Wednesday, December 1, 2010

The 365 Project: Day 320 (Nov 17)

Signing up for a Meal Baby Registry was one of the smartest baby preparation moves we made. Not only because we didn't have to cook a single meal for our first (incredibly overwhelming) month with Lana, but also because we got to taste lots of fabulous food made by friends. I realized the first week, after my mom made a huge batch of macaroni salad, that non-green salads would be our favorites. Not only do they fall into the yummy comfort food category, but they're filling and easy to eat--which is the key. You don't have to heat them up--heck, you don't even have to take the bowl out of the refrigerator, just grab a fork for a quick power boost on the go!

This is why I was so excited when Kristen and Todd brought over a big ole batch of curried chicken salad. It falls into my favorite category and it's SOOOO yummy! Seriously, I could eat this everyday. I'll definitely be making it regularly. It's easy to throw together and makes a great lunch, snack, or dinner. The secret: top quality crusty bread makes all the difference--don't skimp!

Curried Chicken Salad
(A riff on one by Paula Deen.)
  • 4 boneless, skinless chicken breasts, cooked (or use the meat from a cooked rotissserie chicken)
  • 1/2 cup chopped celery
  • 2 cups seedless red grapes, halved
  • 2 ounces slivered almonds


  • 1 cup low-fat mayonnaise
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons curry powder (Kristen says: I used regular curry powder, but in the future I might use Madras curry powder for more heat)
  • 1 tablespoon mango and ginger chutney (from Trader Joe's)
  • Salt and pepper to taste

Gently combine the chicken, celery, grapes, and almonds in a large bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.


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