Here is a good way to use up leftover chicken that makes a full, satisfying meal.

　　

Ingredients

Salt

　　1/3 cup pasta shells or fettuccine

　　3/4–1 cup cooked chicken cut into matchsticks or shredded

　　A generous tablespoon mayonnaise

　　2 scallions, sliced

　　2 small mushrooms, sliced

　　1/4 red bell pepper (or orange or yellow), chopped or julienned

　　

Dressing

1/2 teaspoon dry mustard

　　1 teaspoon sugar

　　2 teaspoons soy sauce

　　1 tablespoon toasted sesame oil

　　2 tablespoons vinegar, preferably white-wine vinegar

　　

Garnish

A sprinkling of chopped fresh cilantro or parsley

　　A few lettuce leaves, or some watercress

　　

Step 1

Bring a pot of salted water to a boil, and toss in the pasta. Cook for about 8 minutes, and then taste; when done al dente, drain. Toss the pasta with the chicken, salt lightly, and fold in the mayonnaise. Let macerate for a few minutes while you make the dressing. Put all the dressing ingredients in a small jar, cover, and shake well to blend. Fold the scallions, mushrooms, and pepper into the chicken, and add about 2 1/2 tablespoons of the dressing. Toss to blend, then taste, and add more dressing as you see fit. Sprinkle cilantro or parsley on top, and surround the salad with a few greens.

　　

Variations

Step 2

Try adding a quarter of an avocado, peeled and chopped, or a few cooked artichoke hearts, and/or some small, sweet cherry tomatoes, split in half. You could also substitute some lightly cooked broccoli florets or broccolini, or asparagus—whatever is in season and handy.

　　

Step 3

Use leftover white turkey meat if you have it, instead of chicken.

　　

Second Round

Step 4

You’ll eat up all the salad, I promise. But you’ll have some dressing left, and it’s good on so many things—fish, hot or chilled; warm noodles; and almost any green vegetable—you’ll be glad to have it as a standby (double or triple the amount if you want).

　　The Pleasures of Cooking for One by Judith Jones. Copyright © 2009 by Judith Jones. Published by Knopf. All Rights Reserved.Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the author of The Tenth Muse: My Life in Food and the coauthor with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook, and has contributed to Vogue, Saveur, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.