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Saturday, February 6, 2010

CEiMB: Curried Chicken Salad


I’m late in posting my weekly CEiMB recipe because, quite frankly, I was hesitant to make it. For one thing, I was less than impressed with the last chicken salad we made. Also, I didn’t know if I would like curry powder, even though I recently discovered a love of Indian food.

I reconsidered, though, after reading through the recipe and realizing that it is not that different from my standard chicken salad. It is basically the same, except substituting almonds for walnuts and adding both curry powder and cilantro. Plus, I have heard about the popularity of curried chicken salad and even saw an episode of Barefoot Contessa where Ina Garten prepared it, so I gave it a try.

On a side note, I LOVE Ina Garten’s food. I think her show is a little very unrealistic and it drives me a little crazy (seriously, who entertains that much and has that many male friends?), yet I watch it daily and have prepared her food on many occasions.

Back to CEiMB: this week we were hosted by Sarah of Sarah’s Kitchen Adventures. To see the recipe, click here or visit Sarah’s blog.

curried chicken salad 1

I skipped the first part of the recipe, which called for poaching the chicken in chicken broth. I just pulled some frozen chicken breasts out and boiled them in water. I also did not toast the sliced almonds, but that was only because I forgot to do it!

Overall, I was pleased with the result of this recipe. The curry powder was not overwhelming but added a spicy warmth to the salad. I also liked the cilantro in the recipe because it made the chicken salad taste very fresh. I think this may be a permanent addition to my chicken salad, curried or not.

I ate the chicken salad as pictured, over greens, but I think it would be much more filling as a traditional sandwich. I also liked Sarah’s suggestion to serve it with pita chips, which I may try with the leftovers.

Thank you, Sarah, for a great CEiMB pick!


Ed Schenk said...

Try adding some Major Grey Chutney to your Chicken salad next time. It's outstanding!

Kathy S. said...

So Rachel, we were equally inspired this week! I, too, watch Barefoot Contessa and love her, but really, who has the time to make their own chicken broth and the money to buy truffle butter? But, I had been craving chicken salad for some reason this week, and when I saw her make it, I thought - hey, I can do this. Granted, I sought out the simpler Rachael Ray recipe, but, i had leftover greek yogurt in my fridge and used it instead of regular yogurt and it still turned out deliciously. I also took a shortcut and bought a rotisserie chicken rather than cook my own. It was definitely a welcome change from blah turkey and cheese! I'll have to try out the Ellie recipe next!

Ysabel said...

Mmm. This looks very similar to my fave chicken salad recipe, but I'm a bit of a psycho when it comes to curry powder and citrus, so I probably put at least 2 or 3 tablespoons of curry in mine and a TON of lemon juice. Some other stuff I like to put in chicken salad: dried tarragon, dried cranberries and walnuts/pecans.

Oh man, now I wish I had the ingredients here to make some! Maybe a trip to the grocery store is in the cards for tomorrow...

thenotsoskinnykitchen said...

Good for you for giving it a try! After the shrimp roll last summer, I just don't think we'll be trying any creamy salads for a while. I didn't hate it, but Ryan couldn't even eat more than one bite. I am really curious about this one because of the curry, but I'm not usually a fan of mayo-based salads so I'm not sure... it got such good reviews from everyone though! Glad you enjoyed it! Hope you guys are faring OK through this storm.

TeaLady said...

Glad you liked this one. It was pretty tasty.

I left out the grapes cause I couldn't find any good ones. Next time...

Yours looks lovely.

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