CURRIED CHICKEN SALAD
I love chicken salad, and I love curry. So this seemed like a no-brainer. The one thing I did differently from the recipe is use plain yogurt instead of mayonnaise, because I can’t get past the fat content of real mayonnaise. I had considered just getting fat free or low fat mayo, but the truth is that while I was at the supermarket I forgot about the mayo all together. I already had some plain yogurt so, like the lazy bitch that I am, I decided to use that rather than go out again JUST for mayo.
OVERALL RESULT:
I liked the idea of this more than the food itself. It wasn’t terrible, but I couldn’t get past the “yogurt juice” that needed to be drained out every time I opened the tupperware. Which is why the recipe called for mayo, and not a lazy substitute. I would make this again, and I would follow directions.
RECIPE:
2-3 boneless chicken breasts, skin removed
2 stalks celery, strings removed
1/4 cup fresh cilantro, chopped
1 cup real mayonnaise (not salad dressing)
1/2 medium onion, finely minced
1 teaspoon curry powder
2 cloves garlic, minced
lettuce leaves, for serving
paprika (optional)
Simmer the chicken in water (or chicken broth if you have it) then reserve for making soup later on. Do not allow the water or broth to boil.
Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the cilantro. Peel and dice or mince the onion and garlic.
Stir the curry powder, onion, and garlic into the mayonnaise, mixing well.
Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks. Add to the mayonnaise. Mix well.
Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the chicken mixture onto the center. Garnish with a sprinkle of paprika and top with a sprig of cilantro.
