Mena’s Chicken Salad (LaToia’s Version)

What you’ll need:

leftover chicken parts
Kraft Mayo with Olive Oil (1/2 the fat of regular mayo)
boiled eggs
celery
onions (sweet or yellow)
relish
seasoning salt (preferably Lawry’s)

I will not use exact measurements for this recipe as it depends on the amount of leftover chicken that you have. However, it is pretty easy to eye ball it. Start by boiling your eggs. While the eggs are boiling cut the leftover chicken into small pieces and place in a large bowl. Remove the eggs and allow them to cool. Cut equal amounts of celery and onion and add it to the chicken. Cut the eggs into small pieces and add mayo (be careful not to add too much mayo). Stir the mixture and add a small amount of relish. (I like using a wooden spoon). The mixture should be smooth. Now is a good time to do a taste test. Add more relish for a more tangy flavor and seasoning salt to taste. Enjoy.

Related Blogs

• Related Blogs on chicken salad
• Confections of a Foodie Bride » Blog Archive » Quest for chicken salad
• » Chicken Leaf Salad With Raspberry Dressing food tips,drink tips …
• Dallas Media

• Related Blogs on leftovers
• A No-Hassle Holiday Breakfast with Leftovers | Bay Area Bites
• This Eclectic Life » Pasta Salad from Leftovers
• The Daily Recipe » Blog Archive » We’re back with the leftovers
• Ship Full O’ Pirates » Blog Archive » Menu Plan Monday – The Leftovers

I love fried shrimp and I love fried rice. So, last week I put the two together in the recipe below and it is sure to please your crowd as much as it pleased mine.

LaToia’s Fried Shrimp Fried Rice

Ingredients:
1/2 teaspoon ground superfine mustard
1/2 teaspoon minced ginger
1 teaspoon minced or crushed garlic
2 teaspoons molasses
3 teaspoons lite/low sodium soy sauce (more added at table as desired)
Canola cooking spray
2/3 cup egg or egg substitute
Salt and pepper to taste (optional)
8 teaspoons canola oil
2 cups canola oil (for frying shrimp)
1 cup whole wheat flour (all-purpose flour may be substituted)
3 cups tail-off medium/large shrimp from frozen
1 1/2 cup fresh petite green peas (frozen may be substituted)
1 1/2 cup baby carrots, cut into matchstick or thin strips
2 cups fresh broccoli
4 cups steamed rice
6 green onions, chopped (use white plus some of the green if desired)

Directions:

Prepare rice and set it aside to cool.

Peel and clean shrimp. Pat with paper towel to remove water. Lightly season shrimp with salt and pepper. Dredge lightly in the whole wheat flour, shaking off any excess. Heat 2 cups canola oil in skillet on medium high temperature setting. Prepare a plate with paper towels for draining excess oil from the shrimp. Once the oil is heated place small portions of shrimp in the skillet for two minutes. (Note: shrimp become extremely hard if fried for too long) Remove and drain. Repeat this process until all the shrimp have been prepared.

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.

Heat a large, wok, frying pan or non-stick skillet over medium heat. Spray center generously with canola cooking spray. Pour egg in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside. Spray more canola oil into pan and heat over medium heat. Add peas, broccoli and carrots and stir-fry, tossing occasionally, for about 2 minutes. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Lower heat to medium and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

Yields 4 servings

Enjoy and share what you think!

Related Blogs

• Related Blogs on Food
• A Sticky End For A Greasy Spoon | Food Hygiene Essentials

• Related Blogs on Recipes
• Taco Recipes – My Two Favorite Recipes With Seasoning and Guacamole