April 22, 2011

Curried Chicken Salad.

I often get in a lunch rut - skipping it altogether, grazing, or eating a simple salad. For Christmas, my mother-in-law gave me a cookbook from Alice's Tea Cup in NYC, featuring many of their popular recipes. I bookmarked their curried chicken sandwich, thinking it was a fun twist on a classic & would add some pizazz to my otherwise boring weekday lunches.

It is one of those recipes that is perfect on a day where you want something different, but don't have the time or energy to go to the store; chances are you have all the ingredients in your refrigerator/pantry right now (& if not, simple substitutions can be made). The recipe makes enough for 4-6 sandwich servings, but can easily be scaled up or down.

The chicken was perfectly moist from being roasted and the salad was a perfect combination of tangy & sweet. This was a wonderful addition to my lunches this week and will be a recipe I make again.

Curried Chicken Salad
Alice's Tea Cup

4 medium boneless, skinless chicken breasts
2 Tbsp curry powder
1/4 C apricot jam
1/4 C sour cream
1/4 C mayonnaise
1/4 C finely chopped celery
1/4 C finely chopped red onion

Preheat oven to 350° F.

Rub the chicken breasts with 1 Tbsp of the curry powder, place them on a baking sheet, and roast until a meat thermometer registers 160° F, about 20 minutes. Let cool.

Meanwhile, in a large mixing bowl, combine the remaining 1 Tbsp curry powder with the apricot jam, sour cream, and mayonnaise.

When the chicken is cool, cut it into 1/2-inch cubes. Add the chicken, celery, and onion to the bowl and stir well. Season to taste with salt & pepper.

Serve on sliced bread, in a wrap, or over a bed of greens.


Trish said...

Definitely going to try this one for Scott! He gets into major lunch ruts and since he can't eat salad or the such it's hard to figure out something good for him. He loves curry (I don't), so I bet he'd really like his!

Michelle said...

I seriously love everything you post. Everything.