Dave invited our friend Tom and his wife Layla to join us. They have six kids. Seriously. I think that this accounts for their refreshingly relaxed take on just about everything. Layla couldn't come, but Tom said he would stop by. When he walked in with a bag from the grocery store, I just assumed it was the most convenient method for carrying beer. I was way off base. Since Tom as all out of beer, he stopped at the store to bring a tomato pie for snacking. When there was no tomato pie left, he picked up a rotisserie chicken and loaf of Tuscan bread instead. Sure. Why not? I have to say I really admired Tom's commitment to not arriving empty-handed, even if we did tease him for being such a weirdo.
I tried to get him to take the chicken home to his brood, but he was having none of it. So on Sunday, I stripped down that bird and made a big batch of curried chicken salad. If you have some leftover chicken around, or rotisserie birds go on sale, give this "recipe" a try. Much better than the run of the mill chicken salad.
-In a medium sized mixing bowl combine:
- The meat from a whole rotisserie chicken. (The bird I used from the supermarket produced about 3 cups of chicken meat.)
- 2 stalks of celery, 3 green onions chopped. If you don't have green onions on hand, use 2 tbsp or so of finely chopped yellow onion.
- One carrot "julienned." You could use a peeler, a mandoline or a grater. The idea is to get nice small pieces of carrot.
- About a half a cup of canned Mandarin oranges or diced pineapple
- 1/4 cup mango chutney. If you don't have chutney, apricot jam will work too.
- 1/2 to 1 cup of mayo - depending on your tastes. You could also use plain yogurt or a combination of yogurt and mayonnaise.
- 2-4 tsp of curry powder - again depending on your tastes. You could make this salad spicy by adding more curry, some cumin, chili powder, cayenne etc.
- Other options: 1/4 cup raisins, cut up grapes, chopped apple, walnuts, almond slivers