Curry Chicken Salad

We usually roast two chickens a week because it is easy and serves for more than one meal.  This curry chicken salad was our latest experiment (experiment in seeing who would or would not eat it).

Whenever I try a new dish I usually consult multiple recipes then pull them together in a way I think it may work for my family (both for food allergies and pickiness).  Foodily is a great site for comparing recipes. 

Here is our version of the Curry Chicken Salad:

Start with the leftovers from two roast chickens and pick off all the meat (this always reminds me of my grandma).  Most recipes will say discard the bones but I say keep them and make stock.  

The dressing is a combo of plain yogurt and mayo (actually we are currently using Vegenise because of an egg allergy).  To this combo add some salt, fresh lemon juice, curry powder (just a 1tsp will do) and a bit of honey, go by taste.

Gently blend this until smooth and carefully mix it with the chicken.  Also add cilantro, shredded carrots,  green onions, celery, and raisins.  If we could tolerate nuts I'd have added toasted cashews or almonds.  And for further variation you could add fresh grapes, currants or apples instead of the raisins.  I often tell my children food is more than the taste, it also involves color combinations, aroma, temperature, texture and the love you put into it.  This dish includes all those variations.

I am recording this as a successful meal because everyone liked it.  For that reason I used up all the chicken and made it two days in a row for lunch (and the broth made a lovely soup for dinner tonight too).