Last night, I ate dinner in my car before a client meeting--10 triscuits with cheddar, a handful of almonds, clipboard in my lap. The night before that, dinner was 5 cubes of cheese and some dried-out radishes from a corporate veggie tray. In snippets of home time, it's been rice and beans, warmed from a big vat I made last weekend. In short, I haven't cooked at all.
So I'm hoping you'll be gracious with me--I'm not posting creative valentine treats or musings about romantic dinners. Every ounce of energy this week has gone other places--helping Yancey caretake two sick children (though Yancey did most of it); mediating a workplace conflict; facilitating a bunch of interesting meetings (which are more exhausting than boring ones); hearing from a friend about how I screwed up (and agreeing); conversations with a few friends who are sad; tumbling into bed at night exhausted.
Downtown on Monday, between obligations, I stopped at a deli for an egg salad sandwich. I ate in in my car with inhuman speed. Nothing ever tasted so good as those mealy tomatoes on whole wheat, each cube of egg perfectly coated in mayo. Today, home with the kids and listening to the rain, I pulled some chicken out of the freezer and made this. It's kind of summery--the sort of thing I'd pack in a tupperware and take to the park while I watch the kids play in the sun. I vaguely remember an enthusiastic welcome for Fall on this blog. I take it back. Bring on the chicken salad sandwiches. (Especially if they are these ones.)
Curried Chicken Salad with Mango and Almonds
I have really been the Queen of Dried Fruit this winter. Here I go again. If you've got some perfect fresh mangos around (ripe, but still firm), you could certainly use those. Diced canned or fresh pineapple would be delicious as well. You could sub roasted peanuts for the almonds, and add finely chopped green onion or jalapenos, too.
2 chicken breasts, cooked and shredded or cubed
1/2 c. toasted slivered almonds
1/4 c. finely chopped dried mango
3 Tb. fresh cilantro, finely chopped
2 Tb. finely chopped red onion
3/4 c. plain Greek yogurt (has to be the thick kind. If you don't have it, use mayo before you use regular, unstrained yogurt)
1 Tb. sugar
2 tsp. curry powder
Combine yogurt, salt, sugar, and curry powder, mixing thoroughly. It should taste on the salty side.
Combine chicken, mango, cilantro, and red onion in a bowl. Add yogurt mixture and gently mix. Add almonds and fold in until just incorporated. Serve on crackers, in pita or lettuce cups, or between bread with savoy cabbage, like I've done here.