Recipe Tuesday: Curried chicken salad

(Adapted from E’s mom’s recipe)

It’s one of those meals I make when I don’t really feel like hot food, nor figuring out what to have. I keep ingredients for it on hand at (almost) all times. The nice part about this one is that you can adapt it to your tastes. If you don’t like curry, put some cinnamon and nutmeg instead. If you don’t like peas, substitute in corn or precooked carrots. Adlib it based on what’s on the fridge, the only musts are some form of veggies, honey, and rice. If you (like me) use a rice cooker (Mostly because otherwise I always burn it), then the chopping is your only work. It doesn’t store that well, because of the rice, so resist the urge to make a monster batch!

Per person:
1 cup chicken, cooked and shredded (I’ve mostly done it with leftover oven roasted chicken breasts)
1 cup rice, cooked (like I said. Rice cooker. Best $20 I ever spent!)
1/2 apple, cored (duh) and diced. Any kind you like works.
1 green onion (totally optional. I add it if I have them on hand, otherwise I don’t bother)
1/4 cup red/yellow/orange bell peppers (Anything other than green, I like to use a mix), diced
1/4 cup frozen peas (NOT thawed!)
1/2 teaspoon curry (adjust to tastes. I adore curry, so I put a lot more in than E’s mom)
1 Tablespoon honey

Take your hot rice. Add the rest of the ingredients. Mix.
Seriously. That’s it. The frozen peas cool off the rice, and by the time you mix everything together, it’s verging on cold.
Simple, but so good. Perfect picnic food!


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