We all have it: leftover chicken. Not enough to feed the masses, but enough when flushed out with some additional ingredients to make a yummy lunch for one or two. I have a thing for dill so I try to keep it in the fridge, but anything green will do—I’ve even used chopped arugula.
Caper Dill Chicken Salad
Leftover chopped chicken
1 Tablespoon chopped capers
3 tablespoons of Mayo
dash of dijon mustard
Chopped dill
Salt & Pepper to taste
Slice Tomatoes , arrange on plate with sliced avocado and sprinkle with salt—place chicken salad on top and enjoy!
*** Like most things I make this is really very flexible. You can add cornichons , diced preserved lemons or olives depending on what is lurking in your fridge.
