Serves 4
- 2 cups leftover roast chicken or turkey, skin and bones removed, diced
- 3 celery stalks, diced
- 1 carrot, peeled and diced
- 3-4 tablespoons mayonnaise, plus more for serving
- 1 cup chopped fresh herbs (cilantro, Italian parsley, dill, etc.)
- Salt & pepper
- zest of 1 lemon
- 1-2 green onions, thinly sliced
- 1 teaspoon freshly grated horseradish (optional)
- 2 tablespoons currants (optional)
- 1 teaspoon capers (optional)
- 1 dill pickle, finely diced (optional)
- Thinly sliced cucumbers
- Crisp lettuce leaves
- Thinly sliced tomato
- Sourdough or sandwich bread
Combine all ingredients in a large bowl. The truth is as far as all the optional ingredients go — follow what’s in your fridge, and what sounds good. The trick is just to make sure all the mix ins are small so they are evenly distributed, and you get a good mix of crunchy and softer items. Adjust seasoning to taste. Transfer to a clean, smaller bowl for serving and garnish with a few more fresh herbs.
Put out platters of bread, lettuce, tomato and folks can make their own sandwiches.
