Chicken Salad

Ingredients

• 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
• 2 tbsp olive oil
• 1 cup seedless grapes, halved (red and green varieties are great)
• 1 cup almonds, thinly sliced
• 2 celery ribs, chopped
• 3 scallions, thinly sliced (white and green parts)
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 cup mayonnaise
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)
• Freshly ground pepper

Instructions

• Pre-heat oven to 350°F
• Rub the olive oil all over the chicken pieces and sprinkle with salt and pepper.
• Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
• Remove the chicken from the oven and let cool.  Remove the skin then pull the meat from the bones and roughly chop.
• In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, & parsley.
• In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper. 
• Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
• Cover with plastic wrap and refrigerate for at least an hour.  
• Serve on a bed of greens with sliced tomatoes and avocado.  Or, serve on bread with green leaf lettuce.  Add more toppings to your taste!

Panang Curry

INGREDIENTS

• Optional: 1 batch crispy baked tofu
• Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white or yellow onion, chopped (about 1/2 cup)
• Pinch of salt, more to taste
• 1 red bell pepper, sliced into thin (¼” wide) strips
• 1 yellow, orange or green bell pepper, sliced into thin (¼” wide) strips
• 3 carrots, peeled and sliced on the diagonal into ¼” thick rounds (about 1 cup)
• 2 cloves garlic, pressed or minced
• 1 to 2 tablespoons panang curry paste* (use 1 for mild or 2 for spicy)
• 1 or 1.5 can (14 ounces) regular coconut milk 
• ½ cup water
• 1/2 tablespoon peanut butter (or to taste)
• 1 tablespoon tamari or soy sauce**
• 2 tablespoons coconut sugar or brown sugar
• 2 teaspoons fresh lime juice, to taste
• Ginger, to taste. (1-2 tsp)
• Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice

INSTRUCTIONS

1. If you’d like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
4. Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you’re adding crispy tofu, stir it in now.
5. Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
6. Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.