Chicken Salad

All you need is grilled chicken, mayonnaise, and two things you can find at any supermarket: paprika and a lime. When you look at the chicken you made nights ago, instead of groaning, try chicken salad instead. I never eat it with bread. I normally chow down with a fork. But, if you’re not into that, feel free to toast any bread and pile this on top. This is one of the easiest things you can do with your leftovers, and, hopefully, instead of making you groan at that chicken you made for dinner three nights ago, you’ll smile and go, “Well, at least I have chicken salad!”

Ingredients:

About 1 cup leftover chicken, chopped and diced

1/4 cup mayonnaise

1/2 lime, for fresh juice

freshly cracked pepper

freshly cracked iodized salt

pinch paprika

Directions:

Chop and dice the chicken salad. Plop into a serving container to be eaten later. Add the mayonnaise and squeeze in lime juice from half the lime. Mix with fork until fully incorporated. Add pepper, salt, and a pinch of paprika. Mix until fully incorporated. Store for up to three days in airtight container in the fridge, or eat right away.