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.
Times are tough for chicken lovers, not to mention chickens. Free-range, sustainable, young, old, and organic. Yikes. Not to scare anyone, but this article is yet another wake-up call to shop and handle chicken carefully.
Ok, now to lighten up the subject: Why did the chicken cross the road? I love this blog and the post. It’s from last June, but I just read it a few weeks ago.
Now, on to the recipe…
Tangy Curry Chicken Salad
- 1/3 cup mayonnaise
- 1/3 cup yogurt
- 1 tablespoon lime juice or 2 tablespoons if you want it tangier
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 teaspoons curry powder
- 1/2 cup green onions trimmed and sliced
- 1 cup cooked chicken diced
- 1 cup apple diced
- 1/2 cup almonds sliced
- 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.