This weekend we took a road trip and have not had a chance to do our usual menu planning. We are doing that tonight but we also need to eat. So we needed to make something that was relatively simple. It also seemed like a great opportunity to try some of the contributions I’ve seen on social media. Both of them we tried, the Curried Chicken Salad Boats from NourishedPach.com and the Butternut Squash Soup from PrepnReady.com, proved to fit the bill. Both were super tasty and fairly easy to make.
To make the Curried Chicken Salad Boats we decided to grab a rotisserie chicken at the deli of our grocery store. That worked out great. All we really had to do was to make the dressing and put it in the lettuce boat. One thing I would suggest if you choose to try this recipe, and you should, is to go light on the curry, taste, and add more if needed. Fortunately that is what I did and found that I didn’t need nearly as much as the recipe called for. I’m not saying there is anything wrong with the recipe. Its just that curries really differ. The Vindaloo that I used is really powerful and I only needed about half as much as called for.
Another thing that made the rotisserie chicken a good choice was the fact that once we got home we discovered that we had forgotten to to pick up any vegetable stock. So we improvised. We took the carcass of the chicken and made our own chicken stock as the vegetables for the soup were roasting. It all worked out well.
