I’ve been remiss in my blogging. You’d think summer would be the time of taking it easy, but trying to get my “day job” work done at home when the kids are out of school is taking its toll. Cooking has been more repeats than experimentation and what new recipes I’ve tried, I’ve been remiss in documenting. I do remember to take pictures and will use those as a reminder of what I need to add here, but in the meantime…
Thumbing through an issue of Cooking Light the other day, I spotted a picture of some curried chicken salad that looked and sounded so good for a cool lunch one hot day, I resolved to cook some extra chicken one night at dinner to ensure I could make it for lunch. I was not disappointed at all. I know food fanciers might scoff at the jars labeled “curry powder” sold at the local grocers, but this was somehow a comfort food for me. I certainly never ate “real” Indian food until ten years ago. And I didn’t try to cook any until a few years ago, although I certainly have some favorites now. Still, bottled curry powder was reminiscnet of my childhood. I can remember my mom making a few things with it, although not many. Somehow I suspect perhaps there was a chicken salad with curry powder because this tasted very familiar!
One chicken breast made two servings for me, so expand as necessary. I mixed and ate it at lunch today, with the chicken breast from last night. I suspect it will be even better tomorrow after the flavors have melded together a bit more.
Curried Chicken Salad
- 1 chicken breast, cooked, skinned, and chopped
- 2-3 Tbs mayonnaise, depending on how big the chicken breast is
- 1 tsp curry powder
- 1/2 a tart apple, chopped
- 1-2 Tbs a little box of raisins
- 1 stalk celery, diced
- salt to taste
- Mix together the mayonnaise and curry powder.
- Add the rest of the ingredients and stir, tasting and adding whatever seems to be missing.
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