Included in my top 5 reasons for roasting a whole chicken is that you’re usually left with delicious leftover-meal fodder in the way of pre-cooked poultry. One of the best ways to use this chicken is in chicken salad and curried chicken salad is hard to beat flavor-wise. This particular curry includes grapes and almonds, which provide satisfying crunch, juicy pops, and more complex flavors. Additionally, a yogurt dressing is used in place of mayonnaise, as I find mayonnaisey salads to be slightly repugnant and since I like to bring chicken salad on picnics, I’d rather avoid the higher bacterial risk that mayonnaise introduces. Grapes are fantastic for the early fall, but chopped pears or apples can also substitute- just use firm, slightly tart ones. Serves 4.
- 2 cups cooked chicken, chopped or shredded (about 8 ounces)
- 1 cup seedless green or red grapes, halved or quartered (depending on size of grape)
- 1/4 cup chopped toasted almonds
- 1/4 cup plain yogurt
- 2 teaspoons curry powder
- 1/8 teaspoon salt
- 1 teaspoon olive oil
- 2 teaspoons water
- 1/8 teaspoon cayenne pepper, optional
Toss chicken with grapes and almonds and set aside.
Whisk yogurt with curry powder, salt, olive oil, and water. Fold into chicken mixture.
Serve chicken salad atop lettuce or cabbage, in a whole wheat pita, or on its own. Dust with cayenne pepper if you’d like a spicy kick.