There are nights that I am so rushed and harried that sadly I don’t have a minute to ask the question “what’s for dinner tonight?” Instead I look to see what might be left over in my fridge that I can reinvent or as one of my friends like to call it, “re-cooking with a twist”. The truth is, I love this chicken salad so much that there are times that I just go get a rotisserie chicken and make this dish even if there are no “leftovers” in my fridge. Then the next day I use this salad’s leftover for lunch in a wrap or pita.

3-4 cups shredded cooked chicken

¼ cup shredded carrots

1/3 cup mayonnaise

1 ½ tsp. garlic powder

½ tsp. ginger powder

1 tbsp. Dijon mustard

2 tbsp. teriyaki sauce

¼ tsp. white vinegar

1 head iceberg or romaine lettuce, shredded

¼ cup craisins

¼ cup sliced almonds

In a mixing bowl, combine the chicken and carrots. In a separate bowl, whisk together the mayonnaise, garlic powder, ginger powder, mustard, teriyaki and white vinegar. Pour the mayonnaise mixture over the chicken and combine well.

To serve, place the lettuce on individual plates or in the center of a large platter. Spoon a nice heaping of chicken salad on the lettuce and sprinkle with craisins and almonds.

Food knowledge: 3 things to know when buying rotisserie chicken

1. Best & freshest time to buy the chicken is between the hours of 4:30 – 6:30
2. Look for moist skin on the chicken. Taunt, dry skin is indicative of chicken that’s spent
too long in the rotisserie.
3. Select a chicken that has plump legs and breasts

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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