Summer Chicken Salad

We bought two whole barbecued free range chickens to take with us on our day out on the boat yesterday but in spite of having two grown men and three young hollow-legged boys in our party, we barely made a dent in one of the chooks.

As a result, we had one whole bird sitting in the fridge awaiting consumption. I told hubby he was having chicken and salad for dinner tonight. I paused for a moment and thought about how dreadfully dry and uninspiring that sounded. It may also have had something to do with the fact that the BBQ chooks were somewhat lacking in flavour.

Hubby (ever reliable for on-a-whim food requests), suggested that we shred the chicken and mix it with some sort of mayonnaise. A good start. I elaborated on his basic plan and offered a salad of chicken in lightly curried mayonnaise, red onion, celery and mango. Perfect dinner after a 41 degree day, slaving away in the backyard.

I used about half a large chicken (barbecued or roasted) and roughly shredded it. I then spooned about 5 tablespoons of mayonnaise (Best Food or homemade if you have time. I prefer the unsweetened American style mayonnaise.) into a bowl and mixed in 2 teaspoons of curry powder and some finely diced red onion. You can add more curry powder for a more punchy taste of course. Add to it some diced celery (one stalk) and mango (one cheek), and mix gently, just to coat the celery and mango a little with the mayonnaise. Scoop a serve of the chicken mix onto a plate of salad greens. Some cracked pepper and parsley will finish things off nicely.

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