The Morning After

Ok, so maybe not the morning, but the early afternoon at least. If you read yesterday’s post then you know that this recipe came out of leftovers from a slow-cooked chicken dish that I just couldn’t bring myself to heat up as-was. If you aren’t starting with those same leftovers, you can use any old cooked chicken (just try to use something that isn’t already heavily flavored with something that wouldn’t jive with curry). Leftover rotisserie chicken would be great, and for you non-chefs, even a doggie-bagged chicken breast from last night’s restaurant meal would do. Or, if you’re feeling adventurous, some canned tuna (packed in water, please) would make a nice substitute for the poultry.

Curried Chicken Salad
Makes 2 sandwiches

1 chicken breast (reserved from Parmesan-Herb Chicken), cut into bite-sized pieces
¼ c. mayonnaise
1 tsp. red curry powder
1 tsp. honey
1 tsp. lemon juice
sea salt and black pepper
2 tbsp. fresh cilantro leaves, chopped
1 scallion, thinly sliced
1 stalk of celery, split lengthwise then thinly sliced
4 lettuce leaves
½ large, ripe tomato, cut into 4 slices
4 slices of whole-wheat bread

In a small bowl, mix together the mayonnaise, curry powder, honey and lemon juice. Season to taste with salt and pepper. Stir in the cilantro, scallions and celery. Add the chicken and toss to combine.

Assemble each sandwich using 2 lettuce leaves, 2 slices of tomato and half of the chicken salad.