Here’s a new recipe I made the other night for a girl’s night supper, using leftover roast chicken, and lovely farmers market produce. I use garam masala, an Indian spice blend, but fully realize that many may not keep this stocked in their pantries. BUT. Allow me to say that I’ve found this spice extremely useful in pumpkin bread, curries, apple pies, oven roasted home fries, and much more. You might give it a shot, or you can use a blend of nutmeg, cardamom, coriander and the like. This dish is as pleasing to the eye as it is to the palate—be sure to eat it fresh to get the best texture and flavors.
Curried Peach Chicken Salad
1.5 – 2 c cooked chicken, pulled into bite-size pieces
1 large or 2 small ripe peaches or nectarines, peeled and chopped
1 long sweet pepper, julienned (I used green cuz it’s pretty)
2 t. fresh thyme or marjoram or basil
¼ c. plain yogurt or mayo
1 t. curry powder
1 t. garam masala
In bowl, combine peaches, chicken, peppers, and thyme – toss together. In separate small bowl or jar, combine yogurt/mayo, curry, and garam masala. Pour dressing over the chicken mixture and serve on top of fresh veggies, rice, or roll up in a leaf of lettuce or collards into a lovely GF burrito!