Chicken Salad

I had been craving chicken salad from a local restaurant on Sunday. Of course they are closed on Sundays. But, Stephen used to work there, and he was home. I thought that between the two of us we could figure out the recipe (or close enough) for us to enjoy some chicken salad.

They use boiled chicken breast. We didn’t have those, but we had some leftover rotisserie chicken and had a large can of chicken breast. Chopped up both (drained the canned chicken), and placed in a bowl.They also serve this salad with sliced red grapes. We prepped those as well.They use a food processor, and yes, I have one but didn’t really want to use one. I had my old food chopper and made good use of it. This is about one medium sized stalk of celery, minced.They use a yellow onion, I had purple. Minced as well and about 1/4 of the onion is all we needed.About a cup of mayonnaise, and 1/4 cup of lemon juice. Also, ground black pepper (again, to taste).Another topper is sugared pecans. I always seem to have pecan halves in the freezer (bonus), so I got out about a cup, and placed them in a skillet. I also added about a tablespoon of white granulated sugar, and about two teaspoons of brown sugar. Sauteed until melted, and the pecans are crispy.My plate with 1/2 cup of chicken salad, and a teaspoon (or a little more of the pecans), some grapes, and 3 crackers. So yummy.

Loved that Stephen and I made this, and that I have enough for the week at work.

Blessings.

I have been craving curry spice lately, and trying to find recipes just so I can use my curry.

I “Googled” it—
and found this:

Chicken Curry Salad for Two

2 cups cooked chicken, shredded
1 cup celery, chopped
2/3 cup pecans, chopped
1 head endive, washed & separated into spears
Kosher salt & pepper to taste

When ready to serve, combine chicken, pecans and celery in medium bowl, and toss to combine. Next add approximately 1/2 cup dressing (recipe below) to mixture and stir to coat. If you prefer your salad creamier, add more dressing. To serve, arrange endive leaves on plate and fill with chicken salad. Top with extra pecans.

For dressing:

2 cups mayonnaise

Pinch cayenne pepper

2 tbsp. curry powder

1/4 tsp. Tabasco sauce

1 tbsp. lime juice

Place mayonnaise in bowl of food processor or blender. With blender on low, slowly add cayenne powder and mix until smooth. Scrape sides, and repeat process with curry, Tabasco and lime juice. The dressing can be stored in the refrigerator until ready to use, for up to one week.

Let me begin by saying that I did not have all of the ingredients listed. I did have lemon juice, and canned chicken, and a really nice spring mix salad. I just winged it…so to speak.

I chopped the celery and the pecans. Opened and drained the chicken. Mixed all of those together and added the kosher salt and pepper. I mixed the mayo, lemon juice, curry, and Tabasco.

I mixed the wet ingredients in a bowl. A mixer or food processor is really too much, I think. You can use as much or as little of the dressing as you like. I don’t like a lot dressing on my chicken. I do have enough for a wrap for lunch next week. I also didn’t use the cayenne pepper.

I also didn’t have Endive. Spring Mix is a nice start – and maybe a wrap for dinner? Yes.

I used a nice bit of lettuce, and then topped with the chicken salad mix.

Roll up your wrap and enjoy.

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