My number one rule when it comes to feeding this ravenous family of mine is "make more than I need." Rob and the boys are BIG eaters, and the only way I can keep my sanity when it comes to making the meals around here is to ensure there are plenty of leftovers for lunches, and, if I'm lucky, another night's dinner.
Take, for example, the chicken used in this salad. I made a Mexican-inspired meal using tender chicken breasts a few days ago, and the grilled remnants quickly turned into this curried chicken salad I made for own my lunch yesterday.
The original recipe came from Savvy Mom and I stumbled across it when I was looking through the archives a few weeks ago. When I saw it my first thought was "Hey, I don't remember creating that," and the second one was "Wow, does that ever look good." It turns out this particular recipe was created by California Grown, and it was good.
I didn't have curry paste on hand when I made this, so I mixed a little curry powder with mayonnaise, honey and lime juice to form a quick dressing for the salad. The entire meal came together in just a few minutes, and the added bonus is now I have a new way to eat up the asparagus that's been finding its way into my shopping bag each week.
The kids aren't crazy about this meal, but just because I make a lot of extra food doesn't mean it's always for them. Moms need to eat too, right?
Curried Chicken Salad with Grapes and Asparagus
- 4 cups shredded chicken (leftover or rotisserie works best)
- 10 pieces of cooked asparagus
- 1 1/2 cups red grapes, sliced in half
- 1/4 cup mayonnaise
- 1 teaspoon curry powder
- 1 tablespoon honey
- Juice of 1/2 lime
- Lettuce leaves or pita bread
Place the chicken, asparagus and grapes in a medium bowl and stir to combine.
In a small bowl whisk together the mayonnaise, curry powder, lime and honey; toss with the chicken mixture.
Scoop into lettuce leaves or pita halves and serve immediately.