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Curried Chicken Salad

25 May

On Monday, I started a summer position as a law clerk for the county public defender, so I’ll be packing lunch most days.  My favorite thing to do for lunch is eat leftovers.  Sometimes I go for leftovers “as is,” by throwing an extra serving into a Tupperware.  More often, I like to take a main component from the evening’s meal and jazz it up a bit.  Here, I took the leftover meat from a roast chicken and mixed it with some yogurt and spices for a super easy curried chicken salad.  It doesn’t reflect well in the picture, but this had a beautiful bright yellow hue that looked really great against the greens.  The crunch of the celery added just enough variation in texture to keep this quick but tasty lunch interesting.

I’ll be posting lots of lunch dishes over the coming months and will try to make notes on what is particularly good the next day and how well it travels.  Everyone knows that chicken salad is pretty much the best leftover dish ever.  I packed the chicken salad atop the greens and everything was still separated and the greens crisp and unbruised.  Despite the heat, I’m going to continue roasting my weekly chicken so I can make yummy chicken salad variations, because this was delicious, flavorful, and healthy.

Curried Chicken Salad

2 cups leftover roast chicken, preferably white meat, dark meat, and some skin, shredded

1/3 cup plain Greek yogurt

1/4 tsp. curry powder

1/4 tsp. turmeric

1/4 tsp. cumin

1 tsp. white wine vinegar

2 stalks celery, sliced

Kosher salt and freshly cracked black pepper

2 cups mixed spring greens, for serving

Thoroughly mix together all ingredients except mixed spring greens and let chill overnight for flavors to meld.  Serve atop mixed spring greens.

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