I have a point. I think. It wasn't about where she ate (or even that she was eating at all), but what. A recipe came with said story and it caught my eye: Curried Chicken Salad. Yes, please! Can we collectively rename it the 'Came to My Senses Chicken Salad.' Or how about 'Free to Date a Man My Height Chicken Salad?'
According to the article, the recipe originally came from the Alice's Tea Cup Cookbook. I made it my own, and that's the recipe I'm sharing. It was really tasty. I'm already thinking of new variations. My husband suggested Craisins and I agree they would be a lovely addition. Enjoy!
- 1 cold whole rotisserie chicken (from the deli case at the grocery store)
- 1 1/2 Tbsp curry powder
- 1/4 cup apricot preserves
- 1/4 cup sour cream
- 1/4 cup light mayo
- 3/4 cup celery
- 3/4 cup finely chopped red onion
- salt and pepper
- Dice up all the meat from the rotisserie chicken. Discard skin and bones. Place meat in a large bowl.
- Chop celery and onion and add to chicken.
- In a small bowl, combine curry powder, apricot preserves, mayo and sour cream. Whisk until well combined and smooth.
- Add the dressing to the chicken/veg mix and stir until well combined. Add salt and pepper to taste.
- Chill for about 1 hour and serve on whole grain bread.
I like a lot of crunch in my salads, so I really ramped up the onion and celery quantities. It turned out perfectly. Another thing I like is that it's not too mayo-y. I'm not a big fan of this condiment, so I liked that I didn't have to sacrifice the creaminess, as the sour cream stepped in to save the day.
|I couldn't find any whole leaf lettuce in the fridge and improvised with cabbage leaves.|
My husband liked it so much that he at it again the next morning on a hot dog bun.
Let me know what you think! Of the recipe, not the hot dog variation. He's odd. And he knows it.