Leftover Chicken Curry Salad with Roasted Grapes and Za'atar Croutons
Yield: 2-4 servings
For the salad
  • 1 cup seedless grapes
  • A few tbl olive oil
  • 2 tsp za’atar*
  • 1 piece day-old naan bread (about 3 ounces), torn into bite-size pieces
  • 2 tsp curry powder
  • 1 ½ cups shredded chicken
  • 1 ½ cups cooked chickpeas (if canned, rinse and dry thoroughly)
  • 1 ½ cups loosely packed spinach, roughly chopped or torn
For the vinaigrette
  • 2-3 tbl lemon juice (from 1 lemon)
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup extra-virgin olive oil
  1. Preheat oven to 450˚F. Toss grapes in a few tablespoons of olive oil, season with salt and spread out on a baking sheet. Bake for 30 minutes, until caramelized. While these cook, toast the croutons.
  2. If using a dry za’atar seasoning, mix the 2 tsp with 1-2 tbl olive oil, if using the oil za’atar mixture give it a stir. Toss torn naan with the za’atar oil blend and spread out on a baking sheet. Bake 5 minutes or until the edges start to brown.
  3. To make the vinaigrette: In a small bowl, whisk the lemon juice with a few pinches of salt and pepper. While whisking, drizzle in the olive oil and keep whisking until emulsified. Adjust the seasoning and acidity to taste.
  4. In a large nonstick skillet over medium heat add 3 tablespoons vinaigrette and the curry powder, stirring to dissolve. Add the chicken and chickpeas to the pan. Cook for about 3 to 5 minutes, stirring often, or until the chicken and chickpeas are warmed through; turn down the heat if the curry powder starts to burn. Season with salt and pepper. Remove from heat and toss with spinach, grapes and croutons. Serve warm.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/leftover-chicken-curry-salad-with-roasted-grapes-and-zaatar-croutons/