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Monday, December 20, 2010

Curried Chicken Salad

Finally had time to fill the fridge, but I had little time to make dinner.  I really wanted to make the chili since it is the perfect rainy day meal.  Not a chance, so I opted for curried chicken salad. 

One out of three kids ate it and liked it.  Another only ate the roasted chicken and the other decided she was still full from the late lunch.  First question before the first bite, "What vegetables are in this?".  The salad was good.  I used meyer lemon which tends to be sweeter and less acidic then lemon sold in most grocery stores.   The recipe calls for raisins; however, I prefer and used dried cranberries.

I cooked the chicken pieces in a cast iron pot
great as a sandwich or salad

Curried Chicken Salad
from Sacramental Magic in a Small - Town Cafe
by Peter Reinhart

1 chicken cut into 8 pieces
1t freshly ground pepper
3/4 cup low fat mayonnaise
1/2 cup meyer lemon juice
2T curry powder
1 medium red onion diced
2 small organic granny smith apples finely chopped
1/3 cup organic dried cranberries
1/2 cup sliced celery
1/2t sea salt
1t granulated garlic

~ if you have left over roasted chicken, great use it otherwise, pepper and  roast chicken pieces in cast iron pot covered 425 for about 35 minutes.  Internal temp should register 180 in thickest area.  I removed the skin from breast, thighs and legs before roasting.
~ while chicken cooks
~ squeeze 1/2 cup juice from lemons and whisk with mayonnaise
~ add curry powder and whisk
~ add onion, apple, dried cranberries, and celery
~ when chicken has cooled enough to handle shred and add
~ season with salt, garlic and additional pepper if needed
~ serve on a bed of lettuce or toasted bread

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