Spicy chicken salad
Chicken second courses
In a sort of convoluted story, this used to be a curried chicken salad. But, then it went a new direction. The short version of the story is, several years ago I was in Norway with my family and we happened to have an extra roast chicken sitting around (this is the sort of thing that happens in my family. We also sometimes have extra racks of roast ribs or piles of fish cakes - last minute dinner menu changes, you see. Sometimes, of course, we just eat multiple dinners at once instead of leaving leftovers. Anyway...). I decided to improvise a simple curried chicken salad out of it for everyone to have for lunch. None of the others there had ever had anything like it. It was a complete hit, and was immediately considered by my family to be one of my signature dishes, frequently requested ever since. But, the most recent time I went to make "my" curried chicken salad, I got sidetracked from the spice cabinet by my bottle of sriracha. I decided to spice the salad with that instead. This naturally led to a progression of other changes, some swapping of herbs, adding other flavors like fish sauce, taking out the dried fruits and replacing them with chopped vegetables and so on. The end result? Another total hit. <br />Some other notes, this is completely delicious piled atop lightly dressed (with oil and lime juice) salad leaves or in sandwich form on crusty bread. Or you can eat it on it's own straight from the bowl, which I'm all for. Sometimes I just roast up a pile of chicken legs instead of a whole chicken - I much prefer legs to breast because they're so much meatier. Oh, and since I'm thinking about it, given the weather today, if it's way too hot to cook, a rotisserie chicken is entirely acceptable in place of roasting the chicken yourself.
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