
Curry Chicken Salad
Do you ever feel a little bored by the same old chicken? If so, we’ve got some great recipes that will help jazz up your palate. But first, here are a few facts that make certified organic chicken an especially good choice for any recipe:
- No antibiotics ever used
- No hormones ever used
- No pesticides or herbicides ever used in the soil or the feed
- No artificial ingredients
- Free range (which makes chickens less stressed and better tasting)
And now for the recipes! We found and tried a couple of great recipes on popular cooking blogs that reflect the incredible versatility of chicken. Much as we love a simple grilled breast over greens, we also savor trying new things. You can start with simple organic chicken breasts and create a truly exciting meal.
Chicken Curry Salad Recipe (from Simply Recipes)
INGREDIENTS
2 Tbsp olive oil
1 1/2 lb skinless chicken breast, cut into 1 inch cubes
Salt
1 yellow onion, roughly chopped
2 heaping Tbsp yellow curry powder
1 cup raisins
1 apple (tart or sweet, your preference), peeled, cored, and diced
1/2 cup chopped fresh cilantro (just lightly packed)
2 green onions, sliced
1 Tbsp mayonnaise optional
METHOD
1 Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.
2 Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
3 When you are ready to serve the salad, mix in the apple, green onions, and cilantro.
Serves 4.
Flatbreads with Spiced Chicken and Pistachios (from the Wednesday Chef)
INGREDIENTS
1 pound skinless, boneless chicken breasts
3 red bell peppers, 1 minced, 2 roasted, peeled, seeded and cut into strips
1 small onion, minced
3 scallions, minced
2 teaspoons sumac, more for garnish
2 teaspoons Aleppo pepper or 1/4 teaspoon cayenne
1 teaspoon za’atar, more for garnish
1 teaspoon salt, more to taste
1 egg
1/3 cup heavy cream
1 cup lightly toasted, finely ground pistachio nuts
4 large rectangles of lavash
Pepper to taste
1 cup thick yogurt
METHOD
1. Cut chicken into 2-inch chunks and place them in a food processor. Process to a smooth paste until it forms a ball, about 1 minute. Add minced red pepper, onion, scallions, sumac, Aleppo or cayenne pepper, za’atar, salt, egg, cream and pistachios, and pulse together just until incorporated, about 6 pulses.
2. Preheat oven to 375 degrees; heat a pizza stone if you have one. Cut lavash into rectangles, about 5 by 6 inches. Cover each piece with about 1/3 cup chicken mixture, spreading to edges.
3. Place on a heavy baking sheet or pizza stone and bake 12 to 15 minutes, until crips and chicken is cooked through. While still hot, sprinkle with additional sumac and za’atar. Serve warm with a dollop of yogurt, and strips of roasted pepper on each.