Chicken Salad with Greens

I apologize for the lack of posting in the last week.  Unfortunately, we caught the flu that has been lurking around, and there hasn’t been much cooking in this kitchen.  But we’re all better now and excited to share some delicious meals.

As I’ve mentioned before, Sam and I like to make our own vegetable and chicken stock.  It’s healthier- you know what ingredients you’re putting in, especially the amount of salt.  Throughout the month I save odds and ends of various vegetables, and add them to a bag in the freezer.  Using up these scarps (asparagus ends, broccoli stems, celery ends or parsley) also helps with less garbage, and better use of all of your groceries.  The broth or stock is then frozen, and can be defrosted any time we need it for soups.

My favorite part is actually taking the chicken meat, and making something with it.  The last time I posted a recipe like this it was the Indian Chicken Soup, which is a top 3 most viewed post on this blog.  To make the Indian Chicken Soup, or this Chicken Salad, you can also use cooked chicken breasts or leftover rotisserie chicken.

This is a perfect recipe for an easy lunch, or dinner.  And with the weather getting nicer by the day (spring, where are you?!?) hopefully you’ll be attending cookouts and get together with friends soon enough.  Eat it with a fork, or enjoy it between two slices of fresh bread.  It’s light, refreshing and it’s got a little crunch.

Chicken Salad with Greens
A Fifth Floor Kitchen Original

4 cups of shredded chicken
1 small onion, finely chopped
4 garlic cloves, minced
3 celery stalks, chopped
2 cups of fresh spinach, chopped
1 cup green peas
1 red bell pepper, chopped
1/2 cup green onions, chopped
1 cup mayonnaise
1/2 cup plain Greek yogurt
2 tbsp Dijon mustard
juice of 1 lemon
1 tsp salt
1/2 tsp pepper

Add all of the ingredients into a large bowl, then stir together.  Taste test if the salad is wet enough for you, if not add a little more mayo/yogurt mixture.  Also, check on the salt and pepper amounts if they are to your liking.

*The wetness and salt amounts will differ on what kind of chicken you’re using- rotisserie or fresh, or one that has been used to make broth.

Zucchini-Chicken Enchiladas

Remember when we made these amazing enchiladas?  And remember how we mentioned that having shredded chicken in them would be ever better?  Yes, we tried it, and so should you.

I wanted to post a picture of them, but honestly, they look exactly like last time.  So instead, you’re going to get the step-by-step on how to make them without the picture.

I highly recommend using this shredded chicken in other meals (chicken salad anyone?).  It was delicious, and we couldn’t stop snacking on the shredded pieces.

Shredded Chicken 

2 whole chicken breasts (bone in, skin on)
1 large onion, roughly chopped
2 chipotles in adobo sauce, roughly chopped
1 tsp chili powder
1 tsp cumin
2 cups water

Cook in a crock pot for 8 hours on LOW.  Once it is finished, shred the chicken meat apart with forks.  There might be some extra chicken leftover.

How to incorporate the shredded chicken into your enchilada?

Follow the steps per the recipe.  Then, when you’re putting the zucchini into the tortillas, only add half of the amount.  Use the shredded chicken to fill up the tortilla, and then roll it up as usual.  Follow the rest of the directions as stated in the previous post (including heating the enchiladas for 20 minutes at 400°F).