Curried Apple Chicken Salad

1 whole roasted chicken

1 1/2 cups plain Greek yogurt

2 large green apples

3 celery sticks with leaves, chopped

1 cup raisins (optional)

1 cup slivered almonds (optional)

2 shallots, chopped

1 garlic clove, crushed

Handful fresh Italian parsley, chopped

2 tablespoons curry powder

Sea salt and black pepper

Get a sieve, and a bowl that fits nicely under the sieve with a decent amount of space under the bottom of the sieve, and a cheesecloth or a clean tea towel placed in the sieve, pour the yogurt in, and keep refrigerated overnight or up to two hours if you are short on time to drain off all the liquid in the yogurt, giving you a very thick consistency for the dressing.

Remove apple core and chop into bite size pieces. Remove skin and bones off chicken and chop into bite size pieces. Combine all the ingredients in a large salad bowl (except curry, garlic and yogurt). Toss to combine and season with sea salt and black pepper.

Combine yogurt, garlic and curry powder (add another tablespoon of curry if you prefer a stronger curry flavor). Season with sea salt and black pepper and add to the salad for a final toss. Keep refrigerated until serve.   

Chicken Quinoa Curry Masala

5 large chicken legs

1 cup quinoa

2 cups vegetable broth

1 large onion, chopped

1 large sweet potato

2 cups baby spinach

3 tablespoons curry masala blend

extra virgin olive oil

sea salt and black pepper

Remove skin off chicken and cut into three equal pieces. 

Combine 1 tablespoon of curry masala blend with 2 tablespoons of extra virgin olive oil. Season with sea salt and black pepper. Add chicken pieces, making sure to fully coat the chicken. Leave to rest.

Add vegetable broth and two tablespoons curry masala blend to a large deep sided skillet and cook Quinoa according to the directions on the packaging.

In a large skillet on medium high heat, cover the bottom with extra virgin olive oil (about two tablespoons).  Add onions when hot and saute until soft. Add chicken and sweet potatoes, then lower heat to medium. Season with sea salt and black pepper and continue sauteing until chicken and sweet potatoes are cooked (about 30 minutes). Add spinach and quinoa to the pan and stir to combine. Drizzle extra virgin olive oil over the top and remove from heat.

Serve hot.