Curry Chicken Salad with a side of Ow Everything Hurts

7 Mar

Recently I was at the gym, minding my own business, pumping some iron (naturally), when I heard a commotion. From one of the group workout rooms came lots of “C’mon!s” and “You CAN do this!s” while lots of rapid movement could be seen through the small window in the door. After about 10 minutes, out walked the most fit group of people I’ve ever seen. I had to get me some. Fast forward 4 weeks later, and I was ready to start my first CrossFit class. Well, that was last night, and today I’m so tired and sore it’s incredible. I tried to go running this morning because I know I’ll be in worse shape tomorrow, however I had to turn around after 5 minutes because my legs kept giving out. Anyhoo, that has zero to do with cooking and/or food, I just had to share my less-than-stellar current physical state. I should also mention that I got “exhaustion sore throat” that I haven’t experienced since the mile run in elementary school. Flashbacks of running laps around the playground took over most of my dreams last night.

Speaking of walking funny and cRaZy dreamz, let’s make some Curry Chicken Salad!

Now Entering Flavor CountryDo you have a simple dish you love to make, but for some reason you haven’t made it in a while? Well this is that dish for me. I LOVE deli salads, especially of the curry-persuasion. And they’re so easy to make at home, it’s stupid. Did you hear that? You’re stupid. 

I didn’t spend much time documenting what went into this salad (chopping, stirring), but I did get john to take some “action” shots of me ripping apart the grocery store-bought rotisserie chicken. I’d say the hardest part of this salad was waiting for the chicken to cool enough for me to handle it.

Tear

SaladSo what goes in this anyways?

  • 1 Whole Rotisserie chicken, skins removed and bones discarded (save for homemade stock!) — Shredded by Hand
  • 5 Stalks of Celery — Diced Small
  • 1/2 Medium Red Onion — Diced Small
  • 1 Apple, cored — Diced Small
  • Lots of Red Grapes — Halved
  • 1 Small Container of Greek Yogurt — Non Expired
  • 2 Heaping Tbs Mayo
  • (at least) 2 tsp Curry Powder — I’m sure I used about twice as much, but I like it VERY curry-y
  • 1 tsp Turmeric
  • Salt and Pepper — to taste

 

 

 

 

 

How do you make it?

  • Mix everything together and eat right out of mixing bowl because you’re hungry after waiting for the chicken to cool.

I like making these salads at home because there are a few things I don’t like about deli salads: getting a bite that has nothing but a big cube of chicken, too many fruity aspects without enough savory to balance it out, too much dried fruit, waay too much mayo. This is the first time I’ve substituted so much of the mayo for greek yogurt, and if you’re using high enough quality spices (like me, because you know my standards are just SO high), it shouldn’t be very noticeable. In fact, I don’t think John even realized there was any switcharoo…until this post, when I gave everything up like a Bond villain who should have waited until they EXECUTED the plan, DAMN THIS EGO OF MINE!

Now Entering Flavor Country

 

 

 

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2 Responses to “Curry Chicken Salad with a side of Ow Everything Hurts”

  1. explodyfull March 7, 2013 at 8:51 pm #

    The use of grapes sound exciting!

    ‘Exhaustion saw throat’….that is a good name for it!

  2. Jon Jefferson March 8, 2013 at 3:38 am #

    I like the ingredient “1 small container of Greek yogurt- non expired” The best part is, in my fridge you really have to question that some times.

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