This is what I made with the leftover Buttermilk Grilled Chicken from last night’s dinner. I looked in the fridge to see what fresh organic veggies I had. This is what I came up with:
Chop them however you like! I did each one a bit different….just to my own personal liking.
- Cherry Tomatoes: Halve or Quarter depending on size
- Black Grapes: Halve
- Easter Egg Radish: Julienne
- Snap Peas: line up and cut on a Diagonal
- Carrots: Julienne
- Celery: Dice
Next, Throw it all into the Bowl. Mix it up!
Next, I used my leftover dressing from last night as the binder. Pinot-Grigio, Cucumber & Feta. It was fantastic for this chicken salad. The Creamy Feta, the Crisp Cucumber & Snap Peas, the Peppery Radish, with the Fresh Lemon was just a match made in heaven! Lucky for me!!! And the base of Greek Yogurt kept the salad LowFat and Healthy!
Fresh, Easy, Healthy & SuperDelicious.
You get your protein, veggies & fruit all at once.
Now, how’s that for leftovers?!?!!?
One more thing!!!!
I STILL had some VEG-OUT CHICKEN SALAD leftover for lunch the next day. Made a quick, healthy & tasty spinach wrap! Can’t get any easier than this! Grill once, eat for days. Gotta love it!
……and That’s a WRAP!!!