Here’s an easy and delicious recipe to utilize the leftover chicken from your soup. The carrot not only adds a subtle sweetness to the salad, but it is a great way to get another vegetable into your picky eater!
Chicken salad made from chicken that has been poached with many vegetables is much more moist and flavorful than one that uses chicken cooked solely in water seasoned with salt and pepper.
I made this recipe with 3 year olds on a Good Morning America episode many years ago so try making it with your children or Grandchildren this holiday.
- 3- 4 cups shredded cooked chicken (from the soup chicken)
- 1 1/4 cups finely diced celery
- 3 or more carrots
- 1 Tablespoon grated onion or to taste
- Salt and pepper to taste
- 1 cup of mayonnaise, regular or kosher for Passover
- 1 can jellied cranberry sauce (optional)
- Place the shredded chicken into a large bowl.
- Dice the celery and add it to the chicken.
- Clean the carrots, trim both ends, and grate them into the bowl with the chicken and the celery.
- Add the grated onions, seasonings and mayonnaise and mix until well blended and moistened. If necessary, add more mayonnaise. Serve as is or go to step 6.
- Line a 1 quart bowl with plastic wrap and spoon the chicken mixture into it. Press down firmly on the chicken so that it will mold. Refrigerate until ready to serve.
- Slice the cranberry sauce into 1/2-inch slices. Using a decorative cutter or sharp knife, cut out designs in the sauce.
- TO SERVE: Turn bowl with chicken salad upside down on a serving plate. Remove bowl and wrap and coat with a thin layer of mayonnaise. Garnish with the cranberry sauce cutouts and serve with matzo or Passover Bagels.