New lunch creation: curry chicken salad with cashews and cucumbers. Having made a pot of chicken soup with kale last night yielded me with leftover poached chicken. I thought about this salad even before I went to sleep last night. I love curry.
I made curry mayo by mixing lime juice & hot madras curry powder into Hellman's. I added shredded chicken, a handful of cashews and diced cucumber. I placed it atop a bed of lettuce inside a whole wheat wrap and blammo... something I would pay $7.99 for was born in my kitchen. Also, only 5 net carbs. Spicy, crunchy, crisp and juicy - all in the palm of my hand.
Even more leftover chicken will go into a poached chicken Caesar alongside dinner tonight. I over compensated for not adding noodles to the soup with vegetables. After making and straining chicken stock, I sweated parsnip, onions, mushrooms, carrots and celery. Added the chicken stock and simmered. Added fresh chopped kale and simmered, and simmered as kale isn't naturally tender. Added some fresh broccoli and shredded chicken. I had to re season often as all those vegetables demand a healthy amount of salt to taste proper. Adding Parmesan cheese rinds to the stock and grated parm into the bowls before serving with a healthy dose of black pepper kicked it all up a few notches from bowl of vegetables to wonderful, hearty soup.