Back when the Covid-19 pandemic started, I laid in a lot
of supplies. Gradually, though, I’ve been
using them up in my daily cooking. Only
one item I bought gave me pause—the 12.5-ounce cans of cooked chicken
breasts. I noticed them at my big box
store because they were sitting alone on a shelf that had been stripped of everything else.
I’m a big fan of canned tuna, but somehow I had never
tasted canned chicken. I was very
pleasantly surprised. The breast meat
had been cut into chunks and large flakes, and they were sitting in salted
water. I drained the chicken and turned
it into a dinner salad with celery, scallions and a homemade curry-flavored
mayonnaise. We ate more than half the
salad and are looking forward to a second helping tonight.
Curried Chicken Salad - serves 2-3
1 12.5-ounce can chicken breast chunks and flakes, drained
2-3 scallions, green and white parts sliced thinly
I large celery stalk, sliced thinly
Dressing
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon curry powder
1/2 teaspoon ground cumin
3-4 drops hot pepper sauce
Combine the chicken, scallions and celery slices in a
medium serving bowl and set aside.
Mix the mayonnaise, sour cream, curry powder, cumin and
hot pepper sauce in a small bowl and stir thoroughly. Then spoon the dressing over the Chicken
Salad or let diners add the dressing themselves. Refrigerate leftovers, if any.
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