For favorite Passover recipes from my kitchen, please see Essential Passover from Scratch: Recipes and Stories from My Mother’s Kitchen
Making a Passover Seder meal generates a lot of disparate left-overs. This curried chicken salad made delicious use of the following:
- Chicken used to make the matzo ball soup stock.
- Green onions. My sister introduced a new Seder activity this year whereby we whipped each other with green onions to simulate the slaves being whipped. The kids, as you might imagine, enjoyed this.
- Lettuce left over from decorating the gefilte fish plates.
- Apples from the charoset ingredients.
- Hard boiled eggs. We boiled some extra for a certain appetizer that never quite got assembled. Maybe next year?
I really hadn’t planned what to make for dinner until about 6:15 tonight. I stared in the fridge and the left-overs told me what to do. I know it’s soup night at the Walker Cafe, so we also had some of last night’s left-over asparagus soup — something else made from Seder extras.
I am looking at the same fridgefull of leftovers — how about a recipe for the curried chicken salad?
Curried Chicken Salad
2 cups, chicken diced
1/2 green onion, diced
1/2 of a large apple sliced thinly
1 hard-boiled egg, chopped
chopped pecans (optional)
3-4 tbs. mayo (more or less, to your taste)
1/2 to 1 teaspoon curry powder
Mix it all together.
I favor apples or oranges in that chicken salad and sometimes a little mustard powder, but I skip the egg. Lately I’ve experimenting with hummus as a partial substitute for the mayo.
Damn. Another chopped herring reference?!? I’m sorry, Aunt Dori!