Curry Chicken Salad

Pierogi and I just finished playing The Tales of Monkey Island. While in the midst of a particularly intense session of puzzle-solving misadventure, we realized that we absolutely needed to eat something for dinner that night. We settled on curry chicken salad as an easy, delicious and acceptably thematic choice (alright, curry doesn't really make sense in the Caribbean, but at least it is tropical).

While at the grocery store, we encountered a mysterious fruit that our monkey-addled brains could only assume was....

el Limón Grande!!













Actually, it was a pomelo.







Of course, we had to buy it even after we realized that it was not in fact a voodoo-enhanced lemon with mystical disease-curing powers.

We came to the conclusion that it was worth trying once, but not buying again. The flavor was reminiscent of grapefruit, but milder and nothing to write home again.

Still, it was exciting. The thickness of it's pith made it seem like some sort of ancestral grapefruit--not as altered by artificial selection for easy peeling.



Curry Chicken Salad (I have no picture of this, but I swear it is tasty)
1 1/2 lb poached chicken, chopped or shredded
1/2 cup mayo
1/3 cup plain yogurt
2 Tablespoons curry powder
2 teaspoons honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
squeeze of fresh lime or lemon juice
1 apple, skin on, chopped

Mix all together. It's best if you give the sauce 10-15 minutes for the flavors to meld before you serve, but not necessary. Other things to add might include scallions, purple onion, mango, sliced almonds, or cranberries.