Tuesday, October 7, 2008
Curried Chicken Salad
Last night at 10:30 p.m., I realized that I hadn't made anything for lunch the next day. And since I can't just grab something on campus when I forget to have food on hand, that is a problem! So I threw together a curried chicken salad that my Aunt Maggie makes, with a few slight variations (due entirely to pantry limitations). I will say that the red onion in this lingered a little longer in my mouth than I would have hoped, so I ended up picking some of it back out to make it a little more friendly for those who want to be in my proximity. Otherwise, I was very happy with the balance of flavors in this salad. Curried Chicken Salad 1 6-oz. can white chicken in water, chopped very small 1/3 cup shredded carrots 1/2 cup diced celery (1 stalk) 1/4 - 1/2 cup red onion, diced very small (basically, add to taste) 1/2 cup dried red cranberries (Craisins) 1/3 - 1/2 cup slivered almonds (or the nut of your choice) 1/3 - 1/2 cup Light Miracle Whip 1 - 2 tsp. curry powder 1/2 - 1 tsp. salt (to taste) 1/2 - 1 tsp. pepper (white or black pepper, to taste) 1 - 2 tsp. yellow mustard powder (to taste) 1 tbsp. lemon juice (fresh is best) 1 - 1 1/2 tbsp. honey (to taste) Other ingredients you can add that I didn't have on hand last night: halved seedless grapes, diced apples, golden raisins, and 1/2 tsp. ground ginger. Mix all ingredients together very well. Refrigerate until ready to eat. Serve on bread or with crackers (I ate this on Almond Smokehouse Nut Thins).