So I should start this post by saying it was supposed to be Grilled Chicken and Roasted Potatoes. But you see, my husband came home very late last night and our grilling was done in the dark — so I couldn’t take any pictures of the work in progress because my photography skills are definitely in the “beginner” category. It’s a great marinade and a great technique, so I promise I will do it again when it’s either lighter out or I have the proper equipment to take good pics in the dark.
That being said, we had a couple of pieces of leftover chicken today. The kids claimed the drumsticks for their lunch and I was left with a half of a breast. And I know chicken salad is not exactly difficult, but I do think it is a forgotten favorite and it is great for lunches. Kids typically love the sweet and crunchy texture with dried fruit (or grapes) and nuts/seeds. If they don’t dig creamy things with mayo (like my daughter), just dress it with a little olive oil. And while this isn’t overly spicy, you could use a regular curry powder (or skip the curry entirely) if children will be eating it.
Spicy Curry Chicken Salad
(serves about 2 people)
3/4 Cup chopped cooked chicken
1/4 Cup chopped celery
Zest of one lemon, Juice of half that lemon
1 T dried cranberries
1 T pumpkin seeds
1/4 t hot madras curry powder (or regular curry, or skip it entirely)
1 heaping tablespoon of mayonnaise
1 t honey
1 T chopped parsley (cilantro would be good too, but I didn’t have any)
Salt and Freshly Ground Pepper
Mix all ingredients and season to taste. Serve with salad greens, on toast, or with lightly crisped flatbread or naan.