ABC Curried Chicken Salad (Part A of How to use a Whole Chicken)

This recipe is part A in a ABC series on how to use a whole chicken. If you want to get technical I suppose I could have started with how to roast a chicken but that is in here somewhere so let's pretend you've roasted one yourself (or picked up a prepared one from your local grocery) and you want to make the most use of it...
We are going examine three recipes in this ABC series

1. Curried Chicken Salad (from a prepared chicken) 
   
2. Chicken Stock (using the remains of a chicken) 
3. Asian Style Noodle Soup (putting your stock to good use) 

To make this recipe you will need: 

• a whole chicken (around 4-5 lb), cooked & chilled 
• 1/2 cup plain Greek yogurt (I like the Wallaby organic) 
• 1/4 mayonnaise 
• 1 heaping tablespoon of yellow curry 
• salt to taste 
• 15 fresh chives, minced 
• 2 cups baby spinach, washed and dried (this is optional- you may like your chicken salad on bread) 

Peel back the skin off the top and bottom. Don't throw this away if you are planning to go on to "Recipe B". Take off the drumsticks and keep for a nice snack. Tear off the wings and save. Using the breast meat by pulling off both breasts and what is left to pick off the bird below, chop the later pieces into cubes. Nothing will be uniform size. 

Put into a medium sized bowl and add mayo, yogurt and curry as well as a dash of salt. Mix thoroughly. If you like a heavier curry flavor feel free to add more. Scoop onto bed of baby spinach and top with fresh minced chives. The color of the yellow against the spinach and chives makes this dish really lovely. If you are ready, move on to "Recipe B"! Bon Appetit

xoxo Renee