How to Use Leftover Chicken to Make a Healthy Meal

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By Bethenny Frankel
eHow Contributing Writer

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(6 Ratings)

Use Leftover Chicken to Make a Healthy Meal

So, the other night I went out to dinner and had a large grilled chicken breast (follow my rules for being naturally thin). I did not finish the entire chicken breast (see "How to Cancel Your Membership to the Clean Plate Club") and took half of it home, as I knew I could use it in a salad the next day. And I made the right decision because the next morning I woke up and knew that I had a healthy, filling lunch option. Follow the easy steps to make my Dill & Herb Chicken Salad—or for a sweeter route, make it a Cranberry & Almond one.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

Dill & Herb Chicken Salad
1 cup shredded chicken
1 celery stalk, chopped
2 tbsp. fresh dill, chopped
2 tbsp. parsley, chopped
1.5 tbsp. soy mayo
½ tsp. salt
½ tsp. pepper
½ tsp. Dijon mustard
Whole wheat bread
Cranberry Almond Chicken Salad
1 cup shredded chicken
1 tbsp. slivered almonds
1 ½ tsp. cranberries
1 ½ tbsp. soy mayo
Pinch of cinnamon
½ tsp. Dijon mustard
½ tsp. salt
½ tsp. pepper
Whole wheat bread

Step 1

Shred the chicken, then chop the celery, dill and parsley. Combine together with the soy mayo, salt, pepper and dijon mustard.
Step 2

Toast a piece of whole wheat bread and spread it thinly. Using only one piece of toast makes the meal more healthy and tasty.
Step 3

For the cranberry and almond version, shred the chicken, then add it together with the slivered almonds and cranberries. Combine with the soy mayo, salt, pepper, cinnamon and dijon mustard.
Step 4

Toast a piece of whole wheat bread and spread it thinly. Again, using only one piece of toast makes the meal more healthy and tasty.