There is much talk these days in the blogging world about diets.  Paleo, SCD, Primal, Macro-Biotic and the list goes on.  I see much I like about each and every one of these diets. Could I do one or the other? Probably not.  However, at this stage in life, or rather, ahem, age in life, I realize, I am a carbo junkie!  I love my pastas, breads, potatoes, rice, oh lord have mercy, my risotto's. (there most definitely will be more carbo recipes on the way)
Having said this, I can feel a change, a change within, that I want to listen to. If you were to ask me what is that change?  I really do not know how to answer that question.  I just have a feeling that I want to lessen the carbs.  I love them, but would honestly like to make an attempt at eating less throughout the day. (and if I really want to be honest here, it would not hurt me to loose a few pounds!)
Here is the other strange thing.  I have a bizarre relationship with Curry.  It's true.  Usually it happens 2-3 times a year - most definitely in the summer, and at least twice during the winter.  I have a most intense, unreasonable craving for curries.  This meal was going to be an Asian Stir Fry with left over chicken.  I had all the ingredients ready and waiting.  But the entire time my brain was screaming CURRY SALAD.  How bizarre is that?  I have never even made a curry salad before.  Thank the heavens I listened to my craving...Mama...this was mighty fine.  I guess what this post is about, is listening, intuiting, paying attention to what your body needs.  I never thought I would ever say this - but Celiac disease has taught me how to listen, how to pay attention, and more than anything else, has made me a better cook as a result.  There really is good in some of the struggles of life, just ask any Celiac who has overcome and healed from this disease, I am sure they have an inspiring story to tell.
1 1/2 cups shredded cooked chicken
2 cups finely shredded, then chopped green cabbage
1 large carrot, grated
2/3 cup frozen peas, defrosted
3 sliced green onions
1 1/2 diced celery stalks, sliced thinly and on the diagonal
2/3 cup Mayonnaise (eyeball this amount, may need less or more depending on your taste)
1 rounded tsp. Dijon Mustard
half the juice of 1 fresh lemon
1 tsp. Curry Powder ( I use Cartwrights, my most favorite Curry in the whole wide wide word)
Fresh cracked pepper
Begin by thinly slicing the cabbage, then chopping it to small pieces.  Then add in the grated carrot, sliced celery, and green onion.  Shred the chicken to small bite sized pieces, adding to the salad with the defrosted peas.
Toss all of the ingredients to combine.  At this point you could add any dressing of your choice, mixing well to combine.  Well, we all know where I went - Curry Dressing:
Just blend all the ingredients together, mixing to combine, check for seasonings, adjust to taste, pour into the salad, mixing well and enjoy!

Ina Gawne
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3 comments on “CURRIED CHICKEN SALAD - and DIETS?”

  1. Tried the recipe... became addicted right away!! went to make a second batch and I realized I didn't take out enough Chicken! oh well... CAN'T WAIT TO MAKE IT AGAIN!!! VERY YUMMY AND DELICIOUS!

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