No Pain No Gain

sporkme:

Curried Chicken Salad with Grapes, Almonds, Cilantro and Red Pepper

I’ve been making a fair amount of chicken salad for lunches, but rarely do I photograph it since I’ll make it at night and throw it in a tupperware.  One time I even made enough for 2 days to leave at work overnight, thinking I was really clever for planning ahead.  That was a huge mistake.  Going into the kitchen for Day 2 Lunch to see someone had been munching on it as a midnight snack was fairly infuriating.  Who does that?

I digress.  I had to try a bit of this so I managed to take a picture, and it’s one of my favorites so far.  The rolls I made with leftover pizza dough that was in my fridge for 24 hours, mixed with some flax-seeds.  Really nice, and not just because they were warm.  The 24 hours in the fridge helped.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp curry powder
• 2 tbsp chili powder
• 1/2 red pepper, diced
• 1 cup grapes, sliced in half
• 1/4 cup chopped blanched almonds
• 1/2 cup mayonnaise
• 1/4 cup chopped cilantro
• Olive oil and salt

Rub the chicken with a little oil, then sprinkle with the curry and chili powder.  Bake for about 30 minutes at 220C / 375F or until just cooked through.  Let cool.

In a bowl, mix the rest of the ingredients.  Chop or shred the chicken once it’s cool enough to handle, and mix in.  Season with salt.