I was recently texting with my friend, Lea, about chicken salad. (Yes, many of our texts are about food!) Anyway, she mentioned that she loves my chicken salad. I told her that, come to think of it, I never really make it the same way. Sometimes I'll add lemon and basil, sometimes I'll add diced celery, diced pickles, and chopped scallions. This time, I decided to try something new, and I added a few extra flavors, just to see where it would go. I figured since I love pepperoni and cheese with mustard, why not throw it into a chicken salad? I LOVE how it turned out! The sharpness of the cheddar cheese, the spice of the pepperoni, and the sweet crunch of the red bell pepper all balance perfectly! And since I'm currently choosing to restrict carbs from my diet, this one is right up my alley. I rolled it up with a little shredded lettuce in a low carb wrap and boom, lunch was ready!
Hope you'll give this one a try!
rotisserie chicken
diced red bell pepper
sharp cheddar cheese
sliced pepperoni
brown mustard
mayonnaise
S&P
Pull all the meat from the chicken bones and dice or shred it into small pieces. Finely dice the bell pepper, pepperoni and cheddar cheese. Add about 3/4 cup mayonnaise and 3 or 4 tbs mustard (or to taste). Stir all together. Season with S&P. That's it!
Tips:
The amounts of the ingredients are all to taste. If you like a lot of something, add a lot!
This is a great way to use up leftover chicken. You could also use poached chicken breasts, if you like.
Be sure to add the bell pepper. You really need that crunch of freshness to cut through the heaviness of the cheese, mayo, and pepperoni.
You can use shredded cheddar, if you like, but I went with small dice instead, just as I would do when serving pepperoni and cheese.
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