The best summer food (IMO) involves more assembling and less cooking. In this case; as long as you’ve got some leftover rotisserie chicken, no cooking is involved at all. Here’s what I do; it takes 5 minutes.
1. Take the skin off the rotisserie chicken and shred the chicken meat into a bowl and set aside.
2. In another small bowl combine enough mayonnaise to coat the amount of chicken you have shredded (I prefer low-fat Veganaise), with about a tablespoon of curry powder (or to taste), and the juice of ½ -1 lemon. If it’s too dry add more lemon juice &/or mayonnaise. Taste for seasoning & add salt &/or pepper if desired.
That’s the basic curry chicken salad part. To make it like a Waldorf salad, I add a handful of chopped green or red seedless grapes, and chopped cashews for crunch. Combine well and refrigerate at least one hour to allow the chicken to absorb the curry dressing.
Serve chilled alone, on a bed of greens, or atop toasted Cinnamon Raisin Ezekiel Bread; and serve open-faced. This curry Waldorf chicken salad is great for picnics as long as you use Veganaise which won’t spoil.
What’s your favorite assembled summer dish?