Friday, January 18, 2008
Curry Chicken Salad
We had a big party last weekend and made chicken-pesto-pasta. I baked about 2 breasts too many chickens in order to shred enough for the pasta, so I froze the two leftovers. I took one out last night and when it was defrosted, I made some curry chicken salad for lunch for me and D. I shredded the breast and mixed it with 1 1/2 tsp curry powder; 2 TBSP tarragon mustard (other mustard will do, but it won't do it justice); 2 TBSP raisins; 1 TBSP mayonnaise; pinch of salt, 1/4 tsp black pepper. Mix it up real good. Let it sit overnight. Serve with small squares of pumpernickel or multigrain bread. Very different.