I’m really predictable when it comes to food. Well, I’m really predictable, period. Friday nights are low key here. We keep it simple and order take out, make a pizza or whip up a burger. It’s our ‘junk food’ night to prelude the weekend. Sunday is reserved for the heavier work—the roasted chicken or other beasts, marinated spareribs, big pots of soup with home made bread or hearty beef stew dishes. Halfway during the week I’ll go for a pasta dinner and the rest of the week mainly depends on my mood and what’s hiding in my fridge.
I stroll the Saturday market for fruit, vegetables & cheese and do my weekly grocery shopping on Saturday afternoon. Same goes for my Saturday lunch; it’s always a crispy, white bun topped with some sort of salad. Egg salad is the munchkin’s favorite, tuna salad mine. Definitely predictable, but that’s not a really bad thing in times of volatility, is it?
But there’s one salad we all like here at Kayotic headquarters; curried chicken salad. When I say salad, I mean salad, and not just chicken with mayo.
2 ice berg lettuce leaves
1/2 medium carrot
2 tbsp mayonnaise
2 tbsp yogurt
1/4 tsp mustard powder
1/4 heaping tsp curry powder
1/8 tsp garlic powder
1/4 onion powder
1/2 sweet apple
1 spring onion
1 oz cheese
Now here’s my best recipe ever! Completely home grown! Heh, he had a shirt that said ‘home grown’ when he was a newborn. Which was, like, yesterday. I swear, I only turned my back for a split second and he’s all grown up. Amazing.
I usually make this salad with left-over chicken. Can be cooked & shredded chicken, oven-baked chicken, grilled chicken, it doesn’t matter as long as it’s cold. I grilled an extra chicken fillet last night with a little lawry’s seasoned salt and some lemon pepper and put it in the fridge (hoping it would still be here today). Grab a big bowl and shred the chicken.
Peel and grate 1 medium or half a large carrot—it gives the salad a little fresh crispiness I really like.
I like a little onion in my salad, but finely chopped and not too much. Opted for a spring onion because, well, spring onions just belong in a salad!
Wash, dry and finely mince a small handful flat-leaf parsley. You can also go for curly parsley or even a tsp dried parsley will work. I won’t hold it against you, I promise.
Well, you’ve seen my vegetable & fruit drawer over in the pear smoothie posting, so grabbing a small, sweet & crunchy apple is easy around here! Peel it and grate about 1/2 an apple, this will add loads of healthy sweetness to your salad. Just eat the other half while you’re making the salad, you won’t be as tempted to put random chicken pieces in your mouth while preparing it!
Iceberg lettuce deserves so much more respect than it gets. I love it. It’s fresh, green and crispy, what more can you ask for? I’ve washed and finely chopped about 2 leaves.
Told you I love kitchen gadgets! This cheese planer is specifically for grating cheese. Since I buy my cheese in 2-pound chunks, this is by far my favorite grating method. I never really measure, just go by taste (and diet:). I think this was around 1 oz. Just enough to add a little richness and flavor, but not nearly enough to kill your thighs.
If my head wasn’t firmly attached to my neck, I’d probably forget that, too. Just as I forget fresh white buns on a regular basis. Because I know myself all too well, I always keep a bag of these around. Much cheaper, too! This is what they look like before I pop them in the oven for 10 minutes.
You’ve probably noticed I seldom eat mayonnaise unless it’s mixed with yogurt, right? It’s not just lighter and less caloric, it also tastes fresher. Overhere they sell yogurt-mayonnaise called Yofresh. It’s highly addictive stuff, especially on skillet baked potatoes. Flavorful, fresh and diet friendly, so I’m going for a shortcut here and am using 4 tbsp of this in stead. You can just use 2 tbsp mayo and mix them with 2 tbsp yogurt.
The finger you scroll with is gonna be real happy with my collage board :)
Add 1/4 tsp onion powder, 1/4 tsp mustard powder, 1/8 tsp garlic powder, a heaping 1/4 tsp curry powder, a pinch of cayenne and salt & pepper to taste. Just make the recipe your own by adding or subtracting things!
Give it a good stir, taste to check the seasoning and finally stir in the chopped or dried parsley.
Here’s what the buns looked like after I took them out. Golden brown and crispy. Yummy. I don’t like warm chicken salad, so I’ll let the buns cool off completely.
Grab the bowl with the shredded chicken and add the carrots and spring onions. Spoon the dressing on top and mix it all up. I’m adding the dressing before I’m adding the other ingredients, this way I won’t bruise the lettuce and cheese.
Now add the apple, iceberg lettuce and cheese and carefully fold it in.
This salad is more than enough to generously fill 4 buns with. Served with a nice, cold glass of milk and some fruit, this makes the perfect lunch.
Kay’s Recipe Card
Click here for printable size.