My favorite part about Thanksgiving? Leftovers! Using Gardein’s Mandrin Crispy Chick’n, I was able to quickly re-purpose my leftovers into something fresh, flavorful & low in calories!
A bowl of Grandmother’s White Beans made a perfect side dish. As I sit here thinking about Spencer’s Grandmother, and the delicious feast she so lovingly prepared when we came to visit, I can’t help but think our elders had it right with weekly Sunday Suppers: A time honored tradition where families slow down for a home-cooked meal, enjoy one another’s company without the TV blaring in the background, and delight in any leftovers the whole week through. It’s what’s missing in America these days … !
For those of you still serving poultry in your household, this recipe will help you get all of that turkey out of the fridge (or just might make some converts)! If you can’t find Gardein’s Mandrin Crispy Chick’n in your grocers freezer section (available locally in the USVI at Cost-U-Less), any chick’n style seitan will work. You can even make your own seitan (and fry up chunks coated in arrowroot or cornstarch). Have a gluten allergy? I’m guessing this would also be delicious with Chickun Salad made with mashed chickpeas, veggie mayo & a pinch of poultry seasoning.
- 1 package Gardein Mandrin Crispy Chick'n
- ¼ cup Teriyaki Sauce (sauce packet included with Gardein's Mandrin Chick'n)
- 1 medium carrot, peeled & grated
- 1 large scallion, chopped
- 2 tablespoons slivered almonds, toasted
- 2 tablespoons cranberry salad
- 4 Bibb or Boston Lettuce Leaves (or even Romaine, that's all I had!)
- Pan fry Chick'n according to package directions. When crispy, toss in a handful of grated carrot and the whites of the scallion. Fry for an additional minute. Add in the teriyaki sauce packet and toss to coat.
- Heap the chick'n into the lettuce cups. Top with a dollop of leftover cranberry salad, and a sprinkle of raw carrot, scallion greens & toasted almonds.