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CHICKEN BREASTS, CELERY, MAYONNAISE & HERBS
Level 1
Chicken Curry Salad Sandwiches
Serves 4
- a Marlene Samuels creation -
One of the great things about cubed skinless, boneless chicken breasts is they have the versatility of tuna. Make them into an all American chicken salad (ranch dressing, chopped celery, walnuts) or make it ethnic (olive oil, vinegar, curry powder, currants, chopped green onions, salt and pepper).
2 cups cooked chicken, cubed or shredded
1/3 cup currants
3 Tbsp. mayonnaise (or low fat alternative)
2 Tbsp. plain yogurt
1 Tbsp. mayonnaise
1 tsp. ground cumin
1 tsp. curry powder
Any remaining scallions, finely chopped
Any remaining fresh cilantro, chopped (optional)
2 stalks, celery, peeled and finely chopped
Salt and pepper to taste
1 Tbsp. olive oil (optional)
- In a bowl, place mayonnaise (and/or yogurt) in a small bowl. Whisk in all seasonings and spices.
- In a medium bowl, place all other ingredients.. Blend altogether with wooden spoon. Add yogurt-mayo mix and toss until everything is coated. For more moisture, add a tablespoon of olive oil. Adjust seasonings.
