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Frugal Friday

The kiddo and I love to grab a supermarket roast chicken for lunch when we are in a hurry but the hubby doesn't enjoy them at all.  A $7 chicken ends up still being too much food for the two of us.  We usually end up just eating the drumsticks and thighs when the chicken is warm and the rest ends up in the fridge.  Those chicken leftovers make a very yummy and juicy chicken salad though, especially this time of year when there are delicious fresh herbs growing right out the back door.  Serve with a lovely slice of rye, pumpernickel or multigrain bread and you have a simple, tasty and inexpensive lunch. 



Recipe:
  • Leftover chicken diced - skin and bones removed (amount depends on how much you ate when it was warm)
  • 3 green onions chopped - I use winter onions from my herb garden
  • A few large sprigs of fresh dill chopped coarsely - don't scrimp and make sure you use fresh not dried
  • 1 tbsp. of olive oil mayonnaise
  • Salt and pepper to taste
 
Happy Friday!
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