We brined and roasted up a couple of chickens the other night… we like to do that sort of thing in big batches. We ate part of one chicken for dinner, which left us a lot of extra chicken in the refrigerator. Whenever we have left over chicken, I like to make this chicken salad. It is simple and quick to put together and tastes really delicious.
The mayonnaise-yogurt base is creamy and tangy and is spiked with grated fresh ginger, lime juice, and a hint of curry powder. Throw in some minced garlic and shallot and then toss your previously roasted chicken. Pile the whole thing on a tangle of thinly sliced strips of celery for crunch and you have a lovely light meal that would be perfect for lunch with friends, or for yourself.
Curry Ginger-Lime Chicken Salad
Adapted from Better Homes and Gardens Cooking for Two
1 1/2 cups cooked chicken, shredded
2 tbls mayonnaise
2 tbls plain yogurt (whole milk is best, low fat is okay)
1 tbls freshly squeezed lime juice
1/4 tsp curry powder
1 small clove of garlic, minced
1 small shallot, minced (substitute 1 tbls minced red onion if desired)
1 tsp grated fresh ginger
4 small stalks of celery
Salt and pepper to taste
Lime zest (optional)
Using a vegetable peeler, shave thin strips of the celery stalks. Place 2 shaved celery stalks on each plate and set aside.
In a medium bowl, mix the mayonnaise, yogurt, lime juice, curry powder, minced garlic and shallot, and grated ginger until well combined. Add the cold shredded chicken and mix until the chicken is coated with the dressing. Refrigerate for 1 hour to meld the flavors (if desired). Taste and sprinkle with salt and pepper as desired.
Place half the chicken on top of the celery strips and garnish with lime zest. Serves two for lunch but is easily doubled or tripled if you want to make a larger batch. This also keeps nicely in the refrigerator for a few days.