Sometimes when I’m cooking for myself, I’m faced with the dilemma of what to do with an extra chicken breast or two. Occasionally, instead of doing the old freeze-and-forget, I whip up some chicken salad. I recently made some curry chicken salad, turning boring leftovers into a few tasty lunches. It’s like magic!
Curry Chicken Salad
1 chicken breast
1/4 C mayo
1/3 C dried cranberries
3/4 tsp curry powder
I will start by saying that these measurements are by no means definitive. I like lots of grapes and not as much mayo; other people may want less curry (or more curry!). And let’s not even touch on the millions of other add-ins that can go into a great chicken salad. This is, however, the best curry chicken salad I have ever made. So there.
Start by cooking a chicken breast – I generally think that one regular chicken breast makes about one serving of chicken salad. When the chicken is cooked, cut it into cubes and toss it with the mayo in a bowl. Add in your quartered grapes and dried cranberries, and top with three-quarters of a teaspoon of curry powder. Mix everything together until it’s good and coated and you’re ready to go.
Chicken salad keeps well in the refrigerator, so toss it in the fridge until you’re ready to eat it some other day. Then, cut a nice loaf of bread, toss the salad on the sandwich, and go to work feeling like you’ve already accomplished something with your day. Tricked again, world!