“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”
― Calvin Trillin
One suspects–hopes even, that there were other remarkable things about Mr. Trillin’s mum!
Maybe you have some leftover chicken waiting patiently in the fridge for its turn at table. We had some from niece Alice’s birthday dinner (the original meal!) a couple of nights ago. (She just turned 15.)
This yogurt and Dijon mustard sauce bathes the bite-size pieces in a lightly piquant sauce flavored with tarragon vinegar.
Add other things you might have left in the fridge and you have an interestingly textured light salad for lunch–and an emptier fridge.
I used:
left-over chicken–off the bone
1 tbsp dijon mustard
2tbsp yogurt
2tbsp white wine tarragon vinegar
6tbsp olive oil
1 medium spring onion/scallion
half a ripe avocado–diced
salt and pepper
1tbsp chopped parsley and chives
pan roasted sunflower seeds
- Whisk the mustard, yogurt and vinegar together.
- Whisk in the oil tablespoon by tablespoon–taking care it doesn’t curdle.
- Season to taste and add the herbs.
- Fold in the onion, avocado and chicken.
- Turn everything onto a favourite plate and sprinkle over the sunflower seeds.
Other possible additions: radishes and/or half a peeled, seeded, diced, salted and drained cucumber, diced celery, walnuts…
Robin Ellis 