Taking advantage of left overs! The other night we had a party for our trainers and grilled whole chickens. We did not finish one of them. I simply tore off all the meat and chopped it up for a chicken salad. I added chopped celery, chopped green onion, chopped parsley, and minced fresh garlic. Mix with a tablespoon of organic mayo and a drizzle of olive oil. I seasoned it with curry, sea salt, and black pepper. It was REALLY good!
For the side, I steamed asparagus and threw them in an ice bath to stop their cooking. I seasoned the asparagus with a leftover vinaigrette from last night's dinner. The vinaigrette was 1 teaspoon dijon mustard, 2 tablespoons fresh lemon juice, 1/2 cup olive oil, a teaspoon of minced fresh garlic, a pinch of sea salt and black pepper.