Creamy Curry Chicken Salad


Slightly sweet yet savory chicken dish. Serve with crackers, in lettuce cups, in a sandwich with lettuce or spinach, or pita bread. In this photo, I snacked on the salad with Bread & Cie's Caramelized Onion Bread (amazing stuff!!!) and some sliced cucumbers. There are actually more raisins, but they're hiding.
Salad
Chicken: I used 3 chicken thighs, but you can use precooked roasted chicken or one skinless, boneless chicken breast; skin removed
2 stalks of celery, sliced
3 stalks of green onion sliced
1/4 C raisins (depends on how much you like)
3 T sliced almonds, toasted

Curry Dressing
1 1/2 t curry powder
1 T lemon juice
1-2 T mayo (a little goes a long way)
1 T agave nectar (or honey, or 1 t sugar) to taste, can be optional
1 t cayenne (optional)
In a cast iron skillet without oil, cook the 3 chicken thighs with skins removed until no longer pink and juices come out clear. Sprinkle the outside of chicken with a no salt seasoning or maybe pepper, if desired. The outside of the meat should come out browned and a little crunchy. If using a different pan, use a little oil.
--> if using the already cooked variety, go ahead and shred them or cut into strips

While chicken is cooking, mix the dressing ingredients in a small bowl, adjusting seasonings to taste. Mix salad ingredients in larger bowl. Shred chicken with two forks, add to salad. Lastly, mix dressing into salad.

It can be served the next day, but I like the chicken served warm if it is crunchy.

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