Due to my recent round of heath issues, this round of Your Pantry or Mine has gotten off to a slow start. I want to apologize to everyone who’s been waiting, it took me a few days to get back into the swing of things.

This round of Your Pantry or Mine highlights the ingredients in dew’s pantry, which was more challenging because it holds almost the same ingredients I have in mine, with the exception of just those few I would have normally used to finish off a dish.

With this in mind, and the fact that dew appeared to have an eye for healthy fare, (and an allergy to nuts) I decided that the first round of Your Pantry or Mine, No. 2 should be something on the lighter side, using the freshest ingredients from her list.

This dish would be well suited as the topping on a green salad, over rice or pasta. I had originally planned on serving it on a bed of romaine lettuce, but way down here deepinahearta Texas, I couldn’t come up with a head of romaine worth turning into a salad on its own, so I opted to serve it in the best leafy examples the lettuce had to offer. It made perfect hors d’œuvre fare.

Chicken Salad with Curried Yogurt Dressing

Curried Yogurt Dressing

Ingredients:

1/3 cup plain yogurt (You can use low fat or fat free if desired)
2 tbsp lemon juice (fresh squeezed is best, but bottled will work, as long as it’s not concentrate)
1 tbsp honey
1/2 tsp curry powder
Salt and pepper to taste

Method:

Whisk yogurt, honey and lemon juice together in a mixing bowl. Add curry a bit at a time, tasting as you go to. (Remember, it’s easy to overdo the curry powder!)

Set aside for at least ten minutes, whisk in salt and pepper to taste.

Chicken Salad

Ingredients:

2 chicken thighs and 2 chicken legs, cooked skinned and shredded (or chopped, your preference)
2 tomatoes, chopped
1 large (ore two small) red onions, chopped

Method:

Toss all ingredients in a large mixing bowl. Add Curried Yogurt Dressing (above) and toss a second time. Season to taste.

Serve over chopped or shredded romaine, over rice, or as a savory side to another poultry dish.

Serves 4-6 as a side, or 3 very hungry people as a main course.

What I would have done differently had I thought of it at the time:

I think when I put this together I might have used a bit more than the required amount of curry, hence the warning in the recipe.

I think things could be improved a bit with the addition of some cucumber. Otherwise both my wife and I enjoyed this very much.

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