Roasted Chicken Salad

So yesterday I made a whole 7lbs Roasted Chicken for 2 People....so inevitably I have a lot of leftovers. Now I try to eat them but honestly I get bored very quick so for me the best thing I can do to make the most of all that wonderful roasted chicken meat is to make a few different recipes. So here is round 1 of left over chicken!

Roasted Chicken Salad: Serves 2

1.5C Roasted Chicken (approx 5.5oz)
2TB Mayo
1 Celery Stalk - Diced

When we were done with dinner last night I took the body of the chicken and pulled all of the little bits of meat off that didn't get removed during the carving process. This came up to about 1.5C of chicken, mainly light meat with a little bit of dark mixed in. I broke the meat into small bite size pieces then added the mayo and celery and gave it a good stir to incorporate then put it in the fridge to cool.

Today I added it to some bread but it would be good by itself or on top of a salad as well. A very simple recipe that is much more tasty than your typical chicken salad as the meat has been infused with the spices from the original recipe.

Enjoy!

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WW: 6 Points Plus / serving (not including bread)