Ready, Set, Lunch: Coronation “Chicken” Salad

It’s lunchtime three days after Thanksgiving. You’ve eaten turkey ’til you never want to see another bite of dark or white meat again. But you don’t want your leftover turkey, which you slaved over, to go to waste. So: what do you do to make it taste exciting?

Here’s one way to sex up your leftover bird (or in my case, duck). It’s a variation on the classic British dish, coronation chicken. Eat this as a salad or make it into sandwiches, and feel free to add a dollop of mango chutney to the mix if you have some lying around!

I got my leftover duck (ooh la la!) from an amazing dinner at Irene’s Cuisine in New Orleans, a city that blew my mind a little. We think the U.S. is one single country. I’ve passed through or spent time in 50? 60? cities and towns smattered across the States, and despite their geographical and cultural variety, most of them feel distinctly American. But New Orleans feels like some other looser, warmer, wetter, easier, and slightly tilted planet. (It doesn’t help that many of the houses are actually slightly tilted.) If you find yourself there, do yourself a favor and eat at Irene’s–just be sure to make a reservation!

Enjoy!

xx Anna

Coronation Duck Salad

Serves 2

  • 1 cup chopped duck (or chicken or turkey)
  • 1/2 apple, cored, quartered, and thinly sliced
  • 1 large celery stalk, sliced
  • 1-2 tbsp. finely chopped onion or red onion
  • 3 tbsp. raisins (or dried cranberries or chopped grapes)
  • 1/3 cup shaved dried coconut (or walnuts or pecans)
  • 3 tbsp. mayonnaise plus more if needed
  • 1 tsp. dijon mustard
  • 2 tsp. curry powder plus more if needed
  • 1/4 tsp. turmeric
  • salt and pepper
  • celery and/or raisins for garnish

Combine and serve with toast, English tea sandwiches, crackers, or (my favorite) celery sticks.

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Filed under Main Course, Meat, Salad

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