This was a really simple way of using up some chicken I had roasted the other day when it was raining. I’m not sure why that makes sense, but buying a whole chicken and sticking it in the oven with herbs and lemon tucked under its skin was simply the answer to a not very gentle evening’s weather, after a not very relaxing day at work. The little bugger didn’t have very much meat left on its bones after some relentless munching, but I was still determined to use it the next day to make cold chicken salad sandwiches. I ended up using a bit more of the chopped cucumbers and walnuts to make up for less chicken, which was refreshing.

(because this is meant to be made with leftovers, measurements are open to availability and preference)

Curry Chicken Leftover Salad

Cooked chicken, chilled and cubed
Cucumber, peeled and chopped to similar sized pieces
Chopped, roasted walnuts
Red onions, chopped – small amount
Minced garlic – very small amount
Mayonnaise
Curry powder, or as a substitute, equal dashes of cumin, turmeric, cayenne pepper, chili powder, paprika
Chopped fresh parsley or dill
Salt and pepper to taste

In a bowl, mix mayonnaise with the spices and herbs. Add chicken, cucumbers, onions, and nuts, and stir well. Serve on nutty seven grain bread.

This entry was posted on Saturday, August 26th, 2006 at 9:22 pm by Cathy Erway and is filed under Recipes. You can leave a response, or trackback from your own site.