A couple weeks ago, around the tail end of the Papal Visit, things at home got to the point that everyone was too plum-tuckered tired out to do any cooking. That said, I went and got a box of fried chicken for dinner. The next day, someone came home with a whole rotisserie chicken and my mother came in with a bucket of – guess what! – more fried chicken!
With all that fowl lying inside the fridge, it was pretty easy to get overwhelmed by the leftovers. But, dear readers, you know how things are at our house: leftovers get upcycled into amazing meals.
The easiest way to deal with leftover cooked meats in the fridge is to turn them into an easy-peasy sandwich spread. All you need is a bit of mayo, a spot of mustard, and a little bit of imaginative seasoning – and, presto! Something you can slather between two – or more – slices of bread and consume with a sense of deep satisfaction.
This particular spread gets added savour from the addition of coarsely chopped black olives and a scattering of capers. Zingy Dijon mustard adds a sharpness to the smooth, savoury creaminess of the mayonnaise and turns cold chicken from bland to bright in a heartbeat.
Just tuck this nifty little spread between slices of toasted soft loaf (well, that’s what it’s called at Cafe France, but I think the clinical term for it would be brioche loaf) or challah and you, dear reader, are in for a treat. Plus, you’ll be able to free up some space in your fridge. 😉
Zingy Chicken Spread
- 1 cup coarsely shredded cooked and deboned chicken
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon or wholegrain mustard
- 1 tablespoon black olives, drained and coarsely chopped
- 1/2 tablespoon capers, drained
- salt, pepper, and smoked paprika to taste
Combine all the ingredients in a bowl. Season to taste. Use immediately, though if you’re planning to use this later on, transfer the mixture to a covered container. It’ll keep in the fridge for about 2 – 3 days.
Makes enough spread for 1 large or 2 medium sandwiches.