Do you have any leftover chicken from roasting or grilling chicken? We invariably do because I roast a chicken once a week - my kids love it - they negotiate who gets which crispy parts. This salad recipe is a great way to use up leftover chicken in a salad for lunch or dinner another day.

A quick side note on the roast chicken: Before roasting, I loosen up the skin, apply kosher salt liberally, lemon (a bit on the outside and the rest in the cavity), and olive oil lightly, and slow roast for about 90 minutes at 350 degrees F. Loosening up the skin allows it to crisp. To get it really crisp, loosen the skin and salt it 24 hours before you roast it.

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Tangy Curry Chicken Salad

Servings servings

Calories 325 kcal

Ingredients

⅓ cup mayonnaise
⅓ cup yogurt
1 tablespoon lime juice or 2 tablespoons if you want it tangier
¼ teaspoon ground ginger
¼ teaspoon salt
2 teaspoons curry powder
½ cup green onions trimmed and sliced
1 cup cooked chicken diced
1 cup apple diced
½ cup almonds sliced

Instructions

Combine and blend all the wet ingredients and then blend in the spices and salt.
Add the chicken, and apples, (add the almonds once it is ready to serve) blend and refrigerate until ready to serve. This has lasted up to a week in my refrigerator - I live on the edge though.

Nutrition

Calories: 325kcalCarbohydrates: 11gProtein: 14gFat: 26gSaturated Fat: 4gCholesterol: 37mgSodium: 303mgPotassium: 321mgFiber: 4gSugar: 6gVitamin A: 176IUVitamin C: 5mgCalcium: 90mgIron: 2mg