Tuesday, September 9, 2008

Curry-in-a-Hurry Rotisserie Chicken Salad

(adapted from rachaelray.com)

  • 1 pound rotisserie chicken meat, skinned, boned and diced (I used one cooked breast and halved the following ingredients for 2 adults)
  • 3 ribs celery, chopped
  • 1 cup seedless red grapes, halved
  • 1/2 cup shredded carrots (a couple of handfuls)
  • 4 scallions, chopped on an angle (I used green onions)
  • 1 cup plain yogurt
  • 2 tablespoons curry powder or 2 rounded teaspoons mild curry paste
  • Salt and pepper
  • 2 tablespoons mango chutney, found on condiment aisle
  • 1/4 cup sliced smoked almonds (2 ounces)
  1. Combine meat, celery, red grapes, carrot and scallions. Add curry to the salad and toss to evenly distribute the curry. Add mango chutney and toss. Season the salad with salt and pepper, to your taste.
  2. Garnish with toasted almonds.
  3. Serve with warm rolls or crackers, or over lettuce.
We tried it! Way more interesting than regular chicken salad, in my opinion. However, you have to be a person that likes these flavors- curry and mango chutney are not for the dull in taste buds! It wasn't sweet; I thought it might be but mango chutney has a sweet/sour thing going for it that takes away sweetness. Some people use apricot preserves in place of the chutney and that would definitely sweeten it up! A nice, flavorful, cool meal. I got the picture from flickr since I forgot and that is pretty much how it looks!

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