Smoked Buffalo Chicken Salad : Leftover Legacies
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❝ Be prepared for your leftover assumptions to be mistaken! All you need is a little innovation and creativity to make a leftover become a legacy. Lets think to our up and coming months for inspiration. We are almost to that "fall" mark. For some of us that means bundling up and getting ready to add on a couple "holiday pounds". A little closer to the equator, we are preparing for BBQ's and feasts to celebrate the last few months of this great year. At any rate, we are nearing the season where we have too much food and know too little about re-using it. ❞
Honey, I'm Home!
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Let's start with something basic. Whether planning a barbecue, holiday party or even just shopping at the supermarket, you can always stock up on chicken. The local grocery stores, or ethnic supermarkets that butcher meat (in-store) are likely to have better prices- depending on locations, so find out what is in your area. Chicken can be frozen and stored in a freezer for about 6 months and whole chickens can be stored, frozen, for up to a year.
In this recipe, I have used leftover smoked chicken thighs and boy was that a genius idea! The smokey flavor in chicken just can not be artificially recreated, so here is a perfect opportunity to use some of that leftover barbecue. There is no doubt that my family loves chicken, but somehow just cant get passed that whole- "leftover" thing. I simply shred the cold leftover chicken, de-boning and removing any excess skin. Place it in a bowl and begin to create.
Ahh, delicious cooking therapy.
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Smoked Buffalo Chicken Salad ♥♥♥♥.5
2 Large Skinless Chicken Thighs, Smoked
2 Tablespoons Pickle Relish
1/2 Cup Shredded Carrots
1 Stalk Celery, Minced
1/2 Cup Diced White Onion
1 Cup Real Mayonnaise
1 Tablespoon White Vinegar
1/4 Cup Hot Buffalo Wing Sauce
1 Teaspoon Salt
1 Teaspoon Black Pepper
1/4 Teaspoon Chipotle Powder
In a medium sized mixing bowl, shred all chicken into small thin strips, discarding any bone or skin. Add pickle relish, shredded carrots, minced celery and white onion. Gently toss together and add mayonnaise. Thoroughly blend mayonnaise with vegetable mixture until heavily coated. Add vinegar and wing sauce. Stir until salad has a nice red color. Season with salt, black pepper and chipotle powder. Mix until all ingredients are completely combined and place in the refrigerator to chill. Serve chicken salad on bread, crackers or sandwich crustinis for delicious results.
(About 8 Servings)
►What else can you do with leftover chicken?◄
How about - double whammy, leftover leftover Smokey Chicken Tostadas
2 Cups Smoked Buffalo Chicken Salad
1/2 Cup Cooked Carrots
1/2 Cup Cooked Lima Beans
1/2 Cup Chopped Cooked Green Beans1/2 Cup Sour Cream
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
In a large mixing bowl, place buffalo chicken salad. Add cooked carrots, Lima beans, green beans and sour cream. Mix together with a spoon or spatula until ingredients are completely coated. Season with salt, pepper and garlic powder. Stir until well mixed. Spoon a thick amount of chicken salad onto each tostada and serve warm or cold.
(About 8 Servings- Makes about 16 Tostadas) ♥♥♥♥.5
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Blog, Photos & all Recipes Copyright ©Amorie Keys, 2014 . (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.
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