Thursday, February 4, 2010

CEiMB - Curried Chicken Salad


What's that you say? It's Thursday? Already??

That means it's time for Craving Ellie in My Belly. And this week's pick, hosted by Sarah of the eponymous Sarah's Kitchen Adventures, is Curried Chicken Salad. I LLOOOOVVEE curried anything. In fact, my default tuna salad is curried. I am a huge fan of the curried chicken salad at Whole Foods, so I was eager to make this one.

Ellie's chicken salad begins with poaching the chicken, but I roasted mine instead. Once the chicken was cooked, the work was 3/4 done. After mixing fat free Greek yogurt with mayonnaise, adding curry powder, toasted sliced almonds, and a chopped apple, I gave it a stir. Since it's been a little chilly here, I couldn't get excited about serving this as a salad, so I served it on toast. It was so creamy and delicious. I finished it off last night, and was sorry indeed that it was gone.

If you'd like to see the recipe as Ellie intended it, you can find it here. Here is my take on the recipe:

Curried Chicken Salad - 4 servings
1 1/4 pounds boneless, skinless chicken breasts, cooked and cooled
1/4 sliced almonds, lightly toasted
1/2 cup fat free Greek yogurt
2 tablespoons mayonnaise
1 1/2 teaspoons curry powder (more or less, to taste)
1 small apple, cored and chopped
Salt and pepper, to taste
1 cup arugula, washed and dried
8 slices whole wheat bread

Chop chicken into bite-sized pieces and place in a medium bowl. Add the chopped apple and almonds and stir to combine. In a small bowl, thoroughly combine the yogurt, mayonnaise and curry powder. Pour over the chicken mixture and fold together to combine.

Toast bread, if desired. Divide the chicken salad over 4 slices of bread, top with the arugula and the rest of the bread.

8 comments:

Kayte said...

The guys ate theirs in sandwich form as well, Mark straight up, Matt on toasted bread with some lettuce, and Alex with toasted bread and no lettuce. They loved their versions and had them again the next day. A hit. Love Ellie. Love the look of yours on a toasted piece of bread as an open face sandwich, so many ideas! Roasting the chicken sounds good as well, will try that. Thanks.

Lauryn said...

your chicken salad look delicious!! I didn't get to this one yet, but I need to make it ASAP!! YUM!

Hanaâ said...

That sandwich + a bowl of hearty vegetable soup = dinner. That sounds delicious. I sometimes make curried chicken salad (sans apples and nuts). I like it on bread with spinach (that's my new favorite green these days). Yum!

thenotsoskinnykitchen said...

I've never had a curried salad, though I'm not usually a fan of creamy salads, but this sounds so good. I didn't try it this week, but it seems most people have really enjoyed it so I'm going to have to try it soon.

TeaLady said...

I like the idea of roasting the chicken rather than poaching. Much richer flavor probably.

Next time.

Looks delish.

Mimi said...

I bet this was delicious with the chopped apple and curry.
Mimi

margot said...

That looks delicious. I make Ina's curried chicken salad and even though I reduce the mayo a lot, this looks like a much healthier option.

Jennifer said...

This is one of my favorite kinds of chicken salads!