Monday, September 8, 2014

Extraordinary Chicken Salad

I'm sure the tried and true chicken salad recipe has an infinite amount of variations. I developed a recipe that I really like based on the basic recipe and a little curry with a twist.

Read on...


Many chicken salad recipes use chicken breast meat. I used chicken dark meat and roasted the meat on the BBQ until crusty and brown.

Ingredients:

  1. Chicken dark meat.
  2. Teaspoon Curry powder.
  3. Salt to taste
  4. Pepper to taste
  5. Two small zucchini, diced finely
  6. One medium sweet onion.
  7. 2 tablespoons Dijion mustard
  8. 1/2 cup mayo
Directions:
  1. Roste chicken dark meat on the BBQ until tender with a light crust.. Shred with a fork to remove bones and connective tissue.
  2. Combine ingredients in a bowl. If you like curry add a little more.
  3. Refrigerate to let the flavors blend for 1 hour before serving.
I took some of this to work for lunch today and it was amazing,

Note I used zucchini for the crunchy vegetable instead of celery. That was a great substitution.

The dark meat holds up well under grilling temperatures.

I shaved pears thinly and served that as a pear salad on top of the sandwiches.

Yum!

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