One of my favorite sayings about the food business is that a dish is assembled not cooked. I also don’t waste leftovers. I am a fan of how one meal can carry over into the next one. This is a perfect example.
Dinner featured a slow roasted chicken. After dinner, the breasts just so happened to be the lucky leftovers. I pulled them apart by hand down to shredded and tossed it all into a medium ( 4 quart) mixing bowl. This gave me about 3 cups of shredded chicken.
3 cups of shredded chicken
2 tablespoons of mayo/salad dressing
1 tablespoon of yellow or brown mustard
1 tablespoon of sweet relish
1 boiled egg
3 large bell peppers
I mixed in the mayo until the chicken was well coated followed by the mustard. Once that was mixed in, time for the pickle relish. I know most people just dump in all the coatings and mix well, I prefer to do them one at a time to make sure I get a good even coating all the way through the bowl. Next, peel and slice in the boiled egg. Give it one last good mixing and we are ready to stuff and serve.
There are numerous colors of bell peppers available to chose from. Honestly, any pepper you can handle eating will work just fine. I like the bell peppers because they have a solid flavor and just about everyone can and will eat them. Feel free to experiment with color, flavor, and heat scale as much as you want.
All I do is remove the cap and seeds, then slice down the natural lines in the peppers. Bell peppers make perfect serving “boats” sliced like this. Basically, now just stuff and serve. These store well in the refrigerator for use the next day, so feel free to prep early for your event. At serving time, I like to add a sprinkle of paprika or even a little dust of Cajun seasoning for that extra presentation zing.
The recipe here is about as basic as it gets. Make a batch, try it, then start adding your own style and ingredients and enjoy.
The Cooking Today Show 