I know that it seems like I’ll never stop posting about the meal I made when friends Lisa, Doug & Briana came to visit, eat and play almost two weeks ago. I’m telling you the food was delicious, Grilled Thai Chicken and it’s perfect complement, Thai Cucumber Salad with cukes fresh picked from the garden. Then to satisfy my rib cravings, Chili Maple Mustard Ribs and my still un-posted chocolate dessert recipe which will post on Monday, July 9 as my Secret Recipe Club entry, well the meal all around was just delicious. I did have quite the leftovers though and I easily froze the ribs but with the Grilled Thai Chicken I decided to make it into a curried chicken salad using flavors to compliment the marinade already grilled onto the chicken while using ingredients I had already in my pantry. I made the recipe up as I went along but I’m so pleased that I had the sense to write it down as I went along as this chicken was absolutely wonderful and a huge hit with both Eammon and I. I know that I’ll be making this salad again even using plain grilled chicken breasts if I don’t have leftover Grilled Thai Chicken breasts because this salad was the bomb!
I would have had this recipe posted sooner but between Maisie’s always busy schedule and the fact that I have been suffering with a major sinus infection and a wicked ~going on five days already~ migraine, well just staying up and out of bed with my eyes open is a huge accomplishment for the day when I can do it…but trust me, this recipe was worth the wait and I hope that you’ll give it a try.
- 3-4 leftover Grilled Thai Chicken breasts, small dice (or leftover grilled skinless, boneless chicken breasts)
- 1/2 c. Hellmann’s real mayonnaise
- 1/2 c. sour cream (I prefer Breakstone Sour Cream)
- 2 TBS. Major Grey chutney
- 1 TBS. Jamaican curry powder
- 1 Granny Smith apple, small dice
- 1/4 c. golden raisins
- 2 TBS. finely minced cilantro
- 1/4 c. slivered almonds, toasted
- 2 TBS. unsweetened shredded coconut, toasted
In a large bowl mix together the mayonnaise, sour cream, chutney & curry powder. Add the diced chicken, diced apple, raisins & cilantro. Using a large spoon, mix everything together until well blended. Top the chicken salad with the toasted almonds and Coconut. For myself, I served the chicken salad on full leaves of romaine lettuce so that the whole thing could be rolled into a little wrap. For Eammon I took the entire serving above, lettuce and all and put it onto some toasted multi-grain bread and he enjoyed it as a sandwich. So many options and all delicious.