Curried Chicken Salad

I dunno how it happened…but it did.

Maybe you over-cooked. Maybe the family wasn’t feeling your WLS friendly dish. Maybe, like me, you get sick of eating the same thing very, very fast.

But here we are. With an abundance of chicken meat.

I know…I know…starving children in third world countries…the voice of your mother going “finish your plate!!!” You just can’t bring yourself to throw it away.

I have an answer for you.

What’s this? Well…it’s a little concoction I made out of the TON of left over curry chicken I had. The fam liked it, it was just…too much. And so in an attempt to appease my inner “good steward” I re-purposed it into a seriously yummy dinner.

Curried Chicken Salad

Ingredients

1 cup chicken meat, cold and shredded
1 tablespoon light mayo
2 tbsp vidalia onion, diced fine
2 tbsp shredded carrot (I diced for this recipe but you can’t really see it)
1/2 tsp Splenda
1/2 tbsp curry powder
2 heaping tablespoons raisins (golden would have been good but I didn’t have any)
Directions:

Mix all ingredients well and chill.

I served over a Pop Rice. What’s that? It’s a flat rice cake thingie that I get at the Amish market. Each has 16 calories and 4 grams of carbs so you could theoretically put straight-up lard on there and still come out ahead in calories.

Not that I’ve thought of doing that.