Now, while nothing can really top my chicken salad that can change your opinions on chicken salad, some other versions come close (especially when I make them). I had defrosted three chicken thighs with the intention of doing something else with them, and then I didn’t. So I had three pieces of raw chicken in my fridge that needed cooking — and soon.
I roasted the thighs (45 minutes at 350°F) the night before with some cajun spices sprinkled over top.
Then I dismantled them by removing the bones and chopped them into small pieces.
I grabbed a knob of fresh ginger and cut off a bit about the size of a loonie.
Peeled it and sliced off paper-thin slices.
Which I then minced.
Sliced up some green onions.
Tossed the ginger and the onions in a bowl with some cajun seasoning, curry powder, cinnamon, and lemon juice.
Added the chicken.
Then a generous helping of mayonnaise (everyone’s preference for how much is different so I’ll leave that to you) and a vigorous stirring.
I decided to put some in a sandwich, so I made a nice cucumber base …
… and topped the salad with some chopped tomato and grated cheese left over from a taco night in recent history. Waste not …
It was a GOOD sandwich. Hit the spot perfectly.