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Curried Chicken and Asparagus Salad

Curried Chicken and Asparagus Salad

Working from home, I usually eat lunch in less than 15 minutes (often in front of my computer) but I still like to enjoy something homemade and delicious. Whenever I cook meat or fish for dinner, I have taken the habit of always making a little more so I have some leftover to incorporate in a a different recipe the next day.

This salad is so easy to make, it almost feels like a cheat. Still, it’s much more flavorful and good for you than any deli chicken salad (which usually swims in mayo). I made this recipe with a grilled chicken breast and found the charred barbecue flavor added a lot to the dish, but I’m sure it would be just as delightful with leftover roasted chicken. I happened to have homemade mayo on hand, but feel free to use storebought (that’s what I usually do). Asparagus are so quick to cook that the only thing you have to worry about is to have some in the fridge. The salad is hearty and creamy, with a welcome quick from the curry powder, and a nice little crunch from the sliced almonds. Pile it on a bagel, roll it in a pita bread or scoop it on a bed of lettuce and enjoy!

Serves two

For the mayo
¼ cup [60 ml] mayonnaise (or half-and-half mayo/plain yogurt)
1 tbsp [15 ml] freshly squeezed lemon juice
1 tsp [5 ml] Madras curry powder
¼ tsp [1.25 ml] cayenne pepper

For the salad
1 cup [250 ml] chopped leftover cooked chicken
½ cup [125 ml] chopped cooked asparagus (about 10 stalks – see note)
1 green onion, thinly sliced
2 tbsp [30 ml] toasted sliced almonds
2 tbsp [30 ml] Italian parsley, finely chopped

In a medium mixing bowl, whisk the mayo ingredients together. Add all the salad ingredients to the bowl. Mix well to make sure all the ingredients are coated with the curry mayo. Taste and season with salt if needed.

Serve in a bagel, a pita bread, in a sandwich or on a bed of lettuce.

Note: To cook the asparagus: snap the stalks to get rid of the thicker, fibrous ends. Rinse the asparagus and put them, still wet, in a microwave-proof bowl. Cover with plastic wrap, then cook for about 1 minute; make sure to adjust the cooking time according to the thickness of the asparagus you’re using. You want the asparagus crisp-tender, not mushy. Rinse the asparagus under cold water to stop the cooking and cool them off. Chop and add to the salad.

Download this recipe in PDF format

Yum

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