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Chicken salad is a classic lunch item and a family favorite. This is one version we especially like.
January 11, 2010
Jackson’s Lunch:
Chicken salad is one of those things almost everyone seems to like. It’s simple. It’s versatile. What’s not to like? My family is no exception; we love it!
Curried Chicken Salad is a version we are particularly fond of. I use roasted chicken breast. Store-bought rotisserie chicken or canned chicken breast work, too (drain first if you use canned). Shred the chicken. Add plain yogurt to moisten. Sprinkle in a good amount of curry powder (for two large chicken breasts, I use about two tablespoons–we love curry, though). Mix in chopped cashews, a few chopped scallions, a small handful of raisins or dried cranberries and some cilantro. Season with salt and pepper.
It’s great on greens, which is how Jackson had it today. It’s also quite tasty on toast (we like it on rye) or by itself. It’s a nice alternative to classic chicken salad.
Oh my goodness, Miranda! This looks, and I’m sure, tastes, wonderful! You inspire me!
Thanks Sarah. It is pretty good, though, I realized today that in my original post I forgot an important ingredient–raisins. I’ve since updated the post to include raisins in the list of curried chicken salad ingredients. I really think it makes the salad so much better. Plus, a little sweetness is a good selling point when trying to get children to eat–period! Let me know if you try it and how it turns out. Miss you! –Miranda
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