Recently, on Ina Garten’s show, I watched as she prepared a chicken salad with curry that included raisins and mango chutney. Because I’m not a big fan of mixing sweets and savories, I began wondering how it might work if I made my own version of the chicken salad without the sweet component.
|Copyright, Doug Kapustin Photography, 2013|
Logistically speaking, I decided on store-bought roasted chicken breasts to make things easier. Roasting a chicken at home is an even better option, but if it’s on sale, pre-roasted, I think that might save some time and unnecessary effort.
It has always been my dream as an adult to have a place in the country where I could raise my own chickens, enjoy farm fresh eggs, and enjoy a curious medley of animals living in harmony. Growing up, that’s essentially what I had since we lived on a farm, but I didn’t appreciate the wholesomeness of it until now.
5 cups roasted chicken breasts, chopped
4 large scallions, chopped with green
4 celery stalks, chopped
2 cloves garlic, chopped
1 cup mayonnaise (plus ½ cup more if needed for desired creaminess)
2 tbs. dry white wine
1 cup toasted cashews or black walnuts
4 tbs. curry powder
1 tsp. cumin
Salt and black pepper to taste
Combine the mayonnaise (1 cup to start), white wine, garlic, curry powder, 1½ tsp. salt, 2 tsp. black pepper, and cumin. Mix well. Add chicken, scallions, and celery, and gently blend. Taste to determine personal preference for salt/pepper and creaminess. Add more mayo, salt, or pepper if desired. Finally, add cashews and combine gently. Chill for a few hours to allow flavors to blend. Serve cold or at room temperature on sandwiches, in wraps, or on crackers.
2-3 large bunches cilantro, washed with bottom of stalks removed
3 cloves garlic
juice of 1 lemon
¼ cup extra virgin olive oil
½ jalapeno pepper, seeds removed and chopped
½ tsp. grated ginger root
½ tsp. salt
½ tsp. black pepper
2 cups plain Greek yogurt (Fage brand recommended for best texture)
Into a food processor, place cilantro, garlic, jalapeno, lemon juice, ginger, and olive oil. Blend until completely smooth. Remove from food processor and pour into a mixing bowl. Add yogurt and fold until completely combined. Taste for seasoning and add more salt if desired. Refrigerate until ready to serve.