CLASSIFIEDS

With JAN D’ATRI

GetOut Columnist

When it comes to this chicken salad, the thighs have it

We have visited this subject many, many times during the life of this column: What can we do with chicken?

By now you know that I do prefer chicken thighs to breasts in just about every chicken recipe I make. I’m not sure how chicken thighs got sideways with American consumers. Too many calories? Not as healthy as breasts?

All I know is that the thighs have it when it comes to flavor, and that’s what’s most important to me. (By the way, do you know why dark meat is dark and white meat is white? Well, the main difference between the two is that red muscle fibers contain more capillaries for increased blood flow and oxygen to the area because those are the parts that move the most; the neck, wings and thighs. The darker, more reddish tint is primarily due to a richly pigmented protein called myoglobin which helps to store oxygen in the muscle for quick use. The more myoglobin, the darker the meat.)

I may have gotten off on a tangent here, so let me bring it back to this amazing dish. This curried chicken salad is wonderful as a salad or a sandwich. With very few ingredients, this salad is bursting with flavor.

I love the combination of lime juice and maple syrup or honey. The curry gives it just enough of a twist to set it apart from your ordinary chicken salad. Got left-over chicken in the frig? Give it a new life with this sweet & savory salad!

Ingredients:

• 6 chicken thighs, cooked and diced into cubes • 1 tsp salt • 1 tsp pepper • 2 TBSP olive oil • 2 unpeeled crisp red apples, finely diced • 1 ½ cup dried cranberries, soaked in hot water

Directions:

Sprinkle salt and pepper over both sides of chicken thighs. In a skillet over medium high heat, add the olive oil and cook chicken until internal temperature reaches 165 degrees.

Remove to a plate. When cool, cut into small cubes. Soak the cranberries in very hot water for 20 minutes, then drain and chop fine. In a bowl, combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. In a small bowl, mix together the mayonnaise, lime juice,

• 1 cup thinly sliced celery • ½ cup chopped pecans • 4 TBSP thinly sliced green onions • 1 ½ cup mayonnaise (or less if preferred) • 4 tsp lime juice • 1 tsp curry powder • 8 slices whole wheat bread, crust removed • 12 butter lettuce leaves and curry powder. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.

Slice crusts off the bread. Spread chicken mixture and one piece of lettuce over one slice of bread and top with a second slice. Gently press down.

Cut sandwiches into quarters or cut out shapes with approximately 3-inch cookie cutters. Cover with plastic wrap and refrigerate until ready to serve. Makes 4 salads or sandwiches.

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