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.
In trying to adapt to a new routine (in our case, to the start of a new school semester), it’s easy to get lazy about your cooking. Fortunately (because I’m me), when I cook I do it in large batches and I freeze what I don’t use. So on nights when we’re feeling lazy we can simply unfreeze some pre-prepared goodness rather than buying something quick at the store.
In this particular situation we hauled out some beef burgers I’d frozen the week before. But what to go on the side? How about some sweet potato fries? That sounds like a good plan. Baked instead of fried, of course, but you get the idea.
Preheat your oven to 425°F.
Peel yourself some sweet potatoes (we used 4, but it depends on the size of the potato and the amount of fries you want). These are also known as yams in some parts of the United States, but it gets a little confusing …
Chop the potatoes up into thin sticks (y’know, French fry-shaped pieces), and pop them in boiling water for 5-6 minutes to par-boil. If you like your fries a little crispier, I wouldn’t bother to par-boil them.
Drain them and toss them in a greased roasting pan or baking sheet. Sprinkle evenly with salt and pepper and a little bit of cajun seasoning.
Bake for 20-25 minutes, flipping with a spatula halfway through. The “fries” should be crispy on the outside and tender on the inside. Enjoy!