• Tangy Curry Chicken Salad

    Tangy curry chicken salad

    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…

     

     
     
    Posted in Gluten-Free, Low-Sugar, Paleo, Salads, Sauces & Dressings, SCD  |  Leave a comment
     
     

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
     
     
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    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
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    butter 1/2 cup 8 tbsp
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    olive oil 1/4 cup 2 ounces
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    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
     
     
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