Culinary Gizmodo

Cookin’ and Smiling

Don’t be a chicken with your leftovers!

Staying on the chicken leftovers theme – here are two recipes which should definitely work the day after your chicken feast or non-feast, whatever the case may be.

Chicken Salad Waldorf Style


  • 2 1/2 cups diced cooked chicken
  • 1/2 cup thinly sliced celery
  • 1 cup halved green grapes
  • ½ – 3/4 cup mayonnaise or salad dressing
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons finely minced onion
  • 1 teaspoon lemon juice
  • 1 dash Worcestershire sauce
  • salt and pepper and whatever else you like to taste


Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving. Serve as sandwiches or over lettuce for a salad. That’s it – now EAT!

Chicken Pasta Salad


  • 1/2 pound corkscrew pasta – cooked until al dente drain & cool under running water , drain well
  • 1/2 cup sliced fresh mushrooms
  • 1 stalk celery, chopped
  • 1/4 cup minced onion
  • 1 cup shredded Cheddar cheese
  • 1 (10 ounce) package frozen corn kernels
  • 1 green bell pepper, chopped
  • 3/4 cup Italian-style salad dressing
  • 1/2 cup mayonnaise
  • 1 1/2 cups cooked and cubed or shredded chicken meat
  • salt and pepper to taste


Combine mushrooms, olives, celery, onion, cheese, corn, green bell pepper and chicken with pasta; mix well. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat. Season with salt and pepper to taste.

I hope one of these ideas hit the spot for you – enjoy!


Sat, June 26 2010 » Cooking, Recipes