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.