We love leftovers! So yesterday we decided to utilize the remains of our beer can chicken and turn it into a curry chicken salad. Chicken salad is great because you can whip it up in just a couple of minutes and (if you already have the chicken) it costs next to nothing! Of course you can spruce it up any way you want, but the best way to do it is to utilize whatever you have laying around the kitchen and get creative.

Here's how I made this particular curry chicken salad:

Chicken Salad base:

1 pound of leftover chicken
2 tbs light mayo
1 tsp curry powder

1/2 cup fresh grapes
1/4 cup rasins
1/4 cup pecans (or any nut)
a few tbs of toasted coconut

To round off the meal we served the chicken salad on a bed of lettuce with some tomatoes. Again, it's flexible, so throw in anything else that looks good - avocado, cucumber, chick peas, etc.

For the dressing, I made a Mango Chutney Vinagrette by simply combining a few scoops of Major Grey's Chutney with some olive oil, vinegar, salt and pepper.

Voila! Easy and delicious meal for a total cost of $0!