Wednesday, October 25, 2006
Curry Chicken Salad with Fresh Herbs & Black Grapes
Don't we all struggle with making an appetizing lunch that we will actually eat? I know my coworkers and friends and I are not alone in having a bulging fridge with ever-increasingly funky leftovers and yet we continually make a mad dash to go out to lunch nearly every day.
So, to be figure and budget friendly, here is a recipe for something that I actually can't wait to eat for lunch. Sweet and a little spicy, serve in a sandwich, over greens, in a pita, wrap or with crackers.
Curried Chicken Salad with Fresh Herbs & Black Grapes:
(recipes serves 4, can be adjusted easily)
1 cup shredded skinless chicken breast (poached, roasted or whatever)
1/2 cup quartered black seedless grapes
1/4 cup chopped green onions
1/4 cup light mayo (or as needed for desired consistency)
1 tsp dijon mustard (or as needed for taste)
2 tbs chopped fresh parsley
1 tbs curry powder (or to taste)
Salt and fresh ground pepper to taste
Add all ingredients to a mixing bowl.
Combine, but don't overmix and crush ingredients. For best flavor, let sit in refrigerator for at least an hour or overnight.