I don't know whether it was good planning or just sheer good luck, but today I used primo leftovers to make a very delicious salad. We had grilled chicken thighs in the freezer. These were the marinated HEB chicken fajitas so they were full of garlic and other good spices. We had blue cheese left over from Friday's cheese and crackers. And finally I had some pecan pieces in the freezer.
I made my version of Waterloo Ice House's Texas Pecan Chicken Salad
Texas Pecan Chicken Salad - Serves 4
2 c cooked chopped cooked chicken
1/2 c blue cheese crumbles
1 Granny Smith apple, roughly chopped
1/2 c toasted pecans
6-8 cups spring mix, baby spinach or baby spinach/arugula blend (or a combination of these)
Raspberry or other fruit vinaigrette
Divide the spring mix evenly between four plates. Divide the remaining ingredients between the four plates. Serve with the vinaigrette.
Serve this with a nice crusty bread. This makes a cool summer dinner.
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