Chicken salad w/snipped parsley, onion, honey, and Dijon mustard/mayo. Don’t like mayo? Try something else, like plain yogurt with some hard boiled egg mashed up in it. Most of the time, I like something crunchy in mine, like apples or celery, in this case, I added crispy, peppery, juicy bok choy stems, finely chopped. I also love to have something sweet in it, like grapes or raisins, but decided to swirl in some honey, and then finish with some Dijon mustard for a little kick.
You can eat it on top of a few lettuce leaves like this, or be an old lady like I do sometimes, and spread it on a roll or some crackers.
Whenever I roast a chicken, I like to shred the meat off of the rib pieces and wings because it’s too small for say, dicing up to use in soup, but it’s still full of flavor and very tender, making it ideal for things like this. Then I use the wing bones and back to make stock.
