These are based in part on a recipe found in a cookbook, but I made a few changes and would recommend a few more changes.
Green Chili Chicken Enchiladas
Nouns:
2 boneless skinless chicken breasts
2 cans roasted green chilis
1/2 green pepper, diced
1 medium onion, diced
1 cup chicken broth
1/2 teaspoon cumin
1/4 tsp red pepper flakes
1/2 tsp chili powder
15-20 corn tortillas
4 ounces crumbled Cotija Cheese
Verbs:
Simmer all but the last two ingredients together over medium low heat for at least an hour. I like to do this part in a crockpot for 4-5 hours, actually, but stovetop also works. Remove the chicken and shred it with a fork, reserving the cooking liquid and veggies. Preheat your oven to 350 and grease a 9X13 pan. Blend the cooking liquid and veggies until a smooth sauce forms. I like to use an immersion blender in the pot the sauce is already in, but you can pour it into a regular blender if you don't have an immersion one. Then, assemble the enchiladas by dipping a corn tortilla into the sauce mixture, filling with shredded chicken, rolling it up and adding it to the pan. Wedge all the rolled tortillas in together so they remain rolled up. Some will break or unroll, no matter what you do! When you have used up all the filling, pour the remaining sauce over the enchiladas in the pan and top with the crumbled cheese. Bake 10-15 minutes until bubbly. Eat.
Crockpot Recipes, hit and miss
First, the HIT!
Easy Crockpot Chicken and Dumplings
Nouns:
2 boneless, skinless chicken breasts
1 medium onion
3-4 ribs celery, chunked
3-4 carrots, chunked
1.5 cups chicken broth
1 can cream of celery condensed soup
2 bay leaves
sprinkle of basil
sprinkle of oregano
sprinkle of thyme
2 cups dry biscuit mix... I like buttermilk mix for this.
Verbs
Put all but the last ingredient into the crockpot and cook on low 6-8 hours. (I actually cooked mine for over twelve hours because I forgot my keys and couldn't get into my house and my husband had to come rescue me and blah blah blah, I didn't get home until 8:30 or so, and it still turned out yummy.) Then, turn the crock to high and mix the biscuit mix with as much water as the directions call for. Mix into biscuit dough. Pinch off small pieces of dough, say gumball sized, and drop them into the crock. Cover the crock and simmer on high for about 30 minutes. If you are impatient, you can parbake the dumplings first in a toaster oven, like I did. Once the biscuits are done through, ladle up a big bowl full and eat. Delicious!
The husband raved about how much he liked it. Actually, he grunted like a happy puppy with his mouth full and mimed putting more in his bowl. Which I interpret as a compliment.
And now, the Miss...
Crockpot Chicken Paprikash
I put this together from a variety of different recipes, and it's not great.
Nouns:
4 portions of chicken bones and skin removed... I used four thighs and a breast, but you could do all breast, or a whole cut up chicken, or whatever
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons paprika
1 cup chicken broth
2 tablespoons tomato paste
salt and pepper
1 cup sour cream
Egg noodles or Spatzle
Put the first set of ingredients in the crockpot and cook on high 4 hours. I cooked mine on low for 8, and it was too long; things got a bit too browned and sad. Remove the paprikash from the crock and stir in the sour cream right before serving over the noodles or spatzle.
This is not great. It's overdone and so all fell apart. It looks like barbecue pulled chicken, but tastes like nothing much, really. I think it would be MUCH better with a shorter cooking time and better quality paprika (ours is from the bulk spice bin at our discount grocery, and it's only so-so) but it's just not really worth tinkering with to try to get perfect. Paprikash is not for the crockpot, as it turns out.
Easy Crockpot Chicken and Dumplings
Nouns:
2 boneless, skinless chicken breasts
1 medium onion
3-4 ribs celery, chunked
3-4 carrots, chunked
1.5 cups chicken broth
1 can cream of celery condensed soup
2 bay leaves
sprinkle of basil
sprinkle of oregano
sprinkle of thyme
2 cups dry biscuit mix... I like buttermilk mix for this.
Verbs
Put all but the last ingredient into the crockpot and cook on low 6-8 hours. (I actually cooked mine for over twelve hours because I forgot my keys and couldn't get into my house and my husband had to come rescue me and blah blah blah, I didn't get home until 8:30 or so, and it still turned out yummy.) Then, turn the crock to high and mix the biscuit mix with as much water as the directions call for. Mix into biscuit dough. Pinch off small pieces of dough, say gumball sized, and drop them into the crock. Cover the crock and simmer on high for about 30 minutes. If you are impatient, you can parbake the dumplings first in a toaster oven, like I did. Once the biscuits are done through, ladle up a big bowl full and eat. Delicious!
The husband raved about how much he liked it. Actually, he grunted like a happy puppy with his mouth full and mimed putting more in his bowl. Which I interpret as a compliment.
And now, the Miss...
Crockpot Chicken Paprikash
I put this together from a variety of different recipes, and it's not great.
Nouns:
4 portions of chicken bones and skin removed... I used four thighs and a breast, but you could do all breast, or a whole cut up chicken, or whatever
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons paprika
1 cup chicken broth
2 tablespoons tomato paste
salt and pepper
1 cup sour cream
Egg noodles or Spatzle
Put the first set of ingredients in the crockpot and cook on high 4 hours. I cooked mine on low for 8, and it was too long; things got a bit too browned and sad. Remove the paprikash from the crock and stir in the sour cream right before serving over the noodles or spatzle.
This is not great. It's overdone and so all fell apart. It looks like barbecue pulled chicken, but tastes like nothing much, really. I think it would be MUCH better with a shorter cooking time and better quality paprika (ours is from the bulk spice bin at our discount grocery, and it's only so-so) but it's just not really worth tinkering with to try to get perfect. Paprikash is not for the crockpot, as it turns out.
W-O-M-A-N
I am feeling triumphant and accomplished just now. Like I have a handle on everything, and I can Handle Anything. Bring it!
I can start my day at 6am, finish a whole assignment in one day at work, put in a hardcore kickass workout at the gym, come home and serve a tasty delicious meal to my appreciative husband, make tomorrow's dinner, and still squeeze in some light reading. I kick butt at life. Oh, and I'll do it again tomorrow.
I can start my day at 6am, finish a whole assignment in one day at work, put in a hardcore kickass workout at the gym, come home and serve a tasty delicious meal to my appreciative husband, make tomorrow's dinner, and still squeeze in some light reading. I kick butt at life. Oh, and I'll do it again tomorrow.
Fancy Mac and Cheese: Cavatappi with Cheddar Beer Sauce
I love me some noodles. I love them. I used to eat them almost constantly, such that we had to make a long long stop in the noodle aisle on every grocery trip. I cannot get enough. And, of course, what is better on noodles than cheese? Nothing! Nothing, I tell you!
So, here's the basic recipe for my Mac and Cheese, though I make many many variations on this theme. It grew out of a recipe for Cheddar Ale soup, thus the beer-y goodness. I hope you like it as much as I do!
Fancy Mac and Cheese: Cavatappi with Cheddar Beer Sauce (And Gruyere! And Parmesan! And Caramelized Onions! And Sometimes Broccoli! And Maybe some Crumbled Bacon!)
Nouns:
1 Pound Cavatappi Noodles
3 ounces Shredded Gruyere cheese (or more!)
4 ounces chredded cheddar (or more!)
2 ounces fresh grated parmesan or asiago cheese (or more!)
1 cup milk
1/2 cup beer ( a nice dark ale is best for this, but I'll admit that I've totally used Coors Light)
1/2 medium onion, diced
4 cloves garlic, diced
olive oil
1 tablespoon butter
1 tablespoon flour
1/4 tsp paprika
salt and pepper
Optional:
1-2 crowns of broccoli, cut into small florets
4 strips of turkey bacon, cooked and crumbled
Verbs:
Boil salted water in a large pot. Add the cavatappi when water is boiling, and cook until al dente. (hint, if adding broccoli, throw in the florets for the last 2 minutes or so of pasta cooking, and then just strain them with the noodles. Easy peasy!) Strain the noodles and set aside. Meanwhile, saute the onions and garlic over medium low heat in olive oil until onions get translucent. Then add the butter. Once butter is melted, add the flour and stir to combine. Cook over medium low heat for several minutes. (I know, I am basically making a Roux with garlic and onions in it, and that is so not chef-like, but it saves time and seems to work just fine!) Add the beer and simmer, stirring to combine all the ingredients. IF you did this right, the mixture will start to thicken! If you did it wrong, then at least you have the rest of the beer to console yourself with. Making sure that the mixture is not too hot to scald/curdle the milk, carefully stir in the milk. Turn heat down if necessary. Slowly add the grated cheeses, a little at a time. Stir thoroughly and add more cheese once the cheese you've already added is all melted into the sauce. I don't actually measure my cheese, I just add it until the sauce is thick and cheesy. Then I pour it over the pasta and any extras, like broccoli or bacon, that I want to add. Stir some more. At this point, if you have massively impressive willpower, you could put some buttered crumbs on top and bake the mac and cheese in the oven to make it all golden-brown and delicious. Mine never makes it to the oven, because once the cheese hits the noodles, I eat it.
Yes, you can use whatever curly pasta you prefer if you don't like cavatappi. Actual Macaroni would work fine. Or Rotini. Or whatever.
So, here's the basic recipe for my Mac and Cheese, though I make many many variations on this theme. It grew out of a recipe for Cheddar Ale soup, thus the beer-y goodness. I hope you like it as much as I do!
Fancy Mac and Cheese: Cavatappi with Cheddar Beer Sauce (And Gruyere! And Parmesan! And Caramelized Onions! And Sometimes Broccoli! And Maybe some Crumbled Bacon!)
Nouns:
1 Pound Cavatappi Noodles
3 ounces Shredded Gruyere cheese (or more!)
4 ounces chredded cheddar (or more!)
2 ounces fresh grated parmesan or asiago cheese (or more!)
1 cup milk
1/2 cup beer ( a nice dark ale is best for this, but I'll admit that I've totally used Coors Light)
1/2 medium onion, diced
4 cloves garlic, diced
olive oil
1 tablespoon butter
1 tablespoon flour
1/4 tsp paprika
salt and pepper
Optional:
1-2 crowns of broccoli, cut into small florets
4 strips of turkey bacon, cooked and crumbled
Verbs:
Boil salted water in a large pot. Add the cavatappi when water is boiling, and cook until al dente. (hint, if adding broccoli, throw in the florets for the last 2 minutes or so of pasta cooking, and then just strain them with the noodles. Easy peasy!) Strain the noodles and set aside. Meanwhile, saute the onions and garlic over medium low heat in olive oil until onions get translucent. Then add the butter. Once butter is melted, add the flour and stir to combine. Cook over medium low heat for several minutes. (I know, I am basically making a Roux with garlic and onions in it, and that is so not chef-like, but it saves time and seems to work just fine!) Add the beer and simmer, stirring to combine all the ingredients. IF you did this right, the mixture will start to thicken! If you did it wrong, then at least you have the rest of the beer to console yourself with. Making sure that the mixture is not too hot to scald/curdle the milk, carefully stir in the milk. Turn heat down if necessary. Slowly add the grated cheeses, a little at a time. Stir thoroughly and add more cheese once the cheese you've already added is all melted into the sauce. I don't actually measure my cheese, I just add it until the sauce is thick and cheesy. Then I pour it over the pasta and any extras, like broccoli or bacon, that I want to add. Stir some more. At this point, if you have massively impressive willpower, you could put some buttered crumbs on top and bake the mac and cheese in the oven to make it all golden-brown and delicious. Mine never makes it to the oven, because once the cheese hits the noodles, I eat it.
Yes, you can use whatever curly pasta you prefer if you don't like cavatappi. Actual Macaroni would work fine. Or Rotini. Or whatever.
Zesty Veggie and Barley Soup... in the crockpot!
I love my crockpot. I commute pretty far to work, so I leave the house before 7am, and generally get home again just before 7pm. It's a long day, and usually by the time I get home, I am starving and don't want to spend an hour making dinner. So, I have a big collection of 30-minute recipes, a big collection of "cheater" recipes, and, especially, crockpot recipes.
Here's a recent experiment that turned out really well. This soup is "Rustic" in style, coarsely chopped veggies, thick hearty base, and a bit of bite. It makes 6-8 servings.
Crockpot Veggie Barley Soup
Nouns:
1/2 cup dry red beans, rinsed
1 cup dry barley, rinsed
1 medium onion, chopped
4-6 carrots, peeled and chopped
4-6 celery stalks, chopped
1/2 green pepper, chopped
1 can condensed tomato soup
1 can diced tomatoes
2 teaspoons chili garlic sauce (if you don't have this, add red pepper flakes and a few cloves of minced garlic, to taste, but really, get some of this! It is great stuff!)
2 veggie bouillon cubes
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
4 cups water
Verbs:
Put all the ingredients in the crockpot. Set to Low and cook for 6 hours. Serve. I have such a long day that I cooked mine for 12 hours, and it turned out just fine. You might want to add a little more water if you do that, but it's not really necessary. Also, I do all my chopping and rinsing the night before, put all the non-liquid ingredients in the crock, and stick the crock in the fridge over night. In the morning, I pull it out of the fridge, add the wet ingredients, and turn it on. So easy.
Olympic Dream
Well, folks, the Olympics are upon us once again. I'll admit, I LOVE them. I love the olympics. I am one of those fair-weather fans who couldn't be bothered with really any sport in my normal life, but as soon as those Olympic rings start appearing everywhere, I suddenly get all choked up about the comeback kid who sliced his leg open speed skating, I start quoting trivia about the biathlon (skiing and shooting! Who knew?), and I am willing to spend hours watching anything from luge to curling.
Curling!
And, even though I complain that the human interest stories are trite and tired, I secretly can't get enough of them. I love hearing about the athletes, the people who barely scrape by working odd jobs in the off-season so they can have a few seconds of glory hurtling down a snow-covered hill, the people who've broken bones and strapped the skates right back on, the people who devote all their fanatical time and energy to perfect their own little slice of athleticism. I find it compelling and completely overwhelming, and I cry pretty much constantly.
I totally lack any athleticism. I am clumsy, a little pudgy around the middle, and my hand-eye coordination is... substandard. I'm also afraid of heights and don't really like to go fast. So... for a while in high school I was a competitive swimmer, which worked well because that's the only sport where it's impossible to fall down. But that's it for me and sports. So I look on Olympians like they are almost another species... fit, flexible, strong, fast... so many standard deviations from the mean, and from lil ole me, that they seem like eagles in the chicken coop.
I love to watch them fly.
Curling!
And, even though I complain that the human interest stories are trite and tired, I secretly can't get enough of them. I love hearing about the athletes, the people who barely scrape by working odd jobs in the off-season so they can have a few seconds of glory hurtling down a snow-covered hill, the people who've broken bones and strapped the skates right back on, the people who devote all their fanatical time and energy to perfect their own little slice of athleticism. I find it compelling and completely overwhelming, and I cry pretty much constantly.
I totally lack any athleticism. I am clumsy, a little pudgy around the middle, and my hand-eye coordination is... substandard. I'm also afraid of heights and don't really like to go fast. So... for a while in high school I was a competitive swimmer, which worked well because that's the only sport where it's impossible to fall down. But that's it for me and sports. So I look on Olympians like they are almost another species... fit, flexible, strong, fast... so many standard deviations from the mean, and from lil ole me, that they seem like eagles in the chicken coop.
I love to watch them fly.
Cheater recipes
These are few of my tips and tricks, not full-blown recipes, just a few ideas you can use in a pinch for some tasty food.
3 Uses for Orange Marmalade
* mix with equal parts good-quality balsamic or white wine vinegar for a fat-free and tasty salad dressing
* mix with equal parts soy sauce for quick and easy stir-fry sauce (even better with ginger and chili garlic sauce stirred in!)
*makes a great fruit salad dressing... all by itself!
3 Cheap and Easy Cabbage Dishes... that actually taste great!
* Ramen Cabbage salad- slaw a head of cabbage, and crumble 1 package of dry ramen noodles over it, reserving the flavor packet. Chop 1 bunch scallions and add to cabbage. Mix the flavor packet (oriental flavor or chicken is best) with 1 tbsp sesame oil, 2 tbsp rice wine vinegar, a splash of soy sauce and the juice of one orange. Zest the orange and add zest to cabbage. Pour the dressing over the salad and you're in business! Add giner, almonds or sesame seeds for extra tastiness.
*Easy Asian chicken wraps- wrap pre-cooked chicken, slawed cabbage (the pre-bagged stuff is fine!), chopped scallions and bottled sesame ginger salad dressing (we like Newman's Own for this) in a tortilla or whole-wheat wrap. Tasty, nutritious, low-cal lunch!
* Glazed red cabbage- Saute slawed red cabbage over medium heat with 1/4 cup balsamic vinegar, 1/3 cup orange marmalade and 1 tsp ground allspice until wilted. My mother, who doesn't like cooked cabbage, liked this one, especially served with chicken apple sausage and rice.
3 uses for leftover pasta
* Spaghetti Casserole- Pour sauce, Parmesan and mozzarella over leftover noodles and bake under bubbly and golden brown. Yum!
* Use for "Spaghetti Eggs"... as seen once on the food network. Heat olive oil in a frying pan, add the spaghetti and shallots and garlic, then a few eggs, stirring to scramble as you add milk and a WHOLE BUNCH of fresh grated parm. Top with basil, parsley or other fresh herbs. Better than the best omelet ever.
* Quick pasta salad- you can make a super easy one-serving pasta salad with whatever veggies you have on hand and your favorite bottles salad dressing. I often just dice a little celery, add some peppers and carrots to my salad and then sprinkle crumbled feta or grated cheddar over it before stirring in Italian dressing. Yumm!
3 Uses for Orange Marmalade
* mix with equal parts good-quality balsamic or white wine vinegar for a fat-free and tasty salad dressing
* mix with equal parts soy sauce for quick and easy stir-fry sauce (even better with ginger and chili garlic sauce stirred in!)
*makes a great fruit salad dressing... all by itself!
3 Cheap and Easy Cabbage Dishes... that actually taste great!
* Ramen Cabbage salad- slaw a head of cabbage, and crumble 1 package of dry ramen noodles over it, reserving the flavor packet. Chop 1 bunch scallions and add to cabbage. Mix the flavor packet (oriental flavor or chicken is best) with 1 tbsp sesame oil, 2 tbsp rice wine vinegar, a splash of soy sauce and the juice of one orange. Zest the orange and add zest to cabbage. Pour the dressing over the salad and you're in business! Add giner, almonds or sesame seeds for extra tastiness.
*Easy Asian chicken wraps- wrap pre-cooked chicken, slawed cabbage (the pre-bagged stuff is fine!), chopped scallions and bottled sesame ginger salad dressing (we like Newman's Own for this) in a tortilla or whole-wheat wrap. Tasty, nutritious, low-cal lunch!
* Glazed red cabbage- Saute slawed red cabbage over medium heat with 1/4 cup balsamic vinegar, 1/3 cup orange marmalade and 1 tsp ground allspice until wilted. My mother, who doesn't like cooked cabbage, liked this one, especially served with chicken apple sausage and rice.
3 uses for leftover pasta
* Spaghetti Casserole- Pour sauce, Parmesan and mozzarella over leftover noodles and bake under bubbly and golden brown. Yum!
* Use for "Spaghetti Eggs"... as seen once on the food network. Heat olive oil in a frying pan, add the spaghetti and shallots and garlic, then a few eggs, stirring to scramble as you add milk and a WHOLE BUNCH of fresh grated parm. Top with basil, parsley or other fresh herbs. Better than the best omelet ever.
* Quick pasta salad- you can make a super easy one-serving pasta salad with whatever veggies you have on hand and your favorite bottles salad dressing. I often just dice a little celery, add some peppers and carrots to my salad and then sprinkle crumbled feta or grated cheddar over it before stirring in Italian dressing. Yumm!
Celebrate!
Photo Credit: **Maurice** on FLickr at http://www.flickr.com/photos/mauricedb/1264936124/
I am thrilled to announce that I have been offered a job! Yay!
The upside: This job pays more than I currently make, will let me finish my commitment at my current job, will involve cool work with great people, including my friend Jonah who got an offer also today, and... well... it's a JOB! Jobs are a little hard to get right now. So, Yay!
The downside: It's in Salem. Oh well. You can't have everything. I'm used to the commute and it's worth it for such a great opportunity.
To celebrate, I have stuffed myself with Thai food and run around like a grinning idiot. I think I will cap that off by going to bed early and sleeping like a log. Whew!
Oh, you have TWO cats?
I have two cats and a husband. They look like this:
The invisible second cat problem is compounded by the fact that Mezzie considers herself to be in a never-ending game of hide and seek with the rest of planet earth. She is afraid of the entire world. Everything not normally found in our apartment is terrifying. Houseguests, groceries just brought in from the car, the wind... Mezzie finds all these things necessitate her spending hours in the closet. So, even people who have been to our house... several times... do not necessarily know we have a second cat. They'll sure remember Moby, by the bitemarks. But Mezzie, who is a snuggly chubby little ball of fuzzy love for us, won't generally come out to meet new people, and if they get a glimpse of her, all they'll likely see is a fleeing grey streak with bouncing belly.
Still, Mezzie's exclusivity is part of her appeal. I like having a companion who will share her affection with only her select few people. It makes me feel special and privileged. I know that anyone who stayed in the house for a few days and had a ready supply of kibble could earn the love. But that's not the point. The point is that I have an invisible cat, who, like my childhood invisible friend, loves me best of all.
Generally, people assume that the husband and I have only one cat, because we constantly talk about Moby. Moby Moby Moby. Moby destroyed my Xbox controller! Moby ate my lipgloss. Moby knocked over the TV! Moby bit our landlord. Moby yowled all night. Moby ate your cereal while your back was turned for two seconds. Moby is about to bite your cellphone! Moby tripped me on the stairs. Moby stole a chicken breast out of the frying pan. Moby, get off of that! Moby is... you know... MOBY.
Mezzaluna, on the other hand, doesn't really lend herself to tale-telling. I mean, I don't come into work on a Monday morning and say "Oh my God! My cat just laid there and looked cute all day! It was amazing! You should have seen it." On the other hand, "Hey, guess what? My cat attacked my landlord while he was trying to fix the dryer, and the landlord called me while cowering in another room to ask me how to escape, and I had to help him bait Moby with a bag of treats, lure him into the bathroom, and lock him there so he could bandage his wounds/finish fixing the dryer. Our landlord hid from Moby!" is a good story, and one my coworkers found hilarious.
Still, Mezzie's exclusivity is part of her appeal. I like having a companion who will share her affection with only her select few people. It makes me feel special and privileged. I know that anyone who stayed in the house for a few days and had a ready supply of kibble could earn the love. But that's not the point. The point is that I have an invisible cat, who, like my childhood invisible friend, loves me best of all.
Fruity Nutty Chicken Salad... with Curry!
My husband's favorite chicken salad!
Fruity Nutty Chicken Salad Sandwiches
Nouns:
2 chicken breasts, cooked, cooled and chopped
1 apple, chopped
3 stalks celery, chopped
2/3 of a red onion, diced
2/3 cup pecans, lightly toasted and rough chopped
1/2 cup craisins
mayo or miracle whip (if you are anti-Mayo, then sub in some plain yogurt with a bit of lemon juice and honey here)
curry powder
sandwich rolls, lightly toasted
lettuce (optional)
Verbs:
Combine the chicken, apple, celery, onion, nuts, and craisins in a bowl. Add mayo a few teaspoons at a time, stirring each time you add mayo until all the elements are coated to your desired level of mayo-y-ness. It always seems to take a different amount of mayo. Sprinkle a teaspoon or so of curry powder over the salad and stir to incorporate. Serve on the buns with the lettuce.
Tip: For yummy juicy chicken, I broil my boneless skinless breasts in about 10 minutes, and cover them in orange marmalade or mango chutney first. But, any leftover cooked chicken will do once it's chopped up.
Also, this recipe always makes me think of this, which will surely brighten your day/freak you right out:
Fruity Nutty Chicken Salad Sandwiches
Nouns:
2 chicken breasts, cooked, cooled and chopped
1 apple, chopped
3 stalks celery, chopped
2/3 of a red onion, diced
2/3 cup pecans, lightly toasted and rough chopped
1/2 cup craisins
mayo or miracle whip (if you are anti-Mayo, then sub in some plain yogurt with a bit of lemon juice and honey here)
curry powder
sandwich rolls, lightly toasted
lettuce (optional)
Verbs:
Combine the chicken, apple, celery, onion, nuts, and craisins in a bowl. Add mayo a few teaspoons at a time, stirring each time you add mayo until all the elements are coated to your desired level of mayo-y-ness. It always seems to take a different amount of mayo. Sprinkle a teaspoon or so of curry powder over the salad and stir to incorporate. Serve on the buns with the lettuce.
Tip: For yummy juicy chicken, I broil my boneless skinless breasts in about 10 minutes, and cover them in orange marmalade or mango chutney first. But, any leftover cooked chicken will do once it's chopped up.
Also, this recipe always makes me think of this, which will surely brighten your day/freak you right out:
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