If this week is about anything, it’s about purging. Whether it’s shedding the extra pounds that snuck on over the winter, organizing parts of our home that lay fallow, or the dreaded Passover cleaning. The latter can mean more than just vacuuming every crevice of your life – it can also mean eating up all your girl scout cookies (which wouldn’t help you with the first purge), selling your liquor and clearing cabinet space for the shurma matzah.
This week is your last ditch effort to get rid of everything in the fridge and start fresh with all the Passover groceries next week. I somehow ended up with 12 flour tortillas, a bar mitzvah-sized challah, two roles, half a loaf of whole wheat sandwich bread and 7 cups of flour – and it’s up to me and Sam to consume them all – while trying to NOT to pack on the pounds before Pesach plus trying to AVOID the guilt of throwing food away.
My plan of attack in the eating department is to transform leftover Shabbat chicken into a chicken salad that will excite out taste buds when we eat it for lunch multiple times this week with the aforementioned bread products. The flavors in the salad are so bold that you can really start with any leftover chicken, no matter how it was prepared. And if you have some uncooked chicken that has to go before Pesach, go ahead and throw it in the oven – once it’s cooked let it cool to room temperature before making this chicken salad. Then let it be the spoonful of sugar that makes your medicine go down this week – finishing up that mountain of carbs never tasted so refreshing.Adjust the proportions according to what amount of chicken you have.
Exotic Chicken Salad
4-6 pieces of any type of cooked chicken
1 cup grapes
2 tbsp cilantro (if you’re not a fan of cilantro use parsley or dill instead)
1 tbsp curry powder
½ cup of mayonnaise
Remove any skin from the chicken and chop all of the flesh into one inch chunks (no need for them to be totally uniform in size). Put the chopped chicken into a large bowl.
Slice the grapes in half and add them to the bowl. Finely chop the cilantro and scallions and add them to the bowl as well. Squeeze the lemon over the contents of the bowl, add the curry powder and mayonnaise.
Mix all together and serve as sandwiches or as wraps in tortillas.