This week, Raizel loved the fresh food that I made for Shabbat, that she ate it fresh out of the oven!
Fortunately, I had some leftover grilled chicken and pasta. So I made this salad to serve to our guests.
This is my husband’s name for this salad. Of course, he makes a joke about the name: kill-la rather than killer.
When I suggested that perhaps we should change the name to something less provocative, he disagreed.
So, Killer Chicken Salad it is.
This is a great way to use up leftover chicken!
Chicken, cut into bite sized pieces
Pasta, (For Passover I use cooked potatoes)
1/3 cups vinegar or lemon juice (I used lemon juice here)
2/3 cup oil, I used olive oil
1 clove garlic, crushed
1 teaspoon dried mustard
1/2 teaspoon each of salt, basil, oregano
1/4 teaspoon pepper
This time I think I just added my herb spice mix, but the basic recipe is as above.
Add chicken and vegetables into bowl. Pour over dressing. Toss together and serve.
Simple, and yummy!