Today’s brunch is “left-over” chicken salad.

  Much of the time, breakfast and lunch are combined here.    None of us are really big breakfast eaters, and we prefer to get some chores done before we eat.   If the kids are hungry, they grab something quick and then still have brunch later. 

We always try to use what is leftover first. Then, we use what is fresh. 

Today, we used some left-over honey mustard chicken.  The girls coarsely chopped up the chicken, 2 hard boiled eggs  ( We usually keep hard boiled eggs due to the chicken’s laying really well right now.),  1 gala apple, and 1 stalk of celery.  Afterwards, I put everything into the food processor and pulsed a few times until everything was cut up evenly and smaller, but not blended into mush, and put it all back into the bowl.  Then I cut up one dill pickle spear and added it to the mix.  I did not put the pickle into the food processor because it tends to gum it up due to the moisture. 

I added some mayo and mixed everything up. I typically do not measure when I’m just throwing things together.  I do like to add extra mayo because as it sits in the fridge, the mayo tends to absorb into the chicken.

A lot of people like chicken salad on a sandwich.  We prefer it on Ritz crackers.  Jeff likes it on Romain leaves.