Friday night was glorious. I had an overdue date with myself. I stopped by the grocery on the way home with plans to roast my own chicken. But genius-ly noticed the rotisserie chickens were $6 and a raw whole chicken was $8. I'll save roasting my own for another day. It was already pushing 6:00 pm and I was hungry. I took my garlic rosemary chicken home, had one skinless breast, made some homemade hummus, had lots of veggies to dip, and cracked into a bottle of Jefferson Vineyards Meritage and stopped the remote on some trashy British comedy show on public broadcasting. I need evenings like that more often.
But what to do with the rest of that chicken? I shredded it, froze half, and with the other half, made some yummy chicken salad for lunches this week. I'll probably so the same with the frozen portion - later. I just don't like committing to 4 meals in a row of the same thing.
Curried Chicken Salad
Makes 2 servings
~1.5 Cups shredded rotisserie chicken
2 T reduced fat mayo
Enough curry that you can taste it ~ 1 T ?
2 T raisins
A dash of Splenda
Nuts optional. It'd be good with slivered almonds.
Mix. Enjoy for lunch 2 days in a row.
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