With it being so hot outside, it’s hard to want to do a lot of cooking over a hot stove. Curry chicken salad is a great way to transform leftovers into lunch for the week without having to use a heat source.
For the record, my sister’s friend invented this drink while I was at the beach a few weeks ago. It was super yummy and I wanted to share “Fizzy Tea” with all of you. We originally developed this drink with the Starbucks Passion Fruit Tea, but any fruity tea can work.
What you’ll need:
- A fruity cold tea (unsweetened)
- Ginger Ale or Carbonated Water (for the unsweetened version)
- Peach Vodka
Fill a tall glass with ice. Pour in equal parts iced tea and ginger ale. Add in a shot of peach vodka. If you’re making hot tea please allow to steep for at least 10 minutes before pouring over ice.
Level of Recommendation: Hot days with a tropical feel.
What you’ll need:
- Cooked chicken breast
- 1/2 cup of mayo
- 2 tsp of Jamaican curry
- Handful of fresh cilantro
- Handful of sliced cherry tomatoes
- Handful of chopped walnuts
- Sliced baguette
Used a chicken breast marinated in salt, pepper, and cilantro and roasted onion olive oil. Allow to cool in the fridge overnight before doing this recipe.
Chop up the chicken into bite size chunks. Mix with mayo, cilantro, curry, slices cherry tomatoes, and chopped walnuts. Place on a bed of lettuce on top of sliced baguette pieces.
Level of Recommendation: When you want a cool, but spicy summer lunch.
For the record, bubbles are fun, which is why fizzy tea is a wonderful drink. The curry is pleasantly spicy. The walnuts add a nice crunch to the salad and compliment the acidity of the tomatoes. While the drink is a bit on the sweet side, the food is much more savory, creating a nice balance.
Level of Recommendation: A pairing for a hot day and you need to cool off.