FairyDust's Profile

How about ideas for those of us that travel by car from client to client and do not have the luxury of a refrigerator. I'm tired of eating unhealthy (but cheap) lunches. I'm ready for healthy take along ideas.

For the last six years I've been making this Chicken Salad for all family gatherings... and I mean ALL. Its gotten to the point where I do not even ask what I need to bring, because It always is the Chicken Salad. Overall it takes a little time, but the steps are very simple and I recommend doing it a day ahead so the flavors mix well. We serve it as an appetizer with crackers or in those phyllo dough cups. Here is the recipe, hope you all like it. Beware... this make a lot!!

Chicken Salad

4-5 Chicken breast with ribs
3 Carrots
3 Celery sticks
1 Red pepper
1 Vidalia Onion
2 cups of raisins
2 cups of mayo
2 tbs of white vinegar
1 bunch of cilantro
1 1/2 tsp of lemon pepper
1 tsp of curry powder
Salt & Pepper to taste

Coarsely chop all veggies. In a shallow pan place all veggies and top them with salt and pepper and olive oil to roast. In another shallow pan place the chicken add salt, lemon pepper, and olive oil to coat. Place both pans in a 400 degree preheated oven for 30 to 45 min, depending on your oven.

Preserve the juices collected on the bottom of the pans. When cooled place the veggies in the food processor and coarsely chop. Remove from the processor and add to a large bowl. Separate the chicken from the ribs and add the breast two at a time to the processor and chop to a fine texture (almost looking like tuna). Transfer to the bowl. In a separate bowl combine mayo, curry powder, finely CHOPPED cilantro, vinegar, salt, pepper and the juices from the pans. Mix until well incorporated. Add to large bowl containing veggies and chicken. Also add the rasins and mix well. Taste and add salt or pepper to your taste. Enjoy!