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January 6, 2011

Recipe for curried chicken salad with bell pepper, peanuts and raisins

Curried chicken salad

Every weekend I make chicken stock from a rotisserie chicken I nibble on throughout the week, but this past weekend I made the real deal, chicken stock from scratch. That left me with a whole bird's worth of boiled chicken meat that had given up most of its goodness, with just enough flavor and texture left for a chicken salad with an assertive dressing. I make the sauce with Miracle Whip, because I love it, and with hot curry powder, because I love that. Sweet curry powder kicked up with a tiny pinch of cayenne makes a fine substitute, or omit the heat altogether if you wish. Peanuts and raisins are traditional curry garnishes that seem right at home in this dish.

Curried chicken salad

Curried chicken salad with bell pepper, peanuts and raisins

From the pantry, you'll need: Miracle Whip or mayonnaise, hot curry powder, honey, rice vinegar, black pepper, roasted unsalted peanuts, raisins.

Serves 3-4.

Ingredients

1/2 cup Miracle Whip or mayonnaise
1 Tbsp hot curry powder (or 1 Tbsp sweet curry powder + a pinch of cayenne pepper)
1 Tbsp honey
1 Tbsp rice vinegar
1/4 tsp fresh black pepper
2 cups cubed cooked chicken breast
1/2 large red bell pepper, cut into cubes the same size as the chicken
1/4 cup roasted, unsalted peanuts
1/4 cup golden raisins
2 Tbsp roughly chopped fresh flat-leaf parsley

Directions

In a medium bowl, mix Miracle Whip or mayonnaise, curry powder, honey, rice vinegar and black pepper. Taste, and adjust seasoning if needed with more honey or pepper.

Add remaining ingredients, and stir well to combine. Serve atop lettuce leaves, or combine with 2 cups of cooked low-carb pasta for a one-dish meal.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Curried orzo chicken salad
Chicken salad with mustard sauce and lovage
Spicy Asian grilled chicken and pasta salad
Wild rice and chicken salad
Cucumber and chicken salad with sesame ginger dressing

Other recipes that use these pantry ingredients:
Curry tofu noodle stir-fry, from Sunday Nite Dinner
Crab cakes with lemon garlic aioli, from Kirsten's Recipes
Southwestern cole slaw, from Simply Recipes
Vietnamese carrot pickles, from White on Rice Couple
Honey balsamic bean salad, from 101 Cookbooks

Comments

This looks like it would be good to take in for lunch!

I love chicken salad with curry! I make mine almost the same way, but I sometimes add chopped apples in too. Looks great!

Can't do much spice around here (old Mr. Bland), however, my chicken salads always get pinch. I generally throw in some pecans, or walnuts instead of peanuts. Macadamia have also been in it. And always some celery for extra crunch. Hope the new year is off to a great start for you and your family. Especially with health!!

I make something similar but add rice - this is a better alternative for me now on Day Six of South Beach Diet Phase One 2011. Minus the raisins and honey. Now that I think about it, better wait until next week. Yum: Something to look forward to.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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