CURRIED CHICKEN SALAD WITH RAISINS AND HONEY
What to do with leftover chicken? This recipe is from my heros at America's Test Kitchens. Since the chicken was already cooked, it was just a matter of putting together the sauce, which takes only minutes. I used dried cranberrys in place of the raisins. We used the salad in pita bread. Now I'm posting for safekeeping and to provide an option to everyone else asking what to do with leftover chicken. I'm posting the instructions as published in Cook's magazine, which include cooking the chicken.
Provided by LaJuneBug
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
- Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).
Nutrition Facts : Calories 267.3, Fat 16.8, SaturatedFat 3.1, Cholesterol 38.6, Sodium 255, Carbohydrate 19.7, Fiber 1.1, Sugar 11.4, Protein 11.1
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