Friday, February 12, 2016

Chicken Curry Salad

The home chef might not think of making what many consider a summer sandwich salad in the depths of winter, but the RQ says, "Think again!" Curry is a blend of spices many which are warming: cardamon, ginger, cinnamon, cayenne, and coriander! And for as many spices that make up the blend there are quite a few blends from which to choose! Thus, the cook can easily adapt this recipe to personal taste! The RQ particularly likes a blend that contains saffron and cardamon, traditionally know as Maharajah Curry. Saffron and turmeric in this blend create the yellow color to the dish that is quite pleasing to the eye! There's nothing more satisfying on a cold winter's day!

Make a lightly toasted sandwich with a few leaves of fresh spinach for a delicious sandwich or simply pile your chicken salad on top of a bed of your favorite greens!

Curry Chicken Salad

chicken breasts (boneless), boiled and chopped
onions (1 whole) 1/2 sliced; 1/2 chopped
garlic (5 cloves) 3 clove chopped; 2 cloves chopped fine/smashed
salt, healthy dash (for boiling chicken)
1 inch piece ginger, peeled and chopped fine/grated
1 Tbsp Curry
1 tsp Cumin
1/3 cup walnuts, raw, chopped (nut of choice/toasted if preferred)
1/3 cup dried cherries, chopped
3/4 cup mayonnaise (mayo of choice)
1/4 cup cilantro, chopped
salt & pepper to taste

In a medium dutch oven or saute pan add enough water to cover the chicken breast, sliced onion, and roughly chopped garlic. Bring to a boil, cover and simmer til chicken cooked (10-15 minutes). Meanwhile, in a skillet saute chopped onion, finely chopped garlic, and ginger. Once chicken is cooked, chop and add to saute mixture (onions & garlic in boiling water discarded). Add curry and cumin. Stir to combine and heat on low to let flavors begin to meld. Salt and pepper can be added when adding mayonnaise later. Often the salt added to the chicken while boiling is sufficient for seasoning. I like to cool the mixture down a bit before adding the mayonnaise and fresh cilantro. Place the chicken sauteed mixture on a pie plate to cool in the freezer for 10 minutes stirring two or three times. I then add the walnuts, cherries, mayo, and cilantro. The salad can be stored in the refrigerator for 3-5 days or enjoyed your favorite way right away! Enjoy!

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