Curry Chicken Sandwich (Serves 4)
2 large poached chicken breasts
3 oz aioli
1 tbsp curry powder
2 oz golden raisins
1 granny smith apple (small dice)
2 scallions (thinly sliced)
¼ tsp cayenne pepper
.5 oz lime juice
.5 oz chopped cilantro
2 oz salt and pepper
4 martins potato hamburger rolls
To make:
Poach chicken breast in 6 cups salted water, onion and celery, for about 12 minutes until fully cooked, cool down.
Thinly slice the scallions, dice the green apple (skin on), mix with the golden raisins
Add aioli, curry powder, salt, pepper, cayenne, cilantro and lime juice
Once the chicken has cooled down dice into cubes and mix together with the rest of the ingredients. adjust seasoning
Assemble sandwiches
*The curry chicken sandwich mix can be made a day ahead and kept in the refrigerator until ready to use.
Israeli Couscous Salad (Serves 4)
16 oz couscous
3 oz red onion (small dice)
4 oz cherry tomatoes (halved)
4 oz green bell peppers (small dice)
3 oz red wine vinaigrette
.5 oz chopped parsley
2 oz salt and pepper
To make:
Bring 6 cups of salted water to a boil and cook couscous until tender cool down
Dice red onion and green peppers, halve the cherry tomatoes and place all in mixing bowl
Add the cooked Israeli couscous to the vegetables along with the chopped parsley
Dress with red wine vinaigrette and season with salt and pepper
*This salad can be made one day in advance and kept chilled until ready to use.
