One reader of my blog, a friend, casually mentioned that I should cover all the meals - not just dinner. She specifically asked for a good LUNCH menu - and this is for her.I love rotisserie chicken. I love it because it's warm, I don't have to fuss with it, and for the most part is juicy, succulent and very tender. I'm a huge fan of the one from Costco, because it's so big. Yes, it is not organic, nor is it completely free of random injections that they give it, but on the whole, for $4.99, it's a good piece of chicken. If you're into the organic, free range, etc. - that's fine - use it for this recipe, but I feel like it's almost a waste. For that price, you should enjoy it on its own. This is about enhancing chicken and making it even better.
I often let my kids eat the drumsticks of the rotisserie chicken for dinner. I remove the rest of the meat, while wearing those plastic food service gloves, while it is warm, as it is much more difficult to shred cold. (note - invest in plastic food service gloves -they are perfect for jobs such as chicken meat removal.) I then store the chicken in a container for lunch the next day.
The cold chicken chunks I chop it into a small dice, add some shallots, celery, green apples, raisins, curry powder, mayo - and turn it into curried chicken salad. It's sweet with a bit of heat, and I get lots of requests for this recipe. I thoroughly enjoy eating it myself.
Joanne's Curried Chicken Salad
1 Rotisserie Chicken - shred by hand and chop into small pieces. If you like a chunkier chicken salad, you don't need to chop it smaller, but it looks more refined the smaller you chop the chicken
4 shallots - chopped fine
3/4 cup celery, chopped - again the finer the chop, the more refined the salad
1/2 cup raisins, golden or black
1 Granny Smith Apple, peeled and diced
1 cup of mayonnaise - mix to taste (creamier requires MORE)
curry powder - start with a good 2 T and work your way up to achieve the taste you like.
2 T (or more if you like) cilantro, finely chopped.
Mix all ingredients together. Serve on a bed of lettuce, between two slices of bed for a sandwich, or just eat it plain.
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2 comments:
Right on sis!
I tried this recipe, but I did change a few things.
First of all, I think we should know that chopping the ingredients finer increases the surface area and really helps season the dish better. Each bite will have the full flavor profile. I would encourage others to chop almost as fine as possible without creating mush.
I think golden raisins to balance the flavors a bit better than the normal dark raisins. It's a pain in the butt, but I would even endorse giving the raisins a few chops before adding into the the salad.
I also top the salad with roasted, sliced almonds (you can buy this pre-packaged). Without the almonds, the dish doesn't have enough crunch, even with more celery. Be sure to do this right before serving the almonds get soggy, defeating the purpose.
I also added some cayenne. I think a touch of heat is perfect with the curry flavors.
Yes, the Costco rotisserie chicken is their best deal! How I miss living in California (Bay Area) just for that.
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