Curry Chicken Salad

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I love taking leftovers and reworking them into something else.  Fried chicken into chicken salad, symptoms roasted veggies into soup, order tortilla chips and salsa into chilaquiles con huevos and the list goes on.   I learned this from my father who would take the previous nights dinner and make it part of breakfast.  It was completely common to have spaghetti and eggs or enchiladas and eggs in the morning.  I have taken that one step further and turn leftovers not only into breakfast but lunch or dinner.  I know a lot of people do this especially if your a parent or a chef.  I find it to be a fun challenge and really get into it.  You may recall a posting where everything was round.  All leftovers.  If I’ve made you brunch or you’ve come over to a bbq, cure there is a good chance some part of it was a leftover.  My latest is was very simple.  Curried corn that had previously been grilled con on the cob.  I just cut the corn off the cob added curry powder, lime juice, red onion, a seeded jalapeno, salt, pepper and some melted butter.  Simple, easy and a crowd pleaser.
Chicke Curry Salad

The title says it all.  This is a very simple recipe and great in a salad, more about
in a wrap or a sandwich.  Perfect for that summer picnic.  It can also be kept in the fridge for days, so you can make it in advance.

Curry Chicken Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 skinless, boneless chicken breasts
  • 1 medium onion
  • 1 clove of garlic chopped
  • 1 lemon juiced
  • 1 celery rib
  • 1-2 tablespoons of mayonnaise
  • Sriracha
  • Curry powder
  • Salt and pepper to taste
  • Olive oil for cooking
  1. Cut chicken in to small pieces set aside
  2. Chop celery set aside
  3. Chop onion
  4. Saute onion in frying pan with a drizzle of olive oil
  5. Add a little salt and pepper
  6. When onion starts to caramelize add chicken
  7. Add garlic
  8. Add curry powder(use as much or as little as you want).
  9. Add lemon juice.
  10. Cook till chicken is done(make sure it is done)
  11. Let chicken cool a little before continuing
  12. In a mixing bowl, add chicken, mayo, celery and Sriracha
  13. Sriracha- amount depends on how hot you like it
  14. Salt and pepper to taste
  15. Serve or store for later use
You can add other ingredients too. Like raisins or radishes or cucumbers. Go crazy!!! This can also be made with smoked paprika!


Stove Top Smoker

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What happens when a stove top smoker and a rack of ribs collide? The best ribs ever!!! O.K., malady so I may be biased, this but I can’t help it. We bought a stove top smoker last year because we wanted to go camping and the weather wasn’t cooperating. We searched high and low and found one that we liked and have been using it ever since. Last night we used it to smoke some ribs and they were so good we ate most of the rack in one sitting!  We also made sweet and red potato mash with a cucumber, rx radish and tomato salad in a spicy red wine vinaigrette. For the ribs we used are Camerons smoker and apple wood chips to give it that smokey sweetness to balance out the dry rub we made. The potato mash is one sweet potato to four medium red potato’s and the dressing for the salad was red wine vinegar, olive oil and Tapatio hot sauce. Needless to say there was nothing left.  So the next time you want that feeling of camping and can’t get there, remember you can always use a stove top smoker.

The Rub
  • 1 Tablespoon of Hungarian Paprika
  • 1 Tablespoon of crushed Coriander Seeds
  • ¾ Tablespoon fresh Cracked Multi-Peppercorns(green,black,pink & white)
  • 1 Tablespoon of kosher salt
  1. Combine ingredients in a bowl
  2. Pat rack of ribs dry with paper towel
  3. Rub spices on both sides of ribs
  4. Put in smoker