Shockingly Simple Grilled Curry Chicken Salad& red seedless grapes
Written by : Kristi Linebaugh
(Restaurateur Insider Secrets Inside)
(In this picture from our restaurant, we mixed in the apples and put the grapes under the chicken and added shredded carrots and sprouts)
Hello, from Sunny Winter Haven Florida, it’s time for another Shockingly Simple Recipe.
As teaching Chefs, Miriam and I often are asked for short cuts in the kitchen that will help families save money and time. A super EASY way to feed your family is actually one of our secrets to success as restaurateurs, over the last 20 years….
It’s complicated, and you may want to underline it, the Secret is….Use what ya got!!
Yep, that’s it. Save time and money by cooking more chicken than you need and then use it in different ways during the week. How easy to make a chicken Baja breakfast burrito, grilled chicken and artichoke pizza and, well you get the picture
(Stay tuned for those recipes on our blog. http://www.vigoacuisine.wordpress.com you can sign up on the blog to get notified when we put up new recipes)
A Fantastic way to use your extra grilled chicken is to make our Famous Curry Chicken Salad from our restaurant, Café Latte in Winter Haven. It’s a huge customer favorite and is easy to customize when you have a bundle of grapes or apples also very good with fresh pineapple.
At the market today we picked up a bundle of zucchini, squash and a delicious eggplant from Parke Family Hydro Farms and some amazing Italian bread from Kurt’s bakery, their booths are on each side of our Canary Island Garlic and Herb Olive Oil “the Splash” booth, we are in front of Backfin Blue restaurant. We will use some of these ingredients in our salad today.
1 large chicken breast, chopped and pulled with a fork to make it shredded
1 large T of Veganaise (vegetarian version of mayo)
1 tsp of yellow curry (madras) 1 tsp not a heaping tsp, unless you want extra curry flavor.
3 tsp of local raw honey (a very good honey can be found at the Tuesday market as well)
1 tsp of the Canary Island Garlic and Herb Olive Oil “The HOT flavor”
Braggs apple cider vinegar
Grape tomatoes or Roma tomatoes
Organic baby greens
Red cabbage shredded
A.) Place the curry in the Veganaise and cream it together along with honey and the Hot splash. Then add it to the shredded chicken.
B.) Chop up the veggies and place them on the baby greens and arrange the veggies around the greens and then use an Ice cream scoop to portion out your chicken salad.
C.) You can cut the grapes in half and mix into the chicken or apples into the chicken or chop them up and put them on the greens. If using the pineapple, don’t mix it into the chicken as it will make the chicken too soupy.
Drizzle the Original or the Lime Canary island garlic and herb olive oil over your salad followed by a splash of the Braggs apple cider vinegar and a small drizzle of the raw honey. This Shockingly Simple recipe is also nice to make up at the beginning of the week and snack on it or take it in your lunches to work. The chicken salad will last for 3 to 4 days sealed and refrigerated, if you mix the fruit into the chicken salad you will want to eat it within 2 days.
Miriam Vigoa and Kristi Linebaugh can be contacted at http://www.vigoacuisine.com where you can sign up for a cooking class or private dinner party at their restaurant Café Latte Coffee House and Eatery. Vigo and Linebaugh have done over 400 cooking/demos across the U.S over the last 9 years. They published their first cookbook which can be purchased at their website. http://www.vigoacuisine.com Any questions call direct at 1 800 975 2677.
To invite them to teach at your next event please call the office at 1 863 289 7263