Whole Roasted Chicken from Ralphs Grocers - Recipes

I don't know how long this Deal of the Day will last, but I'm taking advantage every Thursday by buying a Whole Roasted Chicken from Ralphs Grocery Store.

Ralphs is a chain of supermarkets, and I have one within walking distance. This is where I get discounted meats, seafood, bread, and cheap beer.

One of the best deals is the Whole Roasted Chicken, which is $6 on Thursdays only. There are under the heating lamps in a couple of open-air kiosks in the store. Just walk by and grab a bag. They restock several times a day, as the chickens are scooped up.

Sometimes the Roasted Chicken is large and sometimes not, but it's still a steal. 

I'm sure you have a local grocer that has Whole Roasted Chickens. I can get 3 or 4 meals out of one bird. I usually munch the wings right away - they are my favorite tasty morsels. 

Ralphs Whole Roasted Chicken is well seasoned and moist, cooked just about right. I've yet to get a dried-out bird.

My go-to meal is a leg quarter, or half a breast, with a microwaved cooked potato. If I am reheating a Roasted Chicken leg quarter, then I will microwave the potato, slice it open, place the cold chicken piece on the cooked potato, and bake it all at 325 degrees for about 15 to 20 minutes, or until the chicken is warm again. The Roast Chicken juices will flavor the cooked and baked potato, too.

This works especially well with dark meat. Breast meat may dry out a bit, though.

The next recipe I make with the Ralphs Whole Roasted Chicken is a Chicken Salad. White meat is ideal for the recipe, although mixing in some dark meat is fine. 

I just slice off some Roasted Chicken (no skin) and cube or shred it. Mix in mayo, chopped onion, and celery, plus pickle relish. I season it with black pepper. Since the Roasted Chicken is well seasoned, I leave out the salt. Mix well and refrigerate until ready to eat. I make Chicken Salad Sandwiches with mine.

My third go-to recipe is a Mexican Stew called Chicken Tinga. I use a small can of Chipotle Peppers in Adobo Sauce, chopped onion and garlic, a can of tomatoes, and cumin powder. I find canned Mexican-style peppers, but you can substitute them with easy-to-get Enchilada Sauce, or any cans or jars of chilies.

Heat up the veggies and canned tomatoes and chiles for 15 to 20 minutes, then finish with shredded Roasted Chicken. Heat through. I make Chicken Tinga Tacos. Also good with rice or a favorite cooked grain.

Click on any of the following recipes that work well with Roasted Chicken. If a recipe calls for cooking chicken, obviously skip that stage and add the chicken towards the end of the recipe, heating it through before serving.

Recipes (click on any name to see the original blog post recipe:

Chicken Fried Rice, Trader Joe's Curried White Chicken Deli Salad Recipe, Chicken Stroganoff, Black Pepper Chicken - Panda Express Recipe, Chicken & Lemon Cream with Pasta, Chicken & Basil Stir Fry, Chicken Carrot & Cabbage Stir Fry, Chicken Soup, Leftover Turkey Gumbo, Jambalaya, Leftover Pot Pie.

My Top 9 Recipes of 2018

As for year-end lists, my Top 9 Recipes of 2018 is one you can really sink your teeth into. And all of my top picks are deliciously cheap to make. Just click on any recipe name to see the original 2018 blogpost for tasty photos and my money-saving tips, and be sure to play any embedded video below. The ranking order is random and not by delectability, so go ahead and dig in!

1. Country Gravy with Sausage
Let's start with a Southern breakfast I had as a child, Country Gravy with Sausage. Rich creamy gravy studded with breakfast sausage over hot biscuits are a heavy lift, but oh so satisfying. I also add eggs over-easy to mine.



2. Cherry Pancakes
On the flip side fresh fruit for breakfast is my preferred start of the day. I can't wait for cherry season and when it comes I slice and pit fresh ones for Yogurt with Cherries and Cherry Pancakes.



3. Spinach and Cheese Omelet
It only takes an extra minute of sauteing spinach and you have the makings of a delicious Omelet. I take it a bit over the top with the addition of cheese.



4. Avocado Toast
Here in California avocados are everywhere, even drooping from neighborhood trees. And while Avocado Toast has been played to death on local menus, there is a reason...it's freaking good! Nothing to this recipe, the hard part is picking an avocado that will turn rich and creamy. Click on the recipe name for my avocado picking tips.



5. Mom's Shrimp and Rice
If you are a frequent visitor to my food blog, you know when Mom is in the kitchen the sparks will fly and a delicious homemade recipe is always the result. I grew up in a small town where my grandfather worked as a shrimp boat captain, so you know Mom's Shrimp and Rice is the real thing and deserves to be a Top 9 Recipe every year!



6. Chicken & Tuna Salads
This is a 2fer Top 9 Recipe using canned tuna or poached chicken to make mayo-creamy salads. I like my Loaded Tuna Salad with the addition of sliced green olives and a chopped boiled egg, I think you will too.



I enjoy a bit of crunch with my Chicken Salad. Fresh chopped celery is added along with typical mayo and mustard, pickle relish and chopped onion. And I like to serve it between a sliced toasted bagel -- soooo goooood!



7. Mushroom Cream Soup
Cold days and nights are perfect for my Mushroom Cream Soup. I use heavy cream for the recipe, but if you want a lighter vegan version just click here to see it. I'm not sure why, but all kinds of mushrooms have been showing up at my local 99c only Stores, including Shiitake, Portabella, and Oyster mushrooms. You can use any local shrooms you get on sale with my recipe, even plain white button mushrooms.



8. Lamb Curry with Vegetables
This Top 9 Recipe is not for the faint of palate. Pungent lamb is combined with a spicy curry sauce, but with my addition of fresh veggies, the strong flavors are softened. So I think anyone can enjoy the recipe.



9. Turkey Carnitas
Mexican Pork Carnitas are the norm, but lately, I've noticed a Turkey version at my local Latin Market, made with turkey thighs and legs, and I thought to make my own version. Carnitas are for tacos and burritos, and this recipe is a tasty take on my local taco truck favorite. If you have pork dietary restrictions, then this recipe is for you. Serve it at your next party and it will be a favorite for your guests, too.



It has been a fruitfully abundant year of recipes here at the Cheap$kate Chateau. I did the heavy lifting for you, so now all you have to do is pick a recipe link and save yourself some hard-earned cash by trying out any of the above. And if you have a favorite recipe of mine, then leave a comment to share.

And make sure to keep checking in here from time to time. I create yummy-looking blog posts with a dollop of humor, and while my tastes are cheap, my recipe flavors are top shelf !

The Best Chicken Salad Recipe - Video

I love Chicken Salad as much as Tuna Salad. It has a milder taste compared to tuna, so the crunchy veggies and mayo/mustard come forward in flavor. My Chicken Salad recipe video will come back for seconds and thirds once you've had your first bite.

The ingredient list is small. I like a little fine-chopped onion and celery for crunch. And those veggies are about the least expensive ones you can find at any grocery store.

I also include a tablespoon of pickle relish. I found it at my local 99c only Store and Dollar Tree. You can add more or fewer veggies and relish to suit your taste. You can even leave out the veggies for a more meaty salad.

I add a little mustard with a lot of mayo for extra creamy Chicken Salad. Again, you can adjust the balance to please yourself and the family. If you don't like mustard, then leave it out.

All the ingredients come cheaply these days. I get dark chicken leg quarters for way less than a dollar per pound and white meat for around 99 cents per pound from Superior, my local Latin market. Dark meat is harder to filet than white meat, but after you've done it a few times, it does get easier

I lightly boil or poach the chicken pieces so they stay moist. You can use any chicken you have on hand, either fresh-baked or sautéed, too. I've used leftover roasted whole chicken from the deli case of my local grocery chain store when it's on sale, usually at the end of the work week. Leave out the skin and bones. 

Canned chicken is fine to use, too - just drain it, like you would with canned tuna.

Poaching Video

I can always find mayo and mustard on sale. Onion and celery are some of the least expensive veggies around.

Click on any photo to see it larger.

Chicken Salad is a versatile recipe that's delish between 2 slices of bread, or as an appetizer and spread on any favorite cracker. Put a big scoop on your favorite green garden salad for extra flavor and heft.

So get out the leftover cooked poultry and mix up my latest video recipe for Chicken Salad.

Chicken Salad - Video

Play it here. Video runs 1 minute, 38 seconds.

To view or embed from YouTube, click here.

Ingredients

• 1/2 Chicken Breast - cooked and cubed. About 2 cups. Okay to use dark meat leg quarter (leg plus thigh.) Use leftover cooked turkey during the Christmas and Thanksgiving holidays.
• 1/4 cup chopped Onion - okay to add more or less to taste. I fine-chopped 1/4 of a white onion. You can use any type of onion, including red and green onions.
• 1/2 cup chopped Celery - okay to add more or less to taste. I used one celery rib.
• 1 tablespoon Pickle Relish - optional.
• 1 teaspoon Mustard - or Dijon mustard. I've made this salad without mustard.
• 3 tablespoons Mayonnaise - any favorite light or whole mayo. Again, add a tablespoon at a time to reach your preferred creaminess.
• Salt and Pepper to taste.

Directions
Use boneless and skinless cooked chicken. I used leftover breast meat from a roast chicken.

You can boil/simmer chicken pieces for about a half hour in seasoned water. Or, sauté chicken in a little oil. Just make sure the chicken is cooked all the way through - no pink or red juices.

While the chicken cooks, you can chop celery and onion. I like onions in salads (tuna, chicken, turkey, egg), finely chopped. For celery, I like pieces a little larger. Okay to chop veggies any way you like.

Now is the time to bring it all together. Add chicken and chopped veggies to a bowl.

Mix in a tablespoon of pickle relish. Add 1/4 teaspoon of the herb Dill (optional.)

Stir in a tablespoon of mayo at a time to reach your desired creaminess. I mixed in about 3 tablespoons. Add a teaspoon of mustard. Okay to add or subtract amounts of mayo and mustard.

Finally, salt and pepper to taste. Store Chicken Salad in the refrigerator. If you wait a couple of hours before serving, then all the ingredients will have time to meld and become more intense.

I like to scoop my Chicken Salad onto a toasted onion bagel. You can serve Chicken Salad with crackers as an appetizer. Add a scoop of Chicken Salad to your favorite salad.

Wife Approved Recipe - Trader Joe's Curried White Deli Chicken Salad

My wife loves Trader Joe's Curried White Deli Chicken Salad, and so do I. She will often chastise me after I finish off the small tub of leftovers she leaves in the refrigerator - hey, it's her own dang fault for not hiding it better!

She shops at Trader Joe's more than any other grocery store. If you don't know Trader Joe's, it has a fanatical following (like In-n-Out Burger) here in Los Angeles, and it's even spread to New York City, after a store opened there a few years ago. (Click here for the website.)

They carry specialized frozen and fresh packaged foods, locally baked bread, organic veggies and fruit, hormone-free meat, chicken and fish, along with a huge selection of exotic beer, wine and spirits.

They my be best know for introducing the tasty 2 Buck Chuck line of wine (no longer 2 bucks, but still cheap) that is the favorite beverage of starving artist and actors, served at parties, dorm rooms, and gallery openings. There is even a popular cookbook series devoted to Trader Joe grocery store ingredients (see them here.) Check out  below a few stocked items.

Wall of Cheese

Well, I picked Trader Joe's recipe lock for my latest cheap$kate treasured bite. What makes Trader Joe's Curried White Chicken Deli Salad so good is the disparate flavorful contents. You have green onions and raisins, cashew nuts, garlic powder, lime juice and shredded carrots, with chicken, all in a mayo, mustard, honey and curry sauce. Whew, it shouldn't all work together, but boy does it ever.

This chicken salad will quickly move up the ladder on you favorites list. It's crunchy with cashews, creamy with mayo, and so flavorful with cumin or curry spice, plus an added sweet touch of honey. Especially when I can make almost twice as much, for less than the price of Trader Joe's eleven ounces at $3.99!

And luckily I can get almost all the package listed ingredients from my local 99c only Store. I bought a chicken breast on sale for 99 cent per pound at my local Latin market and poached it in water. Or, you can use any leftover chicken from a roast you buy in the deli section of your local grocery. (Using dark meat is the cheapest, but still tasty, way to go.)

I always find small packages of nuts. This recipe calls for cashews, but regular cooked peanuts are a cheap substitution. If you buy salted nuts, I recommend rinsing off the salt, then allowing them to dry. Too much salt will overwhelm the chicken salad.

Chicken and nuts are the most expensive ingredients, while raisins, green onions, shredded carrots, mayo and mustard are cheap enough. You need curry and garlic powder, but I find ground cumin has all the curry flavor you need. (I also find prepared curry powder cheaply at my local India or Middle Eastern mom and pop groceries.)

My Curried White Chicken Deli Salad is not as yellow as Trader Joe's version because turmeric powder is used. While this spice adds another level of flavor, it also adds a yellow tint. But I find the overall taste is close enough to Trader Joe's chicken salad, even without it. If you have turmeric in your spice rack then go ahead and add a teaspoon. I'm not replicating their recipe exactly, I'm more concerned about the overall flavor and using ingredients any of my visitors can find for the right price.

I make this as I would a regular mayo-based chicken or tuna salad, just adding the extra ingredients listed above. The ingredient amounts are the main mystery. Hmmm, I'm just guessing the balance, but I think it's close enough. And you can always adjust any ingredient amount to suit your own taste buds.

This recipe is wife approved, so I know everyone will like it. And don't let Trader Joe's know that I ripped off their Curried White Chicken Deli Salad recipe and made it for almost half the price, I don't want to get banned from getting their 2 Buck Chuck Chardonnay!

Ingredients (3-4 servings. Yeah right, like it will last that long!)

• 1 - 1 1/2 pounds chicken breast - I poached a large half-breast. Okay to use roasted chicken from your favorite grocery store. Poaching dark meat chicken is a tasty and cheaper way to go.
• 1/2 cup roasted cashew nuts - if salted, then rinse them off and allow the nuts to dry. Okay to substitute with cheaper roasted and shelled peanuts.
• 1/2 cup of raisins
• 1 cup of shredded carrot - I used packaged. You can thin "matchstick" slice a carrot, or hand-shred it with a veggie shredder.
• 2 green onions - chopped
• 1/2 cup of mayo - okay to add more or less for desired creamyness.
• 1 teaspoon mustard - any type. I used coarse ground mustard.
• 1 tablespoon ground cumin or curry powder - I find ground cumin is the cheap and easy way to go, as it is close enough to regular powdered curry (which can be hard to get.) If you have turmeric then add a teaspoon for color and extra flavor.
• 1/2 teaspoon garlic powder - or granulated garlic.
• 1 teaspoon lemon or lime juice - fresh or from a bottle.
• 1 teaspoon honey - or any favorite sweetener.

Directions
Roughly chop or shred cooked chicken breast. Total amount should be about 2 cups. You can use deli store bought roasted chicken, or follow my chicken poaching method below.

I bought a large half-breast of raw chicken. I filled a pot of water halfway covering the chicken breast. Season it with salt and pepper (or any favorite spices and aromatic veggies like onion and garlic.) Put a lid on the pot and low boil the breast about 1/2 hour to 45 minutes, depending how large the breast is. You can slice into the thickest part of the chicken breast to make sure it cooks all the way through.

When chicken is fully cooked remove and allow it to cool so you can handle it. (And save the homemade chicken broth for a tasty soup, like my veggie loaded Mexican Calabasitas, a click away here.)

While chicken is cooking you can prepare the other ingredients. Chop 2 green onions and shred a carrot, unless you buy shredded carrot in a bag.

If roasted cashew nuts are salted, then rinse them off under water then allow them to dry out.

When chicken is cooled down after cooking, then remove the meat from the breastbone. Pull off the skin and any fatty pieces and discard. Finally, slice or shred the chicken into bite-sized pieces. (Do the same if you use dark meat.)

Now time to bring it all together.

Add into a large bowl the sliced and cubed chicken, along with chopped green onion, raisins and cashews.

Add a teaspoon of mustard. Spoon on 1/2 cup of mayo. (After everything is mixed together, taste it as see if you want more mayo - if so, then add a teaspoon at a time to desired creamyness.)

Sprinkle on the cumin (or curry powder) and garlic powder. Finally drizzle on a teaspoon of lemon or lime juice, and a teaspoon of honey, or a favorite sweetener.

Mix well. That's it.

Best to refrigerate the Curried White Chicken Deli Salad for a couple of hours, so the spices and other flavors intensify. Store it in the refrigerator until ready to serve.

I like this chicken salad served with crackers. You can put it on sandwich bread or in pita bread. Also, try adding a couple scoops to a favorite leafy salad.

Hindsight
Again adjust the ingredients to suit your taste. If you want a lighter curry taste then take away some ground cumin, curry, or turmeric powder.

Same goes for honey, mayo and mustard. Add a little at a time, then taste. Using less, or no honey, is okay as raisins add a good amount of sweetness.

Also stretch it out with more carrot, raisins and green onions - you could even add some celery or apple. If you like a lot of protein then add more chicken.

Substitute regular roasted peanuts instead of more expensive cashew nuts. You can taste the difference when fresh made, but after a day, or so, the curry flavor takes over and any nuts will taste the same.

I've made Trader Joe's Curried White Chicken Deli Salad with dark meat. There recently was a great sale at my Latin grocery store for skinless and boneless leg quarters (thigh and leg combined) for 88 cents per pound! While white meat is more common in chicken salads, I like dark meat, as it's more moist than white meat. You can poach a leg quarter and chop it for this salad. Dark meat has more fat that you can easily remove if necessary.

This recipe is easy to double the ingredient amounts. Although, you may not want to exactly double the mayo, mustard and cumin (curry powder,) just add a little more at a time and taste.

Trader Joe's Curried White Chicken Deli Salad Recipe

My wife loves Trader Joe's Curried White Deli Chicken Salad, and so do I. She will often chastise me after I finish off the small tub of leftovers she leaves in the refrigerator - hey, it's her own dang fault for not hiding it better!

If you don't know Trader Joe's, it has a fanatical following (like In-n-Out Burger) here in Los Angeles, and it's even spread to New York City, after a store opened there a few years ago. (Click here for the website.)

They carry specialized frozen and fresh packaged foods, locally baked bread, organic veggies and fruit, hormone-free meat, chicken, and fish, along with a huge selection of exotic beer, wine and spirits.

They may be best known for introducing the tasty 2 Buck Chuck line of wine (no longer 2 bucks, but still cheap) that is the favorite beverage of starving artists and actors, served at parties, dorm rooms, and gallery openings. There is even a popular cookbook series devoted to Trader Joe grocery store ingredients (see them here.) Check out below a few stocked items.

Wall of Cheese

Well, I picked Trader Joe's recipe lock for my latest cheap$kate treasured bite. What makes Trader Joe's Curried White Chicken Deli Salad so good is the disparate flavorful contents. You have green onions and raisins, cashew nuts, garlic powder, lime juice, and shredded carrots, with chicken, all in a mayo, mustard, honey, and curry sauce. Whew, it shouldn't all work together, but boy does it ever.

This chicken salad will quickly move up the ladder on you favorites list. It's crunchy with cashews, creamy with mayo, and so flavorful with cumin or curry spice, plus an added sweet touch of honey. Especially when I can make almost twice as much, for less than the price of Trader Joe's eleven ounces at $3.99!

And luckily, I can get almost all the packages' listed ingredients from my local 99c only Store. I bought a chicken breast on sale for 99 cents per pound at my local Latin market and poached it in water. Or, you can use any leftover chicken from a roast you buy in the deli section of your local grocery store. (Using dark meat is the cheapest, but still tasty, way to go.)

I always find small packages of nuts. This recipe calls for cashews, but regular cooked peanuts are a cheap substitution. If you buy salted nuts, I recommend rinsing off the salt, then allowing them to dry. Too much salt will overwhelm the chicken salad.

Chicken and nuts are the most expensive ingredients, while raisins, green onions, shredded carrots, mayo, and mustard are cheap enough. You need curry and garlic powder, but I find ground cumin has all the curry flavor you need. (I also find prepared curry powder cheaply at my local Indian or Middle Eastern mom and pop groceries.)

My Curried White Chicken Deli Salad is not as yellow as Trader Joe's version because turmeric powder is used. While this spice adds another level of flavor, it also adds a yellow tint. But I find the overall taste is close enough to Trader Joe's chicken salad, even without it. If you have turmeric in your spice rack, then go ahead and add a teaspoon. I'm not replicating their recipe exactly, I'm more concerned about the overall flavor and using ingredients that any of my visitors can find for the right price.

I make this as I would a regular mayo-based chicken or tuna salad, just adding the extra ingredients listed above. The ingredient amounts are the main mystery. Hmmm, I'm just guessing the balance, but I think it's close enough. And you can always adjust any ingredient amount to suit your own taste buds.

This recipe is wife-approved, so I know everyone will like it. And don't let Trader Joe's know that I ripped off their Curried White Chicken Deli Salad recipe and made it for almost half the price, I don't want to get banned from getting their 2 Buck Chuck Chardonnay!

Ingredients (3-4 servings. Yeah right, like it will last that long!)

• 1 - 1 1/2 pounds chicken breast - I poached a large half-breast. Okay to use roasted chicken from your favorite grocery store. Poaching dark meat chicken is a tasty and cheaper way to go.
• 1/2 cup roasted cashew nuts - if salted, then rinse them off and allow the nuts to dry. Okay to substitute with cheaper roasted and shelled peanuts.
• 1/2 cup of raisins
• 1 cup of shredded carrot - I used packaged. You can thin, "matchstick" slice a carrot, or hand-shred it with a veggie shredder.
• 2 green onions - chopped
• 1/2 cup of mayo - okay to add more or less for desired creaminess.
• 1 teaspoon mustard - any type. I used coarse-ground mustard.
• 1 tablespoon ground cumin or curry powder - I find ground cumin is the cheap and easy way to go, as it is close enough to regular powdered curry (which can be hard to get.) If you have turmeric, then add a teaspoon for color and extra flavor.
• 1/2 teaspoon garlic powder - or granulated garlic.
• 1 teaspoon lemon or lime juice - fresh or from a bottle.
• 1 teaspoon honey - or any favorite sweetener.

Directions
Roughly chop or shred cooked chicken breast. The total amount should be about 2 cups. You can use deli store-bought roasted chicken, or follow my chicken poaching method below.

I bought a large half-breast of raw chicken. I filled a pot of water halfway, covering the chicken breast. Season it with salt and pepper (or any favorite spices and aromatic veggies like onion and garlic). Put a lid on the pot and low-boil the breast about 1/2 hour to 45 minutes, depending on how large the breast is. You can slice into the thickest part of the chicken breast to make sure it cooks all the way through.

When the chicken is fully cooked, remove and allow it to cool so you can handle it. (And save the homemade chicken broth for a tasty soup, like my veggie-loaded Mexican Calabasitas, a click away here.)

While chicken is cooking, you can prepare the other ingredients. Chop 2 green onions and shred a carrot, unless you buy shredded carrot in a bag.

If roasted cashew nuts are salted, then rinse them off under water, then allow them to dry out.

When the chicken is cooled down after cooking, remove the meat from the breastbone. Pull off the skin and any fatty pieces and discard. Finally, slice or shred the chicken into bite-sized pieces. (Do the same if you use dark meat.)

Now time to bring it all together.

Add into a large bowl the sliced and cubed chicken, along with chopped green onion, raisins and cashews.

Add a teaspoon of mustard. Spoon on 1/2 cup of mayo. (After everything is mixed together, taste it as see if you want more mayo - if so, then add a teaspoon at a time to desired creaminess.)

Sprinkle on the cumin (or curry powder) and garlic powder. Finally, drizzle on a teaspoon of lemon or lime juice, and a teaspoon of honey, or a favorite sweetener.

Mix well. That's it.

Best to refrigerate the Curried White Chicken Deli Salad for a couple of hours, so the spices and other flavors intensify. Store it in the refrigerator until ready to serve.

I like this chicken salad served with crackers. You can put it on sandwich bread or in pita bread. Also, try adding a couple of scoops to a favorite leafy salad.

Hindsight
Again, adjust the ingredients to suit your taste. If you want a lighter curry taste, then take away some ground cumin, curry, or turmeric powder.

Same goes for honey, mayo, and mustard. Add a little at a time, then taste. Using less or no honey is okay, as raisins add a good amount of sweetness.

Also, stretch it out with more carrots, raisins, and green onions - you could even add some celery or apple. If you like a lot of protein, then add more chicken.

Substitute regular roasted peanuts instead of more expensive cashew nuts. You can taste the difference when freshly made, but after a day or so, the curry flavor takes over, and any nuts will taste the same.

I've made Trader Joe's Curried White Chicken Deli Salad with dark meat. There recently was a great sale at my Latin grocery store for skinless and boneless leg quarters (thigh and leg combined) for 88 cents per pound! While white meat is more common in chicken salads, I like dark meat, as it's more moist than white meat. You can poach a leg quarter and chop it for this salad. Dark meat has more fat that can easily be removed if necessary.

This recipe is easy to double the ingredient amounts. Although you may not want to exactly double the mayo, mustard, and cumin (curry powder,) just add a little more at a time and taste.