Every once in a while, I roast a whole chicken. When the bird has been cared for (free range, organic), it results in a succulent, elegant meal that tastes delicious, is good for you, and lets you enjoy the entire chicken instead of just its parts.
But what do you do with a whole bird? Well, many of us deal with that very question every time we cook a turkey. I’d like to suggest that you can do the same things with either bird. Over the next couple of weeks, I’ll share some different ways to use a whole bird, starting with a simple Curried Chicken Salad recipe you can use in lettuce wraps or over a bed of greens.
First – and this is true of any chicken salad recipe you use, you need to debone the chicken. When the bird has cooled, work your fingers through the bones to detach the meat from the joint areas. The legs and wings are a little tricky, but have the delicious dark meat that makes the salad richer. You can choose to leave the skin on or remove it – whatever your preference. Generally, I end up snacking on it a bit. : )
Then, chop the chicken into bite-sized pieces.
Chop up your salad mix-ins.
For this Curried Chicken Salad, I am using walnuts, green apples, celery, raisins, and red onion with a curry dressing.
But, you could also use:
- Cashews, carrots and chopped pineapple or mangoes with a lime vinaigrette.
- Dried cranberries, celery, red onion, slivered almonds, and fresh sage with a dressing of olive oil and fresh-squeezed orange juice.
- Black olives, cherry tomatoes, pine nuts, and a vinaigrette of olive oil, oregano, and red wine vinegar.
Really, it’s up to you. The key is to add a little crunch, a little tangyness and sweetness, both, fresh flavors like herbs, and variety so you are not left with just chicken or turkey.
Mayonnaise is not necessary for a chicken salad to work. My favorite dressings use fresh herbs, citrus, and a lovely oil like avocado, walnut, or olive. Interesting spices like curry powder can give a dish an altogether different flavor.
This dish is best eaten cold, after the dressing has had a chance to blend with the other flavors for at least 30 minutes. But, there is no need to wait that long. Dig in!
Here is my favorite Curried Chicken Salad recipe:
Curried Roast Chicken Salad
Notes
NOTE: You can also toss the chicken salad over a bed of greens or cooked spaghetti squash.
Ingredients
- For Chicken/Turkey Salad
- 2 cups chopped roast chicken or turkey
- 1 chopped green apple
- ¼ cup thinly-sliced celery
- ¼ cup sliced green onions
- ¼ cup raisins or dried currants
- ¼ cup chopped walnuts (optional)
- For Dressing
- Juice of half a lemon
- 3 Tablespoons olive, avocado, or walnut oil
- 1½ teaspoons curry powder
- Salt and pepper to taste
- For lettuce wraps: Clean romaine or lettuce leaves – 1 for each wrap
Instructions
- Place first 6 ingredients in a large mixing bowl. Stir together.
- In a separate bowl, blend olive oil, lemon juice, curry powder. Add to chicken mixture and stir until well combined. Taste and add salt and pepper if desired.
- Use the chicken salad in lettuce wraps. To assemble the wrap, add 3 tablespoons of the chicken salad to each lettuce leaf. Serve!