Monday, January 21, 2013

Curry Chicken Salad

Use leftover roasted chicken to make a delicious lunch sandwich or a quick sandwich when you have little time to fix a full meal. There are many varieties so change things up and enjoy!

1/4 leftover roasted chicken (I used 1/4 breast and a leg and thigh), chopped in small pieces
1 1/2 stalks celery, chopped
2 green onions with tops, chopped
1 tsp (give or take) curry powder
1/2 tsp. cayenne pepper
Salt & Pepper to taste
1/4 c. or so Hellman's mayonnaise
1-3 tsp. sweet pickle juice

2-3 Tbsp. finely chopped sweet pickle (I used about 10 baby midgets)
1/4 c. toasted sliced almonds (I buy these alreadytoasted from Trader Joe's)

Chopped Lettuce
Whole Wheat Pita Bread

Combine the chicken, celery, onions, and spices in a medium bowl. Add mayonnaise so it sticks together, but not dry. Add pickle and juice to loosen it up a bit and add the sweet element to the chicken salad. Fold in the toasted almonds. Adjust seasoning to taste.

Serve in a half pita and top with lettuce. Makes about 3 half pita sandwiches which is enough to feed 3 people.

Variation: Use chopped sweet apple and/or golden raisins instead of sweet pickles.

Variation: Use toasted pecans or walnuts instead of almonds.

Variation: Substitute pineapple and its juice for the sweet pickle and pickle juice.

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