Curried Chicken Salad Sandwich on the Food Network
After a long morning of weeding, planting, mowing, and sweating, I wanted to make something hearty for the men in the house, and tasty and a little exotic for me! Forget what it says about taking over an hour to make, and pull out that leftover roast chicken you have in the fridge. If you don't have it in there now, make plans to cook one this week....or 2, depending on the size of your family, and then enjoy making the whole thing in about 10-15 minutes(it depends on how much trouble the baby is getting into while you're making it!) using all those odds-and-ends of chicken you have left over. You know what I mean...because even my 8-year-old can't clean all the chicken off of his bones. :) Disregard what it says about using breast meat only--dark meat is delicious, too, and more tender and flavorful.
This salad is super-simple to whip together, especially with the treasure of some $.69 Stonewall Kitchen chutney I found at Kelly's here in town. 3 ingredients in the dressing, and 3 ingredients to add to the chicken make it easy to remember for next time, and deliciously fancy enough to make and serve as special picnic food....or to sweet friends coming over for a quick visit!
Because we're doing the gluten-free thing, we ate it over various crackers(Ryvita and Finn Crisp for the men, gf crackers for baby and me) with Fuji apple slices and ginger lemonade served on the side; it would taste amazing served in lettuce wraps as well.
Happy Memorial Day, everyone! We are grateful for all our servicemen, as well as the ones in our family who are veterans. We love you!
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