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Saturday, May 29, 2010

Curried Chicken Salad

We recently had a pot luck at work this past Friday to kick off the beginning of summer...or well, when it starts to feel like summer at least. I decided to bring Curried Chicken Salad, that I served in small pita halves. Everyone loved it! I tripled the recipe below to make roughly 30 pitas. But if you use the recipe given here, it will be an excellent lunch for at 2 days at least. Feel free to serve on top of greens or in a pita like I did.

2 large chicken breasts (roughly 1 lb.)
1/2 cup light or regular mayo
1 t. honey
2 t. curry powder
1 t. ginger
1/4 t. salt
1/4 t. pepper
1/4 cup thinly sliced green onion (both green and white parts)
I like to add a little more variety here:
1/2 cup golden raisins
1/2 cup red seadless grapes, halved (not pictured)
1/2 cup chopped pecans (not pictured)

Place the chicken breasts in a pot with enough hot water to cover them. Simmer gently, covered, for 15 to 20 minutes, never letting the liquid boil. Make sure the chicken is done by slicing it in half to make sure it is no longer pink. When the chicken is done, set it aside to cool.

In a large mixing bowl, combine all ingredients except chicken and green onions and mix well.
When chicken is cool enough to handle, tear or cut into bite-size cubes and mix with mayo mixture. Add a little more mayo if you want until the salad is the consistency you want. Last, add the green onion. Refrigerate and serve chilled.

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