Seder Salad

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.

4 thoughts on “Seder 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.

  1. 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.

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