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Recipe: Curry Chicken Salad

By: Dennis E. Coates, Ph.D.

My wife served this dish for lunch, and it had so many flavors for such a healthy dish that I felt I should share it with those of you who love “adventures in good eating.” Her secret technique: layer the flavors. When she gets creative, she tries to balance the flavors by combining something sweet, something sour, something bitter and something salty. In this dish, the spices kick it up a notch.

CURRY CHICKEN SALAD (for two)

CHICKEN. Chop a whole roasted chicken breast into small chunks.

CURRY SAUCE. Put in small bowl: 2 tbs low-fat mayonnaise, ½ tsp grainy Dijon mustard, ½ tsp garam masala and 1 ½ tsp maharaja curry powder (Penzey’s), ½ tsp celery seed, salt and pepper to taste. Stir, toss with chicken and let sit while you prepare the rest.

SALAD DRESSING. Put in small bowl: 2 tbs white wine vinegar, 3 tbs extra virgin olive oil, ½ tsp grainy Dijon mustard, pinch kosher salt, fresh ground pepper. Whisk.

SALAD. In a large bowl, start with 2 cups mixed greens and 2 cups arugula, then add 4 chopped spring onions, 1 ½ chopped roasted red pepper (from jar), ¾ cup canned (rinsed) garbanzo beans. Toss with salad dressing and put on two plates. Peel, section and remove seeds from 2 Valencia oranges, and put on top of salad. Put curry chicken in center of salad.

For those of you watching your weight, this dish makes an incredibly delicious meal all by itself with very little fat. Enjoy, live long and prosper!

Article Source: http://www.articledestination.com

Dennis E. Coates is CEO of Performance Support Systems, author of MindFrames, a brain-based personality assessment system (www.initforlife.com) and co-founder of the Train-to-Ingrain alliance (www.train-to-ingrain.com, info@train-to-ingrain.com, 800-488-6463), which delivers a reinforcement-centered approach to learning and development that achieves permanent, measurable improvements in workplace behavior and positive impacts on business results.


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