I love food, we have established that. So what really irks me about my evening MBA program is that there is no time for dinner. It's really a tragedy. And it's not like I can bring anything because they do not trust the MBA students with a microwave. There is one. But they basically have a guard to make sure we don't enter the kitchen and stick to the snacks provided. I can only eat so much Chex Mix for dinner. Since I now at least have time to eat a ridiculously early dinner, I have been trying to make things that are quick and I can even take in the car with me if I'm in a rush. My latest quick dinner creation was a big batch of curry chicken salad with leftover chicken. It made for an excellent meal last night on my way to class.
4 chicken thighs
1/4 c. light mayonnaise
1/4 c. chopped cashews
2 T. curry powder
1/2 t. tumeric
Pinch of cayenne pepper (optional)
1/4 c. chutney
Cook the chicken and remove from the bones and shred into bite size pieces. Combine with the rest of the ingredients and add salt to taste. Since the chutney I have has some big chunks, I gave it a quick chop with a food processor to break things up. And I LOVE the sweetness that the chutney adds. A lot of curry chicken salads have raisins or grapes and adding chutney replaces those in my recipe. I'm hoping Stud hasn't eaten it all so I can have some for dinner before class tonight.....