My middle sister does not eat mayonnaise. If it were for dietary reasons, I would claim it to be a noble endeavor. But she just does not like its velvety texture, its creamy tang, or its smooth ability to enrich the myriad of flavors in a favorite sandwich. She and her boyfriend are coming for lunch today and I want to make curry chicken salad, my proverbial ode to the supermarket roasted chicken. It usually incorporates a healthy dose of Hellman's, but I needed to up my culinary game so I decided to use coconut milk as the binding agent. Holy substitution, it was mighty good! The coconut milk (lite, no less!) actually brought out the flavors of the toasted almonds, warmed cranberries and Sambhar curry! Wrapped in a whole wheat tortilla (fresh made naan would have been delicious, too) and served with a chilled rice pilaf salad, it made a perfect Good Impression lunch.
What it contained:
Roasted Chicken (supermarket, all natural, skin removed)
Scallions
Warmed dried cranberries
Toasted almond slivers
Diced carrots
Shredded romaine lettuce
Spices - Toasted and mixed with Lite Coconut Milk - Garam Masala, Yellow Curry, Sambhar Curry
Dollop of Hot Mango Chutney (plus more on the side for dipping)
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