This…this is really only in case you’ve never thought about it yourself…

Y’all know how I am…

If you’re new to the blog and have no idea how I am…

Well —

I am the type of person who tries to use everything before it goes bad. I don’t completely adhere to the dates on food…if it still smells good, still tastes good…then, I am likely to take a chance on it.

And I believe in the possibility that leftovers can be revitalized, revolutionized…the main ingredient in a new recipe.

Don’t you love recipes that call for leftovers?

Ugh. That container of chicken is still there!

It was older than I care to admit.
And still there. In the fridge. Waiting for attention.

It’s not like we (the kid and I) hadn’t done our best to get through it. It’s just that…there was still some that needed to be eaten.

And it was…HOW OLD?!

I don’t even want to think about that part…but there was no fungus, no weird coloring…just plain, dried-out, shredded chicken.

Fine. I’ll claim this for dinner. Maybe…I can figure out an option for chicken salad?

My chicken salad is usually made fresh with nuts and dried fruit and lots of yummy things. I automatically knew that wasn’t going to be the case this time around. The amount of leftover chicken was for one serving…a generous serving, but still – just one. So, I was going to be utilitarian about the mix of ingredients (read: I wasn’t going to “waste” my nuts and dried fruit and yummy things on this serving of ugh-old chicken). But I wanted something bold. Something awesome. Something in my face. Something that would romance the socks off of this old chicken…


Now, I get it…not everyone loves pepperoncini-style peppers. They’re sharp and acidic…and sometimes, a little too hot to bear. But, they are bold…

Here’s pretty much what I threw together (in a bowl) for tonight’s dinner:

Shredded chicken
Plain Greek Yogurt
4 to 5 Pepperoncinis (sliced)
2 tbsp juice from Pepperoncini jar
2 tsp minced garlic (from the jar)
Dried Dill
Dried Cilantro

I mixed everything up really well and then stashed the bowl in the fridge for a few minutes while I toasted up some NY-Style Rye bread.


I vote YES for making this again, because – AH – it was SO GOOD. I mean, I am not even hungry at the moment and my mouth is watering.

Yes – the pepperoncini are bold and spicy, but the yogurt helped mellow that out.

There was flavor and crunch and creaminess…and man…I wish I had more leftover chicken in the fridge to make it again tomorrow.

What do you think of my idea? Have you already added pepperoncini to your chicken salad?

Do you have a different kind of BOLD ingredient to dress up your chicken?