Thursday, July 28, 2011

Quick and dirty: Curried chicken salad

You could, of course, make your own chicken (or use leftovers), but I went the easy route and used rotisserie. A chicken that someone else has cooked for hours and the preparation of which doesn't negate my air conditioning. I threw this together based on a few recipes on the web, adapting for what I had on hand. Yes, that's kind of a habit. It didn't quite have as much zing as I'd hoped. Maybe lack of yogurt? Did the lame-o chick peas cancel out the flavor? If you have suggestions, hit up the comments.

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Curried chicken salad
Serves 4

  • 2 cooked chicken breasts, chopped or shredded
  • 1 c. canned chick peas, drained
  • 1 cucumber, peeled, seeded and diced
  • 1/8 c. finely diced vidalia onion
  • 1 rib celery, diced
  • 1/8 c. raisins
  • 1/2 c. mayonnaise
  • 2 tsp. curry powder
  • Juice from half a lime

  1. Combine chicken, beans, vegetables and raisins.
  2. Mix together mayonnaise, curry and lime until smooth. Add to chicken mixture and toss well.
  3. Serve with warm naan and shredded romaine.

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