Thank you so much for your wonderful comments on this morning’s post. It’s not too often that I’ll go out on a limb, but it always warms my heart when you join me out there – thanks for not leaving me dangling. 😉 To reward you, I have a fun way to spruce up your salad below: curried chicken salad!
So things are pretty much “back to normal.” It feels good. It was a great morning with Liv – I feel like she grew so much in 4 days! We enjoyed the usual breakfast, a trip to the library to get new books and CDs, a couple errands, and lunchtime picnic.
Now on to that awesome snack/lunch idea.
Curried Chicken Salad
My regular salad was looking a little sad…
so I made it into a party. A curry party. You’re all invited 😉
You know when you taste something at a restaurant and you have to go home and make it? That’s how I feel about Beyond Bread’s chicken curry salad. Except, it’s been about 9 years and I haven’t made it.. until now.
One of my favorite things about this chicken salad is the texture variation – dried fruit, onion, slivered almonds, with a bold curry flavor. It’s always been a BB staple, but instead of trying to make it, I just (am lazy and) go down the street to buy it.
My version is made with plain goat’s milk yogurt and a little Veganaise, but feel free to use any type of yogurt-mayo ratio you like.
It’s perfect for salad toppings, cracker toppings and wraps for the next couple of days:
Curried Chicken Salad
- Prep Time: 10
- Total Time: 10 minutes
- 2 large, baked chicken breasts, the meat from one rotisserie chicken, OR two cans of chickpeas, rinsed and drained. I used a rotisserie chicken, and it was about 3 C meat.
- 6 oz plain yogurt of choice (I used goat’s)
- 1 heaping T mayo of choice (I used Veganaise)
- 1 chopped fresh scallion
- 2 minced celery ribs
- 1/2 C raisins or dried cranberries
- 1/4 C slivered almonds (plus more for garnish)
- 1 t curry powder
- 1/2 t tumeric
- 1/2 t garlic powder
- 1/4 t salt
- juice 1/4 lemon
- pinch of white pepper
- In a large bowl, shred the chicken using your fingers, two forks or a stand mixer with the paddle attachment.
- In another bowl, combine the yogurt, mayo, spices, lemon juice and stir well.
- Add in the chicken, mayo mix, dried fruit, almonds and onions.
- Mix and taste to adjust seasonings.
- Store in a sealed container in the fridge for 3-4 days and enjoy as a quick snack or main lunch component.
Be sure to feed a couple of weird-looking pieces to your dog, as she’s a chicken fiend, trying to look as starving and pathetic as possible. If you’re using chickpeas, just make sure they’re washed and drained, ready to go.
(Note: if you’re using chickpeas in front of Bella, she’ll beg for them, too. She loves chickpeas almost as much as chicken.)
Do you have a favorite chicken salad recipe?