|Pioneer Woman's Curried Chicken Salad on Parmesan Crisps|
I have my favorite chicken salad that I have been making for years. I posted the recipe on this blog a few years ago. (click here for recipe) It is full of wonderful ingredients like grapes and almonds. I have made that recipe like a million times (I may be exaggerating just a little). Anyway, I was watching Pioneer Woman the other day and she was testing recipes for her new restaurant...which is now on my bucket list! She made two different versions of chicken salad...one was like my recipe and one was called Curried Chicken Salad. She served it to 6 of her friends and family and let them choose which one they like best. Yep...you guessed it...they chose the curried version hands down. Well that got my curiosity up and I decided I needed to see what was so great about adding curry to the chicken salad.
First of all, I don't think I have ever had curry in anything I have eaten. I know, I have lived a sheltered life. Second of all, I don't even know what curry is! My son, the chef, explained that there are different kinds of curry with different ingredients with different measurements. Oh geez Louise...this is getting out of my comfort zone and out of my very small culinary world! But I am so intrigued by Pioneer Woman's little contest and findings that I keep moving forward.
I chose a curry powder that had tumeric, fenugreek, and coriander as the first three ingredients. It was by a company called Morton & Bassett. So, with that obstacle conquered I was ready to start putting ingredients together.
I decided to make both chicken salads...my tried and true recipe and the curried version. I changed both of them up a little by using baked chicken breasts. I have always used canned chicken and Pioneer Woman uses an entire roasted chicken. I sprinkled them liberally with garlic powder and garlic salt. Since I didn't know anything about curry powder, I didn't want to use a spice that would conflict and I think garlic was definitely the right choice.
The results....the curried chicken salad was full of amazing flavor. I absolutely loved it. I feel like I have been living in a culinary bubble and I just popped out of it...yayyyy for me! It was very creamy from the mayo and yogurt, but it was crunchy too because of the almonds and celery. It had just the right amount of sweetness from the raisins and sugar but the flavor was boosted with the salt and pepper. I just love sugar and salt together....example my watermelon with salt sprinkled on or an apple with a little sugar on it...but I divert. Bottom line....I like my sugar with a little bit of salt.
Conclusion: I like them both and I cannot choose! I am definitely keeping my recipe but I definitely going to make the curry chicken salad too. Why do I have to choose...I don't and that makes my world a little better and a little bigger.
CURRIED CHICKEN SALAD
2-1/2 pounds Chicken Breasts (5 or 6 large)
Garlic Powder and Garlic Salt
3/4 Cup Golden Raisins
1/2 Cup Slivered Almonds
4 Green Onions, chopped
3 Stalks Celery, chopped very small
1/2 Cup Mayonnaise
1/2 Cup Plain Greek Yogurt
1/4 cup Heavy Cream
3 Tablespoons Curry Powder
2 Tablespoons Fresh Cilantro, chopped
1 Tablespoons Brown Sugar
Salt and Freshly Ground Black Pepper
Sprinkle the chicken breasts liberally with garlic powder and garlic salt.
Bake in a 400 degree over until done, approximately 45 minutes depending on size of chicken breasts or until a instant-read temperature probe inserted into the center of the breast reads 165 degrees
Chop into small bite-size pieces and place in a large bowl.
Add raisins, almonds, onions, and celery to the chicken and set aside.
In a small bowl, combine the mayonnaise, yogurt, heavy cream, curry powder, cilantro, brown sugar, and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning.
Allow to chill for several hours or overnight.
Serve over mixed greens or bread of your choice. (it is good no matter how you serve it)
Serves 6 people easily