Count the headlights on the highway...

In three words I can sum up everything I've learned about life: It goes on.

-Robert Frost

I appreciate preparing a dish on Sunday that is effortlessly worthy of enjoying throughout the week. I certainly revere chicken and tuna salad, but as no surprise I take the basic canvas and choose to enhance it with deeper flavors. My adoration for curry radiates in this salad. The almonds and ginger that sit perched on the brightly colored yellow salad create a unique flavor explosion. This salad may be served in an assortment of ways, whether it be on a bed of lettuce or in a pita pocket your taste buds will be smiling.  

Curry Chicken Salad

1 C plain Greek-style yogurt

2 T curry powder

Juice of 1 lemon

Kosher salt and freshly ground pepper

1 1/3-1 1/2 pounds roasted chicken breasts (recipe follows)

1/4 C fresh cilantro finely chopped

4 scallions, finely chopped

1 small green apple, peeled and finely chopped

1 carrot, shredded

1/2 C golden raisins

Crispy romaine hearts or other lettuce

1/2-2/3 cup slivered almonds, toasted

Crystallized ginger, very thinly sliced, for garnish

Sliced avocado and pickled jalapenos (optional for garnish)

For the Roasted Chicken

1/2 T turmeric

1 t cayenne

salt and pepper

olive oil

Rub chicken with turmeric, cayenne, salt and pepper. Drizzle with olive oil and bake at 375 degrees until golden. Allow to cool, then shred and reserve for salad.

Combine chicken, yogurt, curry powder, lemon juice, scallions, apple, carrot, cilantro, salt and pepper. Arrange chicken salad on lettuce pieces (or in a sandwich if you prefer). Top with almonds and crystallized ginger. Place avocado and jalapenos on the side if using.

Until tomorrow...Peace.