Revamping leftovers is one of my favorite things to do in the kitchen. I love the satisfaction of taking a lonely group of ingredients and bringing them together in a new and exciting way.
Last week I made chicken broth using a whole chicken. After a 3-hour simmer I had some beautifully tender chicken that came right off the bone. The legs and thighs found their way into lunches and dinners right away. But by the end of the week, I had a carcass, a breast and some wings to deal with. I knew chicken salad would be on the menu, but I needed a way for it to be as crunchy and flavorful as possible.
And so begins our recipe….