Tag Archives: chicken

Curry Chicken Salad

25 Oct

Ingredients: Chicken thighs, shallots, garlic, brown rice, celery, apple, green onion, carrot, peanuts, butternut squash, shredded cabbage, mayonnaise, buttermilk, curry, cumin, ginger, garlic powder, honey, and salt.

Start by cooking four boneless skinless chicken thighs with two minced shallots and six minced cloves of garlic in a heavy bottom skillet. Chicken thighs take longer to cook than white meat, which is good because it gives the shallots and garlic time to caramelize into a savory paste. Remove the chicken and reserve the yummy shallots and garlic to use with the dressing later.

In a large bowl stir together half a cup of cooked brown rice (I like basmati because it is light and flaky), two chopped celery stalks, one chopped apple, three chopped green onions, one shredded carrot, one cup of cubed roasted butternut squash, one cup of shredded white or red cabbage, a quarter cup of unsalted roasted peanuts, and the cooled chicken thighs cut into small pieces.

For the sauce, combine half a cup of mayonnaise, one tablespoon of buttermilk, 2½ teaspoons of Indian curry powder, half a teaspoon of garlic powder, half a teaspoon of ground cumin, half a teaspoon of ground ginger, one teaspoon of salt, fresh ground peppercorns, a quarter cup of honey, and the reserved caramelized shallots and garlic.

Pour the sauce over the salad and mix it in.

This flavorful salad is great served cold all by itself, over a bed of fresh greens, or warm with pita, tortillas or naan.

Experiment: Try adding golden raisins and walnuts. Make it vegan by stir frying firm tofu instead of chicken and using vegan mayonnaise and soy milk in the sauce. Spice up the salad with cayenne, red pepper flakes, chili sauce, or another favorite hot sauce.

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Chicken Pesto Focaccia Topped With Bruschetta

6 Sep

Ingredients: Boneless skinless chicken, onion, garlic, fresh pesto sauce, focaccia bread, olive oil, coarse salt, fresh bruschetta, parmesan, and mozzarella.

This yummy, all inclusive meal, takes a bit of time to make. But if you space things out, it isn’t bad. The pesto sauce and bruschetta can be made in advance.

Start by hollowing out a loaf of focaccia bread, leaving the outer rim intact. You can keep the inside bread for home made croutons later if you like. Next, brush olive oil around the inside and outer rim and sprinkle lightly with coarse salt. Bake the bread at 400 degrees for about six to eight minutes.

While the bread is in the oven, heat a deep skillet on medium high and sauté half an onion and four cloves of chopped fresh garlic in a small amount of olive oil. When they start to soften add one to two pounds of thawed boneless, skinless chicken. Once the pink is gone from the outside, pour pesto sauce over the chicken and simmer covered for about twelve minutes.

In the baked focaccia shell, sprinkle half a cup of mozzarella cheese into the bottom and then fill it with the pesto chicken. Sprinkle half a cup of grated parmesan on top of the chicken and then put it back in the oven to melt the cheese for about ten more minutes.

Lastly, spoon the bruschetta over the top.

Experiment: You could come up with many variations of this dish, stuffing the focaccia with most anything: Caramelized onion, butternut squash, bacon and goat cheese.  Roasted peppers, zucchini and smoked Italian sausage with shaved parmesan.  Roasted seasonal vegetables, cherry tomatoes, and smoked gouda cheese.  Hmmm…  What else?