I have to admit to you guys that I’m starting to feel a bit insecure about my pictures with my DSLR still out of commission. But insecurities aside, today’s recipe is extra special because it’s brought to you by. . .
Not Merely Husband!
The hubs is definitely a much better cook than I am, and he makes a killer chicken salad. In keeping with this month’s theme (of leftover friendly dishes), he made this recipe from roast chicken dinner leftovers.
*leftover roast chicken (however much you have)
*diced orange bell pepper
*three celery stalks (or however much you’d like)
*just enough mayo and mustard to have it glop together #notkidding (Viet says that’s a scientific word–“Glop.” You don’t want to have too much mayo and mustard–just enough so that it glops. He says that typically one “fatty” spoonful is enough.)
Put all the ingredients (including the chicken) in a bowl and mix it together.