Turn Chicken salad into Chicken WHAT???
Yup. The delish started out as this…Scrumptious chicken salad with fresh cherries and toasted almonds….It’s very similar to my turkey cranberry salad-– just use chicken instead of turkey (I dice up rotisserie chicken to cut down on cooking time) and instead of cranberry, toss in some fresh chopped cherries and almonds. Divine.
But who wants to eat chicken salad for leftovers….AGAIN? Not this girl. And since chicken salad does not freeze well, I wanted to turn it into a hot meal that’s a stick to yer ribs kinda dinner for my man.
So, I whipped up what is, in essence, a chicken pot pie filling that’s spooned over my homemade jalapeño cornbread. The addition of cannellini beans really adds to the body of the sauce– making it really rich and hearty. I would also serve this over Pepperidge Farm Puff Pastry Shells-— they’re fabulous for a savory chicken pot pie type dish!
Super easy. Soooo delish.
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Ingredients
- 1-2 cups leftover chicken salad
- 1/2 onion diced
- 4 Tb butter
- 5 Tb all purpose flour
- 2 cups chicken stock
- 1/2 cup buttermilk
- 1 can cannellini beans drained
- salt and pepper to taste
Instructions
- Melt butter in large sauce pan and add diced onion.
- Saute on medium heat until onion is soft, about 5 minutes.
- Add in flour and stir until combined with butter and becomes like a thick paste.
- Add chicken stock and stir until sauce thickens on medium heat.
- Once consistency is like a thick gravy, add buttermilk. (You can use heavy cream if you don't have buttermilk on hand) If you don't want sauce as thick, add more chicken stock until you get the desired consistency.
- Add chicken salad and drained beans. Stir to combine.
- Add salt and pepper to taste.
- Spoon over cornbread.
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