Curried Chicken Salad Sandwiches

Instead of sharing a Fourth of July grilling menu today I’m going to talk about something very important: Leftovers. The unsung heroes of the busy home cooks tool kit. This recipe for curried chicken salad is so good you’ll practically be begging for leftovers, I promise.

Curried chicken salad is one of those recipes my Great Aunt Betty would call “everything and the kitchen sink.” If you don’t have sour cream, use Greek yogurt, or regular yogurt, or just mayonaisse. If you don’t have almonds use walnuts or chopped peanuts (but do try to unearth some type of nut, it adds a nice crunch). Curry powder is non-negotiable, of course, as is the chicken. But the celery is just icing on the cake, so to speak. And for bonus points, add sliced grapes. Improvisation is the name of the game.

Now fire up that grill, make too much chicken, and get ready for the best chicken salad sandwich of the summer. Let’s eat!


5.0 from 1 reviews
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Curried Chicken Salad
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Serves: 4
 
This curried chicken salad recipe comes together quickly and makes judicious use of leftovers. Throw in whatever fruit, vegetables or nuts you have on hand that sound good.
Ingredients
  • ½ cup low-fat mayonnaise
  • ¼ sour cream (or non-fat Greek or plain yogurt)
  • 2 teaspoons curry powder
  • 3-4 cups cooked, shredded chicken
  • 1 bunch grapes, cleaned and sliced (raisins work well, too)
  • 3 stalks celery, diced
  • ¼ sliced almonds
  • 2-3 tablespoons fresh basil, chopped
  • Salt & freshly ground pepper to taste
Instructions
  1. Combine the mayonnaise, sour cream and curry powder in a large bowl.
  2. Stir in the chicken, grapes, celery, almonds and basil.
  3. Season to taste with salt and pepper.
  4. Serve as a sandwich or on a bed of greens.
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Chicken Stock

gluten-free-easy-chicken-stock

There are two things I love about this chicken stock recipe: it’s fast and you can use the chicken meat rather than discard it (think chicken salad sandwiches, chicken tortilla soup, or chicken curry and rice salad). Also, it tastes fantastic. So I guess that’s three things I love about this stock recipe.

I essentially followed the recipe from Gwyneth Paltrow’s new book, It’s All Good. This stock is part of what she calls an elimination diet. Instead, I’m going to use it in Parmesan risotto or maybe a seafood risotto, neither of which would qualify as elimination of anything. But, as Gwynnie herself says, “It’s all good.”

I found using a cast iron pot too heavy for this enterprise, so I searched online and found this great enamel pot which I’ve now used for chicken stock, fish stock, and huge pots of pasta for summer picnics. It’s from Crate & Barrel and you can find a similar one here (mine’s blue).

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Chicken Stock
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I love two things about this recipe: it's fast and since the chicken is essentially poached, you can use it in soups, salads, etc.
Ingredients
  • 1 whole 4-5 pound organic chicken, rinsed
  • 3 stalks celery, chopped in half
  • 2 small onions, quartered (no need to peel)
  • 1 cup baby carrots
  • 4-5 sprigs Italian parsley
  • 3-4 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon black peppercorns
Instructions
  1. Combine all ingredients in a large stock pot (at least nine quarts).
  2. Add water to cover, about four quarts.
  3. Cover and over high heat, bring to a boil.
  4. Once the water boils, reduce the heat to low and let simmer, uncovered, for 1½ hours.
  5. Drain the stock. You can use the chicken for salads or soups, but discard the vegetables.
  6. Allow the stock to cool, then store in the refrigerator for a few days or for up to six months in the freezer.
Notes
Adapted from It's All Good.
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Dijon Vinaigrette

gluten-free-Dijon-Vinaigrette

Salads are one of my favorite lunches. Tossed together with whatever leftover protein I have in the fridge, it’s a fast, healthy lunch that always satisfies.

I try to rotate my dressings, though, to spice things up a bit. This Dijon Vinaigrette is one of my favorites; I turn to it again and again and trot it out for everything from PTA potlucks to fancy dinners at home. The Dijon gives it just enough punch to elevate it from ordinary to extraordinary, and the red vinegar adds a special zing. Between the zing and the punch, you can’t go wrong. Let’s eat!

5.0 from 1 reviews
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Dijon Vinaigrette
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This is my go-to salad dressing. It also works well as a marinade for chicken.
Ingredients
  • ⅓ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1¼ cups olive oil
Instructions
  1. Combine all ingredients into a small jar.
  2. Secure the lid and shake until all ingredients are combined.
  3. Stores well, refrigerated, for five days.
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Gluten-free Stove-Top Mac & Cheese for Grown-ups

gluten-free-stove-top-mac-and-cheese

This gluten-free stove-top Gruyère macaroni and cheese for grown-ups is so quick and easy to pull together, you might find yourself looking around for that familiar blue box. But once you take your first bite of rich, tangy Gruyère wrapped around gluten-free pasta shells, you’ll know you’ve strayed into grown-up comfort food territory.

Continue reading Gluten-free Stove-Top Mac & Cheese for Grown-ups >> “Gluten-free Stove-Top Mac & Cheese for Grown-ups”

Healthy “Fried” Rice

gluten free healthy fried rice
This healthy “fried” rice comes together in a flash, thanks to the help of the microwave and a few convenience ingredients. Although it seems like a lot of steps, each takes just moments, and none really require your attention (other than the egg).

Toss a 10-ounce bag of brown rice into the microwave. While that steams, crack one egg into a skillet and scramble on low. Meanwhile, chop a few scallions. Once the rice is done, steam some frozen peas in the microwave. Toss everything together along with some slivered almonds and a dash of gluten-free soy sauce and you’ve got yourself an Asian-inspired side dish that’s on the table faster than you (or your honey) can grill a steak.

xoxolisa

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Healthy "Fried" Rice
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Serves: 4
 
This healthy version of your favorite take-out fried rice comes together in a flash.
Ingredients
  • 1 10-ounce bag frozen brown rice
  • 1 large egg
  • 3-4 scallions, chopped
  • 2 cups frozen peas
  • 2 tablespoons slivered almonds
  • 2-3 tablespoons gluten-free soy sauce alternative (such as Bragg Liquid Amino)
Instructions
  1. Prepare the rice according to package directions.
  2. Meanwhile, heat a non-stick pan over medium-low heat and scramble the egg.
  3. Once the rice is done, microwave the peas according to package directions.
  4. Combine everything into a serving bowl, gently stiring to combine. Add more gluten-free soy sauce alternative as needed to taste.
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Grilled Rosemary Chicken

Grilled Rosemary Chicken

Grilling for three days in a row over Memorial Day weekend has me dreaming of chicken. Grilled rosemary chicken, that is. Combine fresh chopped rosemary, tangy lemon juice, a few spices and a dash of brown sugar, and you’ve got yourself a marinade that will lure your friends and family to the grill with the sweet smell of rosemary.

Continue reading Grilled Rosemary Chicken >> “Grilled Rosemary Chicken”

Skirt Steak with Cilantro Buttermilk Marinade

cilantro

Every once in a while I like to shake things up in the kitchen, testing out a new take on an old favorite. In this case, steak. We are red meat eaters in my household, although we’ve cut back to once a week or once every other week.

Usually it’s a filet or flank steak but this recipe from Everyday Food’s Sarah Carey encouraged me to try something new: skirt steak.

green sauce

Skirt steak is a lean, flavorful cut of meat that holds its own against a bold marinade. This cilantro buttermilk marinade is easily a new household favorite, and as you can see in Sarah’s video, it comes together in a flash. Now the only question that remains is what to do with that leftover buttermilk? Maybe these gluten-free buttermilk biscuits. Hmmm…

xoxolisa

5.0 from 2 reviews
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Skirt Steak with Cilantro Buttermilk Marinade
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Serves: 4
 
This dish is perfect for a quick weeknight meal but it's flavorful enough to impress your guests any night of the week. Serve with grilled vegetables or a chopped salad.
Ingredients
  • 1 cup buttermilk
  • 1 bunch cilantro
  • 1 teaspoon coriander seed
  • ½ teaspoon curry powder
  • 3 scallions
  • 1 pound skirt steak
  • Salt and pepper
Instructions
  1. Add the buttermilk, cilantro, spices and scallions to a blender and puree until combined. Season with salt and pepper to taste. Set aside a ½ cup of the marinade for dipping.
  2. Place the steak into a plastic bag or sealable bowl and pour the rest of the marinade over the steak. Refrigerate for 30-60 minutes.
  3. Heat a cast iron grill pan over high heat for 6-8 minutes, until piping hot. Remove the steak from the marinade and pat dry. Grill steak 2-4 minutes per side until medium rare.
  4. Rest the steak on a cutting board for 10 minutes before slicing. Serve with reserved marinade.
Notes
Adapted from a recipe by Everyday Food magazine.
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