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Curried Chicken Salad

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Curried Chicken Salad

I make amazing curried chicken salad!

It’s wonderful stuffed in pita pockets, scooped out on a pile of lettuce for a salad, stuffed in a whole wheat tortilla wrap or even served at a party as an appetizer in puff pastry cups or as a dip with tortilla chips. It’s so versatile.

And it has everything from dried cranberries to shredded coconut, it’s wonderful.

When I serve it as a salad, I like to add chopped green apples on the side and sometimes red bell pepper.

Curried Chicken Salad

1 rotisserie chicken

2/3 cup sliced green grapes

2 tablespoons chopped cilantro

1/3 cup chopped red onion

2 stalks celery

1/3 cup shredded sweetened coconut

1/2 cup dried cranberries

1 1/4 cups mayonnaise

1 cup Light Miracle Whip

1 1/2 teaspoons curry powder (or to taste)

salt and pepper to taste

De-skin and de-bone your chicken. I save the skin and bones for stock. You can freeze them for that if you don’t plan to make stock any time soon. Then tear all the meat off the bird and chop it. I use everything, down to the wings.

Place in a bowl. Take about 20 grapes and slice them in thirds. Add the grapes to the chicken. Chop cilantro, red onion and celery and add it. Top with shredded coconut and dried cranberries.

In another bowl, mix mayo and Light Miracle Whip. Stir in curry powder and add a little salt and pepper. I use 1 1/2 teaspoons but if you have a poor quality curry powder, you may need as much as a tablespoon. Taste as you go so you don’t ruin it.

Then stir mayo mixture into chicken mixture. Cover and refrigerate an hour before serving to let the flavors marry.

This chicken salad is so creamy and delicious! If you have a better recipe, please post it. I want to try it.

Barbecue Ranch Chicken Salad- my brother-in-law says It’s the bomb.

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Does this salad look good, or what? It’s fabulous.

This restaurant quality salad is amazing and serves two as a main course or up to six as a side dish.

I call it restaurant quality because it’s really a restaurant rip off. The Cheesecake Factory serves an amazing salad like this, which was my inspiration for this recipe. That is one of my favorite things on the menu.

Salads don’t often “wow” people, but this one usually does.

Directions:

1 head of romaine lettuce

2/3 cup of canned corn, drained

2/3 cup black beans, drained

1 1/4 cups chopped chicken

2 Roma tomatoes, chopped

3 slices of bacon or 1/3 cup real bacon pieces

1/3 cup shredded cheddar cheese

French’s Fried Onion rings (like you use for the green bean casserole at Thanksgiving)

 

 

BBQranch2

Dressing:

1/2 cup Ranch dressing

1 1/2 tablespoons barbecue sauce

1 tablespoon salsa

Get a large serving bowl for this recipe. For the photo, I made this look pretty by stacking the ingredients, but you will need to toss this together with the dressing before you serve it.

Chop lettuce and place in bowl. Add corn, black beans, chicken, tomatoes, bacon and cheese,

Mix ingredients for the dressing together then pour dressing over salad and thoroughly toss to distribute ingredients and the dressing. Allow to rest for 5 minutes and then serve.

Wasabi and Cucumber Deviled Eggs for Easter

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I am still taking a break from my rotisserie chicken recipes to offer up some Easter dishes. Easter is one of my favorite holidays.

Easter would not feel like Easter without deviled eggs. My Wasabi and Cucumber Deviled Eggs are delicious and refreshing. There’s enough wasabi to taste it, but not enough to make your nostrils flare.

Whenever I cook for company, I try to find the middle of the road in terms of flavors. You can add more if you love wasabi or know your guests won’t mind extra heat. I am actually pretty traditional when it comes to deviled eggs, but I love these. It’s a slight twist on a classic.

Whenever I make hard boiled eggs, I always boil two or three extra because there’s always one or two eggs that is deformed or rips when you’re peeling it, so extras are essential. My recipe calls for six, so boil eight or nine. If you’re fortunate enough that they all work out, you can fill extra egg whites with deviled egg mix because there is always leftover yolk mix once everything has been mixed in.

Wasabi and Cucumber Deviled Eggs

Serves 4-6                                                                                                                                                                                                                                                                                                               *6 large eggs

2 tablespoons finely minced cucumber (be sure it’s minced fine)

3 tablespoons Miracle Whip

1 tablespoon Woeber’s Sandwich Pal Wasabi Sauce, plus ½ teaspoon

Salt and pepper to taste

If you have a favorite boiling method, use it. If not, follow mine.

To boil the eggs: Place eggs in a large pot so they are in a single layer and fill with water that rises 2 inches above eggs. Put on the stove and bring to a boil. When it reaches a boil, boil for 5 minutes. Cover the pot with a lid and turn off the heat. Let rest 15 minutes. Drain water off and then scoop ice over eggs to cool.

When cool, peel eggs and slice in half horizontally. Remove yolks and place in a bowl.

Mash yolks with a fork and then add cucumber, Miracle Whip, wasabi sauce and salt and pepper to taste. Mix until well combined and mostly smooth. Refill egg whites with this mixture and cover and refrigerate until time to serve.

Chicken Pot Pie with Refrigerator Biscuits

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Chicken Pot Pie with Refrigerator Biscuits

My drop biscuit chicken pot pie is a favorite in our house. It’s totally comforting with warm biscuits baked on top to soak up the juices in the dish. I use the refrigerator biscuits on top, so that saves time.

It’s packed with vegetables and I use whole milk instead of cream, to lighten it up. A dash of thyme and bay leaves lifts the flavor in this dish.

It’s a simple recipe, but will take longer than my usual recipes because you have to bake it for 15-20 minutes. But hey, I find that’s the perfect time to clean up and set the table.

Chicken Pot Pie

2 tablespoons canola oil

1 ½ cups chopped yellow onion

2 cups chopped celery

2 tablespoons flour

2 bay leaves

¼ teaspoon thyme leaves

Salt and pepper to taste

1 ½ cups chicken stock

3 cups whole milk

1 ½ cups frozen peas and carrots

4 cups chopped rotisserie chicken meat

2 packages small refrigerated biscuits

This makes a large batch, but you could halve the recipe and make it in an 8 x8 dish. If you’re a family, you will want the larger version because it’s delicious and you will probably eat more than you expect. This is the quintessential winter dish—down home and comforting. It’s a great recipe to make on a Sunday night.

Chop all ingredients and set aside.

Preheat oven to 400 degrees.

In a large pot, heat the oil over medium heat. When hot, add the onion, celery, flour, bay leaves, thyme and cook for 5-7 minutes. Stir to be sure the flour doesn’t burn. Then add a dash of salt and pepper.

Add chicken broth, milk, peas and carrots and cook 7 more minutes, stirring frequently. The sauce should be thickening. Add your chicken and cook about 3 more minutes.

If sauce is not thickening to your likening, remove ½ cup of liquid and whisk in 1 teaspoon cornstarch. Then whisk that back into the mix and turn heat up slightly. It will thicken. Keep in mind though, this is meant to be slightly soupy so that you can soak it up with the biscuits on top.

pot pie prei

When done, pour into a 13 x 11 baking dish. Topwith 15-20 refrigerator biscuits (these are the small ones). Bake for 15-20 minutes, until biscuits are golden.

Serve. Here’s a close up of the buttery goodness.

pot pie