{"id":1347,"date":"2012-11-15T20:33:12","date_gmt":"2012-11-16T03:33:12","guid":{"rendered":"http:\/\/www.stormysweitzer.com\/recipes\/?p=1347"},"modified":"2016-04-23T19:48:52","modified_gmt":"2016-04-24T01:48:52","slug":"curried-roast-chicken-salad","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/curried-roast-chicken-salad\/","title":{"rendered":"Curried Roast Chicken Salad"},"content":{"rendered":"

Every once in a while, I roast a whole chicken. \u00a0When 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.<\/p>\n

But what do you do with a whole bird? \u00a0Well, many of us deal with that very question every time we cook a turkey. \u00a0I\u2019d like to suggest that you can do the same things with either bird. \u00a0Over the next couple of weeks, I\u2019ll 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.<\/p>\n

First \u2013 and this is true of any chicken salad recipe you use, you need to debone the chicken. \u00a0When the bird has cooled, work your fingers through the bones to detach the meat from the joint areas. \u00a0The legs and wings are a little tricky, but have the delicious dark meat that makes the salad richer. \u00a0You can choose to leave the skin on or remove it \u2013 whatever your preference. \u00a0Generally, I end up snacking on it a bit. : )<\/p>\n

\"Curried<\/p>\n

Then, chop the chicken into bite-sized pieces.<\/p>\n

\"Chop<\/p>\n

Chop up your salad mix-ins.<\/p>\n

\"Chop<\/p>\n

For this Curried Chicken Salad, I am using walnuts, green apples, celery, raisins, and red onion with a curry dressing.<\/p>\n

But, you could also use:<\/p>\n