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Curried Chicken Salad

While on our recent vacation down to San Francisco and Ashland, my stomach got to rumbling every time I saw curried chicken salad at a grocery store. It was, indeed, yummy, so I decided to try making some of my own. The variety across all of the zillions of recipes I found on the web convinced me to just take my own stab at it, with the intention of playing around with the recipe each time, eventually (and asymptotically?) homing in on Pavel's Favorite Curried Chicken Salad.

I just finished making the first batch, and while I'm waiting 24 hours for the flavors to combine and settle before judging its success, I thought I'd revive this blog with the first-iteration recipe:

3 lb. boneless, skinless chicken breast, cooked and diced
1 cup plain Greek yogurt
1/4 cup deli mustard
3 stalks celery, finely chopped
1/4 cup slivered almonds, chopped a bit finer
1.5 oz. raisins (i.e., one mini-box)
2 Tbsp. crushed garlic
3 tsp. curry powder
1/2 tsp. cumin
1/2 tsp. ginger

Combine the yogurt, mustard, garlic, and spices in a small bowl, mixing them together well. Put the chicken in a large bowl with plenty of room for further mixing, and then add the yogurt mixture and stir well. Add the celery, raisins, and almonds, and mix everything together thoroughly. Store in the fridge for several hours (or overnight) before serving. Yields about 55 oz., or 9 servings of about 6 oz. each. Nutrition per serving: 256 calories, 7.6g fat, 6.8g carbs, 0.5g fiber, 3.9g sugars, 40.4g protein.

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