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Winner Winner, Chicken Dinner: Leftover Salad

I love being able to re-invent food, to take left overs and make it something completely different. For one thing it keeps thing interesting, and secondly it eliminates the gross factor. Anyone else get kinds grossed out by leftovers? Mostly fish and chicken give me the heeby geebies…. don’t know why. They just do.

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Chicken salad however… or anything coated in mayo is good to go. I love mayonnaise. True story. Back in my restaurant days I was the sauce queen, I would make aioli (fancy for mayo) of all flavors and colors!

Ok, so back to efficient cooking. Now, I’m not going to pretend this blog is all about those quick meals. Ya’ll know I don’t play that game. I like… no… I LOVE TO COOK. I enjoy my time in the kitchen and my recipes really reflect that. That’s why my tag line is “paleo for foodies”. I’m not going to compete with one skillet, thirty minutes, three ingredient…yada yada… that just isn’t this girl.

But… this one, IF you have the leftovers ready… is a cinch. If you don’t… it’s still not super hard. I’ll walk you through it.

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Scenario one: You roast a chicken for dinner (preferably the Umami Bomb recipe from my ebook, haha) and steam some green beans. There are left overs. Boom. Make mayo, add herbs and pecans. Done.

Scenario two: You start from scratch. Sprinkle salt of two or three chicken breasts. Heat olive oil in a large skillet on high heat. Sear the chicken three minutes each side. Then add one cup water or broth to the skillet, cover, lower heat and cook for five minutes. Throw trimmed green beans in the skillet, cover, and let it steam another three minutes. Remove from heat, remove cover and set under a fan to cool. Ok. Now we’re ready.

Quick and Easy Homemade Mayo.

You will need and immersion blender and a measuring cup.

3 eggs, 1 lemon, 1 tsp apple cider vinegar, pinch salt, pinch pepper, 1/2 cup olive oil.

Add everything to a measuring cup. Put immersion blender in the cup to the bottom. Turn on. Watch the magic happen.

Or watch this video…

Ok! Now let’s make this chicken salad!

Winner Winner, Chicken Dinner: Leftover Salad
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  • 2 cups shredded chicken breast
  • 2 cups cut, steamed green beans
  • 1/4 cup homemade mayo (or Primal Kitchen)
  • 1/2 cup chopped pecans or almonds
  • 1/4 cup chopped cilantro
  • 1/4 cup basil leaves
  • 1/4 cup mint leaves
  • 1/2 tsp salt
  • 1/2 tsp white pepper


  • Prep: make chicken, green beans and mayo as per the instructions above.
  • Cut/chop your herbs and pecans. Shred chicken etc.
  • In a large bowl combine all the ingredients.
  • Toss gently to mix it up.
  • Enjoy, store for quick, healthy meals!

leftover chicken salad

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2 Thoughts to “Winner Winner, Chicken Dinner: Leftover Salad”

  1. This looks awesome! Chicken salad is a favorite in our home! I love all of the goodies you've added to yours - those fresh herbs and green beans, I'm all about the extras in chicken salad.
  2. Yum! I never have trouble using up chicken when I make a whole roast, but my favourite has to be chicken salad.

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