Today I am repurposing leftover baked chicken and making Chicken Salad Flowers. When I repurpose the food, I do not want you to say “isn’t that the chicken from Sunday” so I make it look and taste completely different.

First things first we are going to make the flowers. 2 (16.3 ounces) can of flaky layer buttermilk biscuits. Separate the layers place, place 2-layers on the bottom of the muffin tin. Place 2-layers around the circumference of the muffin tin.  Slightly overlay each later.  Put in the over at 300 degrees until the flowers are golden brown. Remove from the oven, cool and set aside.

CHICKEN SALAD

2 cups cooked chicken, skin removed and cubed, 1/2 cup celery, diced, 2 tablespoons chopped green olives, 1/2 cup chopped pecans, 2 tablespoons dill pickle relish, 1/4 cup peeled, and chopped granny smith apples,  2 boiled eggs, chopped, 1/2 cup mayonnaise, 2 tablespoons granulated garlic, salt, and pepper to taste.  Crushed potato chips.

In a large bowl dump all the ingredients, except the potato chips, toss lightly.  With a spoon fill the biscuit flowers.  Just before serving sprinkle the crushed potato chips on top.