Thursday, October 24, 2013

Curried Chicken Salad

Last week my husband was in charge of dinner.  He made a menu for the week, grocery shopped, and made dinner and lunches for 6 straight days.  This is something that has never happened in our 11+ years of marriage.  Like most men, he is in charge of the grill and clueless about pretty much everything else that happens in our kitchen.  He doesn't mind slapping some steaks on the grill when I have the meat prepped and ready to go.  Heck, I normally even have the tongs and a clean plate for the finished product, so he really doesn't have to do much of anything.  So, I will admit, it was fun to watch him squirm throughout the week.

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.

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