The final meal of the week on his schedule was chicken, mashed potatoes, and steamed veggies. I was happy with that plan since our prior meals consisted of the saddest looking nachos anyone has ever seen, burgers, scrambled eggs and carrots?, chicken fingers, and spaghetti. It was a sad food week, and we quickly learned that my husband has a hard time judging how much food to make (way too little) and he almost always forgets to season, so I was hopeful that he had improved throughout the week and I was looking forward to the grilled chicken that night.
Well, sadly, the chicken was so overcooked that it felt a bit leathery and the mashed potatoes were dry and lumpy. However, the steamed broccoli and cauliflower saved the meal since they were spot on. We had a good laugh through dinner as we choked everything down and talked about the meals he had made throughout the week. It was a good learning experience and it gave us plenty to talk about each night, which is not always the case. Looking back, I would have to say that we both had a fun week and I am tempted to suggest we make this a reoccurring event. I'll let you know how that goes over!
I used the leftover grilled chicken to make this curried chicken salad and you would never know it, the chicken salad turned out moist, flavorful, and made a really good sandwich. Feel free to use leftover roast chicken or rotisserie chicken if you have it.
Curried Chicken Salad
4 cooked chicken breasts, diced
1 cup mayonnaise
1/4 cup white wine or plum wine
1/4 cup apricot preserves
1 tablespoon curry powder
1/2 cup diced celery
1/4 cup diced onion
2 tablespoons raisins
1/4 cup slivered almonds, toasted
a pinch of salt
In a medium bowl, whisk together mayonnaise, preserves, and wine. Add all remaining ingredients and refrigerate for at least 1 hour or up to 24 hours. Serve in a toasted pita with lettuce.
*I garnished mine with dried cranberries and that made it even tastier.
