![]() Even if the salad isn’t for them on that particular day, they still have nourishing ingredients to enjoy. Talk about how the ingredients are used to make the salad and encourage him/her to sample the individual ingredients and “just try one bite” of the salad (maybe with crackers or bread). Prepare a few (extra) familiar ingredients (mango, celery, chicken, and whole raisins) and place them on a plate. I understand this is the kind of meal that many kids (including my eldest) are skeptical about tasting. It’s the kind of meal that doesn’t require much effort (other than chopping and stirring) or heating the oven (well, other than roasting or crock-potting the chicken).īefore sharing the recipe, let’s talk about kids and this salad for a minute. In fact, I think the fresh mango offers a bit more flavor and freshness to the salad than the chutney originally did.Ī quick-fix meal, like today’s curry chicken salad, is the perfect way to enjoy these final summer days. The mango worked perfectly as a substitute. Since I don’t usually stock mango chutney in my fridge (actually, I’ve never purchased chutney before), a fresh (honey) mango became my at-home substitution. Upon arriving home, I had to make this salad for myself–it was that unforgettable. The combo struck me as unusual, but each ingredient worked perfectly to balance out the slightly sweet, earthy, and savory salad. Ingredients: Chicken Breast (Water, Contains 2 or Less of Kosher Salt, Dextrose, White Distilled Vinegar Powder Maltodextrin, White Distilled Vinegar, Tapioca Starch, Rosemary Extract Sunflower Oil, Rosemary Extract, White Pepper, Onion Powder, Garlic Powder), Curry Dressing (Soybean Oil, Mango Juice Concentrate, Lime Juice Water, Lime Jui. There were quite a few ingredients on the label that I consider to be typical for a curry chicken salad (chicken, onions, celery, mayo, curry, and even turmeric), but there were also a few that aren’t so typical, mainly mango chutney and raisins. ![]() The salad received rave reviews from everyone in attendance.Īs a good recipe developer does, I asked for the top of the chicken salad container so I could check out the ingredients. One of the items packed was a curry chicken salad from Whole Foods. The Saturday we arrived in East Lansing, my Aunt packed a picnic for an outing. The initial idea for combining these ingredients actually came from our trip to Michigan. 2 lbs cooked chicken breasts, diced 1 stalk celery, diced 2 mangoes, peeled, pitted and diced 12 - 1 teaspoon curry powder 14 teaspoon ground cumin. published A few hints of sweetness take this classic curried chicken salad into a winner that you can stuff into bread or eat as lettuce wraps. Just one bite will convince you, like it did me, otherwise. “Balance? That just sounds like one strange combo?” <–Maybe that’s what you’re thinking. The onion and celery also provide the crunch needed to balance out the softer fruit and chicken. The sweet fruit balances the savory ingredients: chicken, onion, and celery. The balance of the earthy curry and turmeric perfectly pair with the sweetness of mango and raisins. I believe the answer can be summed up with one little word, balance. This salad is the best curry chicken salad. What makes today’s recipe so good? Okay, let’s revisit that, because good isn’t good enough here. Well, maybe they aren’t fully converted from a curry-hater to a curry-lover that quickly, but they certainly are quick to endorse this salad as “amazing”.įriend, meet THE BEST curry chicken salad. One bite is generally all it takes for the not-really-into-curry visitor to turn into a curry-lover. Since I’m one determined gal, I always suggest that our visitors, “just try one bite” before going with the “regular” chicken salad option. Each time this salad is served, I’m met with the same reaction from our guests, “I’m not a big curry fan.” I personally feel that way about curry, too. I like to eat it cold on a bed of greens or toast it on a piece of high fiber bread or crackers with a little melted cheese.Today’s recipe has become a regularly prepared meal in our kitchen, particularly when we have company over for lunch (along with “regular” chicken salad). This is one of those recipes that tastes good a few hours after cooking. ![]() Pour dressing mixture into chicken in the larger bowl and mix well Arrange your ingredients: Steam chicken breasts in a steamer basket until no longer pink in the middle. Total cost: 11.81 - compare to 25.00 at Whole Foods for the prepared salad that's less than HALF the price) Instructions. In a separate smaller bowl, mix together curry powder, Greek yogurt, salt/pepper and apple cider vinegar muchi curry powder (0.16) Salt and pepper to taste. In a large bowl, mix together chicken, celery, raisins and almonds But I would say this is better, as there is no canola oil and it won’t cost you $20 per bite :)ġ/2 lb chicken breast (cooked any way you’d like)ġ-2 tsp curry powder (start with one and see)Įither cube or shred the chicken into bite-size pieces This recipe is something I created after years of being obsessed with their version of Curry Chicken Salad. One of my favorite things to do for lunch on the go is pick up Whole Foods salad bar.
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