I made Mark Bittman’s “Quickest Chicken Stock” over the weekend, which left me with 12 cups of chicken stock and 4 pounds of cooked chicken. I used some of the stock in split pea soup and froze the rest for later. The chicken got turned into chicken salad!

I’m personally not a fan of chicken salad, but the husband is. He made two sandwiches right away and will have this for work lunches this week. Olive oil mayonnaise made this slightly healthier.

Recipe link: Chicken Salad

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