CHICKEN CURRY SALAD


Jack is away for a few weeks. Not likely there will be too many recipes forthcoming until he gets back home. I admit it - cooking for one is not nearly as fun as for two.

With Jack gone, I was left with a bunch of red grapes. Why is that a problem you ask? Well, I'm not a fan of red grapes. Or any other color for that matter. It's a mouth feel thing. So, why I wouldn't sit down and eat a bowl or grapes, I do think they're great IN things - like CURRY!

See....if you know what you don't like about something, you can tweak it, and prepare it in a way that you do like. I invite you to share with me things you don't like and why, and I will give you suggestions on how you can adjust it so you might find a way you enjoy it. Healthy ingredients, of course.

In addition to the grapes, I also had leftover chicken. This was a great and easy to throw together dish - which turned out to be both my lunch AND dinner today.

Chicken Curry Salad

INGREDIENTS:

2 cups Cooked Chicken, cut, shredded, pulled into bite-size pieces

¼ cup Red onion, sliced

½ cup Red grapes, halved

¼ cup Walnuts, chopped

¼ cup Celery, rough chopped

1 cup Broccoli, par-boiled, chilled in ice water, drained, rough chopped

1/3 cup Mayo

Red Curry Powder – to taste – start with a teaspoon and increase as desired

Sea Salt and Pepper to taste

DIRECTIONS:

In a large mixing bowl, combine the ingredients.

This is a great recipe for left over roasted chicken.

Serve chilled. Keep refrigerated.

CLICK TO PRINT

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