Marissa Fisk knows how to stretch a roasted chicken.


Earlier this month, the Austin mom who also runs a catering company, spent $19 on a whole organic chicken, but she used her chef skills to turn it into nearly a dozen meals for her family.


To keep the meals interesting, she used the chicken in a variety of ways and with different veggie-based sauces. When she roasts a chicken, she almost always ends up making chicken salad with the leftover meat, and it’s a recipe that’s always changing.


“Some dishes I never change, but I always change my chicken and tuna salad recipes up because I love the freedom of creating new dishes,” she writes.


Another way to keep the chicken or tuna salad interesting is serving it in different ways, such as in a collard green wrap one day or with crackers another day. It’s an efficient use of what otherwise might be an expensive protein.


Fisk shares many of her recipes on modernmomchef.com or through @modernmomchef on Instagram, and she recently posted this recipe on Instagram and used the #Austin360Cooks hashtag. Each week, we feature recipes, tips, photos and food ideas from cooks throughout Central Texas in this Austin360Cooks project, which will soon surpass 20,000 photos. Add the tag to your posts on social media or email me at abroyles@statesman.com.


Roast Chicken Salad Recipe


Use any type of leftover chicken for this chicken salad recipe. I like to serve it in a raw collard green with sprouts.


— Marissa Fisk


1 to 2 cups leftover roasted or rotisserie chicken meat, shredded or chopped


2 stalks of celery, chopped


1/3 cup dried cranberries


1/3 cup sliced green onion


For the dressing:


3 tablespoons mayo


2 tablespoons Dijon mustard


1 tablespoon maple syrup


Juice of 1/2 lemon


1 teaspoon apple cider vinegar


Combine all the ingredients and chill for a minimum of 30 minutes before serving. Use a raw collard green leaf or a flatbread as a wrap, or serve on bread or with crackers.


— From Marissa Fisk, @modernmomchef