June 12, 2010

Curried Chicken Salad

It's going to be a long, long time before I eat regular chicken salad again. It took my tastebuds actual DECADES to come to love curry, but the love is here to stay. I'd had curried chicken salad at a friend's bridal luncheon a good 10 years ago, but it's only been in the past few years that I've decided I really enjoy that tang. And not for nothing, but curry is pretty darn good for you!

After ABF's sandwich at Fika, I determined to make this, but I realized I have never owned a jar of curry. Ever! In my life! Until now (thank you, FreshDirect.com!)

It doesn't get much simpler than this: 3 boiled chicken breasts shredded with 2 forks, 3 stalks of celery, a few tablespoons of mayo, and 2 teaspoons of curry! I added the curry one tsp at a time to be safe. Next time, I just might add three. The curry gives it an amazing depth, a warm heat that is NOT spicy, and brings a lunch (and low-carb) favorite to new heights. In a word: YUM.

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