March 21, 2013

Curry Chicken Salad

I am truly sorry that this post wasn't up earlier, it has been a really busy couple of days. I am trying to adjust to having David gone from four in the morning until seven at night (school and work). Before he was only gone until 1:00pm at the latest so I am definitely in a tiny period of readjusting. Be patient with me (that's all I ask). Hopefully I can get back into the groove of things here shortly.

I don't know what all to say about this chicken salad except that it's good. We prefer it to any other chicken salad recipe here at the Jenks home. The reason why David loves it so much is because it's totally savory. He does not like chicken salads that contain fruit.

I do like chicken salads that have fruit in them, but the reason why I love this chicken salad is the curry. Next time I make this I am actually going to try putting diced fresh mangos in it.

When you do decide to make this simple chicken salad, I recommend buying a rotisserie chicken for the meat. The reason why is that rotisserie chickens are already seasoned perfectly for you. If you'd rather prepare your own chicken, buy bone in skin on chicken breasts, season them and roast them (or cook them in your crock pot). This will give you the best punch of flavor in your chicken salad. I do not recommend boiling your chicken. I find boiled chicken to be very bland which means you'll inevitably have to use more salt/seasoning later on.

Curry Chicken Salad from #recipe

Chicken Curry Salad

Recipe Source: © The Taste Tester

4 cups cooked chicken, shredded
1/3 cup mayo
1/3-1/2 cup sour cream or plain greek yogurt
1 teaspoon curry powder *I use a red curry powder
4 green onions, sliced
1/2 red pepper, diced small
1/2 cup roasted cashews *I've used salted and unsalted, either works but it will change how much salt you need to season with at the end. Salted cashews= season to taste with less salt, Unsalted= season to taste with more salt
salt & freshly ground pepper to taste *My recommendation is no more than 1 teaspoon of salt and 1/4 teaspoon pepper. Start with a small amount and then add more.

In a small bowl whisk together the mayo, sour cream, and curry powder. Set aside. In a larger bowl combine the cooked chicken, green onions, and red pepper. Pour curry dressing over chicken mixture and toss until mixed well. Salt and pepper to taste. Toss in cashews right before serving. We love to eat this in whole wheat pitas or on whole wheat bread.

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