Roasted Chicken Curry Salad
Having recently visited Portugal, I not only experienced wonderful Mediterranean foods, but relished in the legends that surround so many of the foods and traditions in this colorful, friendly country. Many of you that have visited Portugal will have undoubtedly noticed the traditional painted rooster in every corner of the country. Here is just one of the many legends surrounding this good luck charm of Portugal.
The Rooster of Barcelos
Centuries ago when Arabs were seizing Portuguese lands, they happened on the walled city of Barcelos. Desperately wanting acquisition, they surrounded the city in an attempt to starve the occupants. Over a year went by and the city occupants were rapidly running out of food and provisions. Feeling the imminent fear of takeover and occupation, the king of the city decided to use the very last of their flour to make a loaf of bread and together with the last remaining rooster, sent it to the Arab general, proclaiming that the Portuguese had so much food within, they could easily survive another year. With that, the Arabs who themselves were starving, packed up and retreated the walled city. To this day, the Rooster of Barcelos stands for Love, Friendship and above all, Good Luck. Every home in Portugal has the Rooster of Barcelos standing guard.
You too can own an authentic Rooster. We imported an entire family so your kitchen may have the Rooster of good luck.
Ingredients:
2 large bone-in chicken breasts
2-3 tsp. Nando's Piri Piri Sauce
1/2 cup Hellmann's real mayonnaise
2 - 3 tsp. Monsoon Coast Curry powder
2 large stalks celery, preferably strung
1 mango, ripe but firm, peeled and cubed
2/3 cup almonds, toasted and chopped
1/3 cup Italian flat leaf parsley, chopped
Fresh pepper to taste
Sea salt to taste
Method:
1. Lift the skin of the chicken, rub the Nando's piri piri sauce over the flesh and lay the skin back. You can use more if you like it spicy. Lightly oil the chicken on the outside and place in a small roasting tray. Roast at 375 for about 40 minutes or until the internal temperature reaches 180F. Cool.
2. While the chicken is roasting, mix the mayonnaise together with the curry powder. Set aside. String and chop the celery, mix into the mayo mixture.
3. Remove the skin and bones from the chicken, dice into 1/2 inch cubes. Add the chicken to the mayo mixture, stir well to coat. Carefully fold in the mango being careful not to mush it. Taste for seasoning, add sea salt and pepper to taste.
4. Spoon the salad onto a serving platter and garnish with the chopped almonds and parsley
Serves 4 to 6.
