Prep 15 mins
Cook 40 mins
What to do with leftover chicken? This recipe is from my heros at America's Test Kitchens. Since the chicken was already cooked, it was just a matter of putting together the sauce, which takes only minutes. I used dried cranberrys in place of the raisins. We used the salad in pita bread. Now I'm posting for safekeeping and to provide an option to everyone else asking what to do with leftover chicken. I'm posting the instructions as published in Cook's magazine, which include cooking the chicken.
- 2 whole bone-in skin-on chicken breasts (large, at least 1 1/2 pounds each)
- 1 tablespoon vegetable oil
- table salt
- 2 medium celery ribs, cut into small dice
- 2 medium scallions, white and green parts, minced
- 2 tablespoons minced fresh cilantro leaves or 2 tablespoons fresh parsley leaves
- 3⁄4-1 cup mayonnaise
- 1 tablespoon lemon small lemon, juice of
- 6 tablespoons golden raisins
- 2 teaspoons curry powder
- 1 tablespoon honey
- table salt & fresh ground pepper
- Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
- Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).
I've used this Cook's Illustrated/America's Test Kitchen recipe several times now and it is FABULOUS! Made it for a party recently; put it on croissants and it got rave reviews. Great the next day too.