Saturday, November 9, 2013

Leftover makeover! Chicken Green Bean potato salad.

Thanksgiving is in a few weeks, I found a few very Thanksgiving like leftover in my fridge.
There is the potato salad that I just made, some leftover blanched green beans, a rotisseries chicken breast and I also make some onion dip make with yogurt cheese. By the way, you donʻt need to be vegan to enjoy my new favorite Just Mayo... itʻs lower in calories, itʻs actually better for you.

Here is an idea for a leftover makeover lunch. The onion dip gives the salad a new lift!

Chicken Green Bean potato salad.
1 cup of diced cooked chicken or turkey breast
2 cups potato salad (you can easily make some, but just mixing may with cut up left over potatoes
1 cup cooked green beans.
2 tbsp of onion dip either home made or store bought. I mixed a package of Trade Joe onion dip mix with a cup of home make yogurt  cheese. Let it sit in the fridge for about an hour to blend the flavor.
1/4 cup Just Mayo

Salt and pepper
A bed of lettuce
For garnish:
Asian friend shallots
Balsamic vinegar
Olive Oil
Toss chicken, green bean, potato salad, mayo and onion dip in a med bowl. Season with salt and pepper.
Prepare a bed of lettuce leaves in a serving plate. Pack the salad in a 6 oz ramekin.
Invert the ramekin on top of the bed of lettuce.
Tap the ramekin lightly and remove. You can skip this and just pile the salad on the lettuce. You can also use a large ice cream scoop, I would do 2 scoops.

Drizzle balsamic vinegar and olive oil on the lettuce. Sprinkle a tsp of friend shallot on the salad.

Serve 3-4 as a entree size lunch.


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