Dreamy, dreamy, dreamy. That’s all I have to say. For the pita recipe see the post of the same name. Here’s how I do my curried chicken salad:
2 cooked chicken breasts, shredded or cubed (canned chicken also works great for chicken salad; 2 12-oz cans ought to do it)
2 stalks celery, diced
2 green onions, thinly sliced
1/3 C raisins
3 Tbs toasted walnut pieces
2-3 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground ginger
1 Tbl honey
mayonnaise
(Diced red pepper would also be great in this, but I was all out.)
Directions: mix everything together, adjust your seasonings, etc. If you like your curried things to be exceedingly yellow, you can add a little turmeric. As for the mayo: I don’t like to tell people how much to use; I feel like mayo is a really personal thing. My mother-in-law mixes mayo and plain yogurt and has great success with that. Your mayo quotient is really up to you. As for the sandwich, I recommend tomato slices and some good, crispy lettuce leaves!
Anything with raisins, walnuts and curry draws my attention. Loved the chicken salad but need to tweak the mayo better next time. I plan to try my luck with the wheat pita in the upcoming month so I will make the chicken salad again.
ReplyDeleteSarah, I love your blog and your editorial comments about the recipes and possible variations. As you probably guessed.......This gets another thumbs up rating.