I've been trying to figure out how to tell you what I love about Sarah McColl's . I think I'll let her tag line say it for me: It's a thrifty girl's guide to the good life. She's curated a collection of her favorite housewares, art, music and, of course, food, but it's really her joy of life that brings me back time and again. Anyway, check out our guest poster's blog, , yourself, and start with her simple-to-make curried chicken salad that has a big flavor profile. — Kim Walker
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Here's what I like: food that seems elegant and ladylike, but also manages to be the very definition of a desperation dinner. Chicken salad is just that in my book. This kicky curried version is sweet with red grapes, snappy with red onion, and oh, it is just divine. I even fooled my mayonnaise-loving husband into thinking this was a terribly unhealthy dinner. Only the truth is that there's just a bit of mayonnaise to temper the tang of Greek yogurt. And for the very hottest nights, there's not a stitch of cooking involved. This is exactly the sort of quick, super simple recipe I could see myself making every two weeks and keeping in the fridge. In other words, I see this becoming a trusty standby. And it's always nice to have a pocketful of those for the inevitable desperate night.
Curried Chicken Salad
I would recommend adding the curry powder to taste, as different varieties can really run the gamut in terms of heat. The tablespoon I recommend below might be too much for you; in this case, it provided quite a nice kick.
3 cups leftover roast chicken, chopped
1/2 medium red onion diced shallots, about 1/2 cup
6 ounces nonfat plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon curry powder
1 cup halved red grapes
1/2 cup chopped cilantro leaves
In a large bowl, stir together yogurt, mayonnaise, and curry powder (add a teaspoon at a time and taste to your desired level of heat). Fold in the chicken, onion, grapes and cilantro; season with salt and pepper. Serve over greens dressed lightly with lemon juice and olive oil. Bonus: this gets better after a day of two of sitting in the fridge.
—Sarah McColl of Pink of Perfection