Wednesday, June 01, 2011

Curry Chicken Salad with Red Grapes

This is a nice recipe for left over chicken. Start by cubing 2C cooked chicken. Prepare your pasta according to package directions. (By the way, there is a very good article on pasta preperation in the May 2011 Bon Appetit, link at the bottom). Cut 1/2C red seedless grapes in half and add to the chicken. While the pasta is cooking prepare the dressing by mixing 1/2C mayo, 1/2C plain Greek-style yogart, 1T fresh lemon juice, 1-1/2t curry powder (we are fans of Penzey's spices). We used 1t of hot curry powder and 1/2t sweet. You could vary the proportions as you see fit. Drain the pasta and add the the chicken and grapes. Toss in 1/4C diced celery and mix with the dressing. We served the salad on a bet of arugula which gave a nice bitter contrast to the sweetness and the curry. Enjoy on the patio with a glass of chilled, dry white wine...or a rose` perhaps.



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