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.