Being Creative With Chicken Salad

Recipe: Curried Chicken Salad

I spent last weekend and early this week up at a house my parents rented in Prescott.  It was cold and rainy and perfect.  I read books, made a baby quilt, and slept.  It’s amazing what one can accomplish when there’s no cell service or internet.  A problem occurred when I returned home: an empty fridge.  I searched my pantry for something to make, not even thinking that I could turn my ravenous hunger into a post, but here I am.

I know the other Amanda did a post a few weeks ago about chicken salad, but now I’m going to do my twist on it.  At the time she wondered what else she could add to jazz it up, and I suggested she add curry powder.  I love curries of all kind, so that’s what I decided to make.  I had all the essentials in my pantry, so I got to work.

One issue with making anything with which you need to use a can opener: these two.  It doesn’t matter where in the house they are, if the can opener sounds, Oliver and Toby will be in the kitchen within five seconds.  Sure they look cute, but they’re actually sort of evil super geniuses.

If there’s one ingredient I think is necessary for chicken salad, it’s some sort of nut.  I had a bag of shelled, dry roasted pistachios, so I figured that would be perfect.  I shelled about half a cup of pistachios and then chopped half of those.  I decided that leaving some whole would make for a good texture.

It’s so colorful!

There are a few foods for which I refuse to use the low-fat option.  Butter, cheese and mayonnaise are my three big ones.  (I’ve also recently switched to 1% milk after reading a few articles about how it’s better for you than skim, which was like drinking cream at first.) I mixed the mayo and curry powder together before I added it to the other ingredients.  I then added more curry, so really it’s just one of those things you have to do to taste.  I ate the salad immediately with some sesame flatbread crackers from Sprouts.

Rating: I’d give this a 4.5 out of 5, but we’ll round down to a 4.  I really liked it and thought the curry definitely added something extra.  Next time I’d add some green onions and fresh cilantro, but for something that’s made out of post-vacation pantry and fridge leavings, I’m satisfied.

Curried Chicken Salad
Author: Manda
Serves: 4
  • 1 large can cooked chicken breast
  • 1 stalk of celery, diced
  • 1/3 cup of dried cranberries
  • 1/2 cup of dry roasted pistachios
  • 2 tbsp mayonnaise, or to your desired consistency
  • Curry powder, to your taste/spice level
  1. Mix chicken, celery, cranberries, and pistachios.
  2. Mix mayo and curry powder, add to other ingredients.
  3. Refrigerate an hour or so before serving, if so desired.

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