We roasted a whole chicken the other day and I took both cooked breast pieces and transformed them into a magnificent, mouthwatering curried chicken salad.
Here’s more or less what went in. It made 2-3 cups of chicken salad.
Curried chicken salad
- 2 cooked/skinned/boneless chicken breasts, diced
- 1/2 c mayonaise (I like Duke’s light olive oil mayo, tastes just like regular)
- 1/2 c sour cream
- 5-7 tsp curry powder
- salt & pepper to taste
- 2 scallions sliced finely
- 1 apple (I used a sweet, crunchy gala), peeled and diced
- 1/8 c sliced almonds
- juice of half a lime
Mix well so everything is coated with yellowy goodness. Then put it in the fridge – for several hours before serving, to make the flavor pop. Be patient, it’ll be worth the wait.
By the way, the baguette came from Baguette House over on North Lamar. They make the best baguettes I’ve ever tasted. Hands down. Go get you some.