Wednesday, July 28, 2010

Too Hot to Cook + Chicken Leftovers = Chicken Avocado Salad

So last night you cooked a pretty nice bird in the crock pot but now you have half a carcass and you really don't want to be stirring a pot of chicken soup when that's what the air outside feels like already. No worries. This light, easy chicken salad is an easy summer solution.
Now, let me just say a few things first, okay. One is that there are literally thousands of chicken recipes so calm down, I'll get around to a few more as we go...which leads me to my second point--take advantage of produce while it's in season and your meal preparation will be easier, tastier and cheaper. It's hot out and nobody--not even a domestic goddess such as myself wants to be caught at the alter of the stove, making sacrifices to the gods of responsibility and duty. Are you kidding me? I mean, I am smokin' hot in an apron, but I'd much rather be teaching Thing 2 proper peekaboo techniques. 

("pssst, could you just give us the damn recipe?") *Grumble*

Your chicken is probably still on the bone so you're gonna need to do something about that. It's not exactly a science; you're just going to have to get in there with your hands and pick off all the meat.  If this ewww's you out, wear gloves. When you've had a couple of kids, not much ewww's you out anymore. If this had been a roasted chicken, I'd say throw the bones in a ziploc bag until you have time to make stock but, basically, we've already sucked the yummy goodness of this bad boy so toss the bones and whatnot (*technical term). 

From what you've got left, we need two cups of chopped or shredded chicken meat.

You'll need:

1 ripe avocado, split in half, pop the pit out, crosshatch with a knife and scoop out with a spoon (no mystery anymore)--toss with a tablespoon of lemon juice.
In a larger bowl add
2 cups of the chicken,
2 cups red seedless grapes, halved
1 medium apple, chopped
1 cup finely chopped celery
3/4 cup mayo
1/2 cup chopped toasted pecans
1-2 tsp yellow curry powder ( I like A LOT. if you don't like curry at all, try 1/2 tsp of ginger)
Stir in the avocado last.

Cover and chill. The lemon juice will help prevent the avocado from turning brown but don't let this languish for days on end in the fridge. Try to eat within two days of making....not that there are often leftovers from something this versatile--serve on a bed of greens, stuff into a pita, roll up in a tortilla wrap, eat with a spoon out of the bowl....oops.

Time to get back to summer fun


Joanne said...

You are indeed smokin' hot in an apron, and this sounds delicious.

betty crocker said...

aw shucks