Chicken Curry Salad in Endive Boats
Happy MAY day!
This is obviously not a MN scene but I think this is such a gorgeous photo and it makes me smile looking at this photo and thinking about the day when flowers will be popping up around here. Hopefully soon. For now, we are in a Winter Storm Warning. Yup…but anyway!
Some exciting news! Today is the last day you will see the old butcher block countertops in my photos because today we are getting NEW KITCHEN COUNTERTOPS! You know you are grown up when you get so incredibly excited about home improvements.
The butcher block countertops have been in the house for goodness knows how long, and they are terrible when it comes to stains and I don’t want to even think about any possible bacteria in the crevices.
After much price shopping, stone shopping, and style shopping, we have decided on granite countertops. We went with a gray with specks of gold and red. It will be done by the time I get home this afternoon and I am ecstatic. I can’t wait to show you the refurbished kitchen later this week!
Lunch yesterday was a bunch of small meals throughout the span of 11:00 and 2:00. Here’s one of them…
The afternoon included a lot of food prep time. In the morning I started two large chicken breasts (thawed) in the crock pot, seasoned with salt, pepper, garlic powder, and onion powder, and a cup or so of homemade chicken bone broth. I covered the pot, set it on low and the chicken was done in three hours.
On the dinner menu: Chicken Curry Salad in Endive Boats!
Once the chicken was cooled I pulled it apart and set it aside. I got started on my curry sauce experiment; adding a sprinkle of this, a touch of that, and tasting along the way. This was part of my other small lunch meal. After some time, I came up with what I think is a VERY delicious Chicken Curry Salad recipe!
The chicken and the curry sauce before it was mixed together (not the most appetizing photo). Later I mixed in cilantro, green onions, and raisins too.
The kitchen sure took a beating with all of this food prep!
Note the white backsplash next to the yellow paint–we removed the wooden backsplash to prepare for our new counters and the new backsplash of course. Also, Dana loosened the countertop in preparation of removal so that all we had to do last night was pull it up and out of there. This ended up being a bigger task than we were expecting, but we got it out of there nonetheless.
After the chicken was mixed with the sauce, I covered the bowl with plastic wrap and let it sit in the fridge for 4-5 hours. This helps the flavors blend together and “get to know each other.”
Once dinner rolled around, I gave the chicken one last stir, added in the celery and almonds at the last minute because I didn’t want to risk them getting soggy, taste tested it one more time, and scooped it on to some beautiful endive leaves. We went super classy with the Dixie paper plates last night because of the kitchen demolition.
You could enjoy this chicken salad on a whole grain wrap, in a lettuce cup, with endive boats, celery, zucchini, or on a lettuce salad. It was a really nice change of pace dinner!
| Chicken Curry Salad | Print |
- 3 cups cooked chicken breast, shredded
- 2 Tbsp. cilantro, chopped
- 3 Tbsp. green onions, diced
- ⅓ cup raisins
- juice from ½ a lime
- ¾ cup Greek yogurt
- 3 Tbsp. Light Mayo
- 2 tsp. apple cider vinegar
- 1 tsp. mustard
- 1½ tsp. honey
- 1½ Tbsp. curry powder
- ¼ tsp. garlic powder
- ½ tsp. ginger powder
- salt and pepper
- ¼ cup celery, diced
- 3 Tbsp. almonds, sliced
- In a large bowl combine chicken, cilantro, onion, and raisins. Set aside
- In a small bowl mix together lime juice, yogurt, mayo, vinegar, mustard, honey, curry, garlic powder, ginger, and salt and pepper.
- Pour over chicken and stir until chicken is evenly covered in sauce. Cover with plastic wrap and refrigerate for 3-5 hours.
- Remove from fridge, add almonds and celery, stir, and test for seasonings. Adjust if needed.
- Serve in endive leaves, in a whole grain or gluten-free wrap, whole grain or gluten-free bread, in lettuce cups, or on top of a lettuce salad.
This was super tasty and what’s great about it is all of the prep can be done ahead of time so that once dinner rolls around, all you need to do is throw it on a wrap and eat it up! Also, research is showing that curry (namely the main ingredient turmeric) may have some health benefits such as aiding in alzheimer’s prevention, reducing inflammation, easing digestion, boosting immunity, and more.
Have a happy Wednesday my friends!
Do you ever cook with curry? How do you usually use it?
