Curried Chicken Salad on Crispbread
Curry lends a kick to this creamy chicken salad. Spread the mixture on a crispbread for a satisfying crunch that beats the heck out of Wonder bread.
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In a bowl, mix together the first 5 ingredients and spoon onto a crispbread.
Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.
Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.
Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken.
More Stories by Adina Steiman and Paul Kita
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