Sunday, July 24, 2011

The Recipe: Curried Chicken Salad

"Curry Up! Curried Chicken Salad"
from Cheap & Easy: A Cookbook for Girls on the Go by Sandra Bark and Alexis Kanfer

2 large skinless, boneless chicken breasts (about 1 pound)
1/2 cup light or regular mayonnaise
1 teaspoon honey
2 teaspoons curry powder
1 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup thinly sliced green onion (both white and green parts)

Place the chicken breasts in a 2-quart pot with just enough hot water to cover them. Simmer gently, covered, for 15 to 20 minutes, never letting the liquid boil. This technique, known as poaching, produces juicy chicken. Slice one of the breasts in half; you'll know it's fully cooked when it's no longer pink in the center. If the chicken is done, set it aside to cool. If not, continue cooking until it is done.

While the chicken is cooling, make the salad dressing. Mix the remaining ingredients together until smooth. Set aside.

Dice the chicken into small cubes. Add the dressing and mix well. Chill and serve.

Additional ingredients that can be added to your chicken salad: apples, grapes, walnuts, celery

Serves 2.

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