Thursday, April 22, 2010

Curry Chicken Salad

Looking for the Dove Chocolate Truffle Giveaway?  It's here.
I love to be the hostess. I am always looking for unique recipes that will be easy, yummy, serve a lot of people, and are inexpensive. I went to a luncheon with my bible study group one day, and my friend Kristen made us these fantastic Curry Chicken Salad sandwiches.

This is the recipe she used from Barefoot Contessa:

3 split (1 1/2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Gray's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup currants
1 cup whole roasted, salted cashews, chopped

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Now, LET’S GET REAL! Here’s my adjustment to the chicken preparation:

4-6 Frozen chicken breasts
1-2 cups Chicken Stock

Place the chicken breasts in a crock pot with chicken stock and cook on low for 5-6 hours.

Done. The chicken will be so tender it will shred on its own as you mix it with the rest of the ingredients.

Serve on croissants.
I use the ones from Costco which are huge and can be cut in half before serving.

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