In preparing for this post I had to focus on something that did not involve an oven...that was not the easiest challenge. Emily, at It Bakes Me Happy says she has a major sweet tooth. She is a baker and lover of sweets...lots and lots of sweets. I must say that Emily is one busy baker! There were many sweet choices in her recipe archives...but alas, I have been trying hard to boycott sweets....so, I talked myself out of the Apple Crisp, the Apple Dutch Baby and the Buttermilk Biscuits! No sweets! No oven!
Instead, I focused on salads. I spied a recipe for Curried Chicken Salad that looked perfect. I thought that I might have everything in the pantry which meant no trip to the store...and that made it even better. As the story goes I had to do some improvising as my pantry did not have golden raisins or pecans. I had Craisins and slivered almonds. I was also making more than Emily's recipe would make and serving it at dinner so I increased some ingredients and added a couple more ingredients such as pasta, celery and green onion. It was quite tasty...and, as you know, I am a lover of curry, so curry always makes me happy. Thank you, Emily, for allowing me to springboard from your recipe!
Curried Chicken Pasta Salad
Yield: 4-6 servings
2 cups cooked and diced chicken breast
2 ribs celery, diced
1 hard boiled egg, peeled and chopped
1/2 cup Craisins
1/4 cup slivered almonds
2 thin green onions, chopped, both white and green portions
6 oz dried pasta, cooked and drained
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tsp honey
2 tsp curry powder
1 tsp salt
Fresh ground pepper, 3-4 twists
Garnish: Additional chopped green onion or chopped cilantro.
Boil the pasta until al dente, drain, and set aside. Allow to cool as you prepare the remaining ingredients.
In a medium size bowl combine the diced chicken, celery, hard boiled egg, Craisins, slivered almonds, and green onions. Add the pasta.
In a small bowl whisk together the mayonnaise, yogurt, honey, curry powder and salt. Fold into the chicken mixture, stirring until evenly moistened.
Taste and adjust seasonings, as needed.
Serve as a sandwich, as a side dish or main course on a bed of lettuce, if desired.
Garnish: Sprinkle with additional chopped green onion or chopped cilantro.
This was not an over-powering salad as curry can sometimes be. The addition of the honey was a great idea. It smoothed the edge that curry can have and created a very pleasant salad. We really enjoyed it!