More fun with leftover chicken. I shared with you last week that I had roasted some chicken for our church anniversary – I roasted six whole chickens and came home with enough left over for two or three meals for the two of us. Last week I made Roasted Potatoes and Buffalo Chicken Casserole – Dearest loved this.
A few days later, I made Chicken and Roasted Potato Salad. We love combining hot, roasted potatoes with our salad – it becomes a complete meal.
Does your husband not like ‘leftovers?’ Mine sure doesn’t, so I try to be creative in using ‘leftovers’ so that they don’t resemble the first meal. Just gotta love that man of mine!
Chicken and Roasted Potato Salad
1 cup cubed, cooked chicken
2 whole potatoes cubed into 1-1 1/2 inch pieces
salad mix (we used spinach and mixed lettuce mix)
chopped onions, optional
raisens, optional (Dearest’s like)
brocolli – chopped
shredded Colby-Jack Cheese
Salad Dressing – Ranch is very good on this salad as well as Balsamic Vinegar
In a large zip-lock back add about 1/4 cup olive oil – I just pour, a few shakes of garlic salt. Mix. Add cubed potatoes, close bag and shake. Pour potatoes and oil onto baking sheet and bake at 375° until browned, approximately 20 minutes.
Layer on your plate: salad, vegetables, chicken, potatoes, raisens, croutons and cheese. Add your favorite salad dressing
I will be sharing this post with these Delightsome blog parties:
Inspire Me Monday @ Create With Joy
Homemaking Link Up @ Raising Homemakers
Home @ Rose Chintz Cottage
Simple Living Wednesdays @ Our Simple Farm
Open House @ Bernideen’s Tea Time Blog
Share Your Cup Thursday @ Have a Daily Cup of Mrs. Olson