Grilled Chicken and Pasta

Jazz up ordinary chicken salad with some curry powder, fresh cilantro, golden raisins and slivered almonds.
Directions for: Curried Chicken Salad

Ingredients

Salad

1 (3- to 4-lb) roast chicken, home roasted or store-bought, recipe follows

cup golden raisins, plus more for garnish

cup slivered almonds, plus more for garnish

4 scallions, sliced

3 stalks celery, sliced

cup mayonnaise

cup plain Greek yogurt

cup heavy cream

3 Tbsp curry powder

2 Tbsp fresh cilantro, chopped

1 Tbsp sugar

Kosher salt and freshly ground black pepper

Roast Chicken

1 (3- to 4-lb) chicken

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

Directions

Salad

1. Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight).

2. Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich.

Roast Chicken

1. Preheat the oven to 400F.

2. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

Video

See more: Chicken, Appetizer, Lunch, Main, Nuts, Roast, Side, Vegetables, Indian