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Warm Curry Chicken Salad with Roasted Sweet Potatoes

How lucky is my boyfriend? While he sat like a King watching the Giants game sipping his craft beer of the day, I was in the kitchen whipping up this delicious lunch.

I had a terribly dry roaster chicken from my local Foodtown. Yes, you heard me Foodtown. You guys used to have pretty decent roaster chickens. I would make it a point to shop in your store because I knew I could pick up a chicken while I was there. Now, they’re puny and practically impossible to chew. I bought one out of desperation the other day and a little less than half of it was still staring at me from my refrigerator. So, first things first, breathing life back into the old bird.

I took every “edible” piece off the bone and doused the pieces with canned chicken broth. Then I microwaved on high for one minute. Now I had semi-chewable chicken to work with.

Next, I peeled and cubed a sweet potato, tossed the cubes in olive oil and sprinkled with McCormick’s steak seasoning. I roasted them in the oven for about 35 minutes on 350 degrees.

While the potatoes roasted, I peeled and chopped a medium size yellow onion and caramelized the onion in one tablespoon of butter and one tablespoon olive oil. After the onions were nicely caramelized, I added a handful of walnuts and a handful of cranberries. Saute until warmed through. Add the chicken to the saute pan along with the curry powder, salt and pepper to taste. Saute a couple minutes longer.

Transfer chicken mixture to large bowl and toss with 1/4 cup of mayonnaise. Add mayonnaise a little at a time. You may decide to use less so stop and taste.

INGREDIENTS

2 – 3 cups cooked chicken, shredded
1 medium onion, chopped
1/4 cup walnut pieces
1/4 cup cranberries
2 Tbs. Curry Powder **
1/4 cup mayonnaise
salt and pepper to taste
1 large Sweet Potato, peeled and cubed into 1 inch pieces
1 – 2 Tbs. Olive Oil
Half bag of Spring Greens

Servings: 2

**My boyfriend is the curry king. He usually takes the Hot Madras Curry Powder and cuts it with normal curry powder and a little extra turmeric and cumin. The total mixture came to two Tablespoons. Experiment with this. The end result was a nice, spicy dish. If you don’t like spice, stick with the standard curry powder.

Sunday, November 16th, 2008, by Deborah Smith, Executive Editor and is filed under "Poultry ". You can leave a response here, or send a Trackback from your own site.