I wish every community had a local source for free-range, organic, antibiotic free chicken. My farmer, Kim Wells of East Mountain Farm, lives less than 3 miles from me, door to door, and he also raises pork and beef.
True, his prices are much higher than the supermarket meat counter, but it’s absolutely worth it in so many ways. When we go to his small farm, we see cows happily grazing in the pasture, chickens roaming freely plucking bugs and grass from the ground, and pigs foraging in the woods. I am willing to pay extra for the piece of mind that his animals are treated humanely, in sanitary conditions, and in a way that is sustainable. Not to mention the value in the sheer deliciousness. This chicken tastes like the chicken I remember as a child, rich and flavorful. It is substantial, and much meatier than that grocery store mega-farm crap. I know I am doing something good for my family’s health, my community and our earth. There is value in that, too.
But, considering the investment in this quality product, I am mindful to make use of every last bit. We get the chickens whole, and I save the backs for stock. If I de-bone the chicken, I save those for stock too. This salad is an example of making good use of leftovers. The whole bird made for an impressive chicken tandoori, but I think I like this fresh & zesty salad even more.
Ingredients:
- 2 cups Tandoori Chicken, cubed (I used this recipe, swapping out coconut milk and lemon juice for the yogurt)
- 1 mango, cubed
- 1 stalk celery, sliced
- 1 apple, cubed
- 1/4 cup blanched peeled almonds OR cashews
- 2 tbsp raisins, soaked in water until plump
- 1 tbsp chives, sliced
For Dressing
- 1/4 cup full fat coconut milk
- 1 lime, juiced
- 1 tsp ginger, grated
- 1 tsp garlic, grated
- 1/4 tsp coriander seed, ground fine
- 1 tbsp madras curry powder
- 1/4 tsp hot chili powder (optional)
- 1 tsp salt
- 1 tbsp juice from soaked raisins
Combine the first 7 ingredients in a large bowl. Whisk dressing until well incorporated. Pour dressing into bowl and mix well. Allow to marinate for at least 15 minutes before serving.
deep fried kale. 