Tuesday, June 11, 2013

Curried Chicken Salad

Summer is here!  Well, not technically HERE, here.  But here nonetheless.  It feels like summer and schools let out next week so I'm going to go ahead and say it's summer. 

In my mind, summer is about salads.  Light, refreshing salads that you can enjoy outside at a picnic or on the beach that are substantial enough to refer to as dinner.  And don't require a whole lot of 'heat' to create because who really wants to turn on the oven on a 90 degree day with 100% humidity. 

Here is a great recipe for a traditional chicken salad with some added spice (of course, you knew I was going to add spices, I just couldn't help myself!).  I add apples and raisins because I like the crunchy texture and the sweetness balances out the spice... but you can leave them out if you prefer.  I ususally serve this on pita bread or an english muffin.  Enjoy as lunch, dinner or snack at a winery....

1 1/2 cups of chicken, cooked and shredded
1/2 an apple
2 celery stalks
2 green onions
2 tablespoons of raisins
1/3 cup of mayo
3/4 teaspoon of curry powder
1 teaspoon of cider vinegar
1/8 teaspoon of cayenne pepper
salt and pepper

1.  Dice apples and celery.

2.  Chop green onions.

3.  Combine chicken, apple, celery, onions, and raisins in a bowl.  Set aside.

4.  Combine mayo, curry powder, vinegar, and cayenne pepper in a small bowl.  Mix together and season with salt and pepper to taste.

5.  Add the mayo mixture to the chicken. 

6.  Stir until blended and all the chicken is well covered with mayo.  Refigerate for an hour or so to let flavors develop. 

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