Odds & Ends Chicken Salad Sammies
Recipe created in partnership with Grey Arrow Farms x their Single Parent Scholarship program
Lunch from the discard pile
If you served these up to a hard-working partner or tucked them into the lunch of a ravenous child, they would be none the wiser that the bobs and bits that make it delicious are from the discard pile.
Yes, you read that right.
If you read, and made, the recipe I shared last week called “Rotisserie Chicken & Sheet Pan Veggies” you’ll notice that it calls for removing the exterior leaves of your cabbage, the tops of your carrots & beets and setting those aside. This is what they are intended for. Surely, you can compost them, but why not make the most of what you have an whip up this delicious chicken salad instead?
Frugal is my favorite F-word
I feel strongly that unless you were raised by a really frugal mom or a farming mama, odds are you probably waste far more than you think you do without even giving it a second thought. Do you know that many vegetable parts that are normally thrown into the discard pile ( cabbage heart, beet tops, potato skins, carrot shavings, kohlrabi leaves, the outer shell of shelling peas, onion skins & garlic skins ) can all be used to make a delicious vegetable stock that would put any grocery bought stock to shame?!
I’ll be sharing my recipe soon, but the gist of it is pop all those bits - and any other clean, unmolded veggie bits - into the freezer (instead of the bin) as you cook and once you have enough to fill your biggest pot, pull them out, cover with water, add a good pinch - or two - of salt and simmer on low until the broth turns a beautiful golden brown color.
You can then use this broth to make a multitude of dishes, but that’s a conversation for another day!
Back to our chicken salad
The recipe isn’t a precise one, I aim for roughly as much veg as there is chicken and adjust the amount of dressing based on what is in the bowl. So that being said, I’m going to give you ratios for this recipe instead of an actual recipe.
You can’t get it wrong. There is absolutely no way of making this dish bad. So play with it a little.
Produce : Grey Arrow Farm
Salt : The Northern Table
MAKES 4 PORTIONS
For the filling
1 part chicken
1 part leftover veg bits
4 slices of your favorite bread
For the dressing
1-2 garlic scapes (or 1 clove of garlic)
1 T mayo
½ t dijon mustard (or your favorite mustard)
Salt to taste
Chop chicken in smaller than bite-size pieces, a little less than a centimeter. It’s not a science though, just give it a good chop
Chop your vegetable odds & ends, aim for about half the size of the chicken
Mix in your dressing, taste & adjust for salt
Serve on your favorite bread, toasted or not!
That’s it really. There isn’t much to it is there? If you have fresh herbs kicking around like marjoram, parsley, basil, dill, oregano or even shiso you can throw a bit in there too! Just do it in small increments and taste as you go!