{recipe} Curry Chicken Salad for Dinner

July 30, 2010

I haven’t posted a entree worthy salad since Salad for Dinner week in May. (Whoa—summer is FLYING by!!!) Like the Cobb, Eggless Caesar with Smoked Black Pepper Chicken and Asian Noodle Salad, this Curry Chicken Salad keeps it cool and fills you up.

I made this using homemade mayo because, well, I’d never made homemade mayo and wanted to give it a shot. As it turns out, it’s incredibly easy—comes together one, two, three in a blender. Something you can totally do when you find yourself with an extra 10 minutes. I made up for the time spent on making mayo by using a rotisserie chicken that I picked up at a local market.

You should feel free to use jarred mayo (mix in toasted curry powder) and store-bought rotisserie chicken to keep this super quick. And, of course, use jarred mayo if you plan on sharing the chicken salad with very young eaters for whom raw egg is not safe. I just set aside some chicken for the Hungry Boys and make theirs with the jarred stuff.

Once you make the curry mayo, this recipe is really about putting together your favorite ingredients in amounts that make you happy. So, yes, that means another non-recipe recipe. I’ve listed my favorite ingredients below, but feel free to substitute. Use raisins (or maybe even Quick Pickled Golden Raisins!) instead of cranberries. Chives instead of cilantro. Almonds instead of cashews. Quinoa instead of couscous.

You get the point.

As for the dressing, I experimented with a tamarind vinaigrette (that needs one more take before I post) since I like sweet and sour flavors with my curry but, really, any vinaigrette will do. My only suggestion is to make it a little bit sweeter than usual by using orange marmalade, honey or something like that to balance out the curry.

Curry Chicken Salad
(can be adapted for kids 10+ mos)

rotisserie chicken, chopped or torn into bite size pieces
curry mayo (recipe above, use jarred if feeding children)
dried cranberries
roasted cashews, chopped into small pieces
cilantro, chopped
salt & pepper
mixed greens
shredded carrots
cherry tomatoes, halved
cooked couscous

1. Make the chicken salad: Mix together chicken, curry mayo, cranberries, cashews, cilantro, salt and pepper.

2. Toss greens with carrots, tomatoes, cucumbers, couscous and vinaigrette.

3. Plate greens and top with a scoop of chicken salad. Garnish with some more cilantro. Enjoy!

One Response

  1. kate says:

    I love how easy this and how easy it adapts! we didn’t have cranberries so I used raisins. and I had some chicken breasts in the freezer to use up so I tossed them in the oven when I got up and shredded them after breakfast so they were ready to go when I got home! thanks for another great recipe!

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