As I mentioned in my “About Me” section, I love to reinvent leftovers into something amazing.
Last week we made Honey Spiced Glazed Chicken Thighs from The Nutmeg Nanny. This recipe is going to be a staple in our house! It has a nice kick with a well balanced sweetness from the honey glaze.
My husband was the one who prepped everything for this dish because I was not home in time to do so. He says he used a little less red pepper flakes and chili powder than the recipe called for and we had 9 chicken thighs in our package, instead of 8. I made green beans as one of the sides to go with grilled corn that we made a few days earlier. Next time we will try to grill it instead of putting it under the broiler to see how the flavor profile changes.
I decided to make chicken salad with the leftovers. My husband said “This is the best chicken salad I’ve ever had”. He was actually humming from happiness while eating it. I would love to take most of the credit for its deliciousness, but I think that the chicken thighs it was made from were what set this chicken salad apart from the rest. I can see myself making these thighs again just so I can make the best chicken salad ever.
We like our chicken salad more chunky than fine shredded (like the chicken you get out of the can) so I cut it into small chunks.
When I put the chicken salad together I did not want to cover up the amazing flavor of the thighs, so I did not season it as much as I usually would. Mayonnaise and yellow mustard were the base. We were out of spicy mustard or I would have added some of that as well. Next I added a few shakes of dried dill weed and Italian seasoning. Adding some fresh veggies always elevates a chicken salad so I opted for finely cut carrots this time. Lastly I chopped some dill pickle up and tossed it in.
This was great as a sandwich on a toasted bun with lettuce, tomato and cheese and also on a tortilla with the same toppings.
