsp lemon juice

Amounts are scaled from the original 3 servings; cooking times may change for bigger batches.

Steps

1. Stir together the mayonnaise, lemon juice, salt and pepper.
2. Fold in the chicken, celery and fruit.
3. Serve on bread, lettuce or crackers. Keep chilled and eat within 3 days.

Swaps

• Lime juice or a small splash of vinegar can stand in for lemon.
• Plain Greek yogurt can replace some or all of the mayonnaise.
• Turkey works the same way as chicken; cook both to 165°F.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

Check what you're missing in Crave