recipe: curried chicken salad & kale salad

March 28th, 2012 | Posted by admin in RECIPES | Salads

I am having a currant fixation… love them in everything.  They add a bit of sweetness, subtle and nice change of texture.  Both these recipes have currants in them so enjoy… use them as substitutes for raisins.  My plan is to make this chicken salad recipe and have it for lunch a few days during the week.  But the day I make it… it’s gone!  The Kale salad lasts another day but I’m not sure they (my family) have discovered how good it is yet.

 

 

CURRIED CHICKEN SALAD

This recipe is adapted from “Cooking My Way Back Home” by Mitchell Rosenthal.

 

INGREDIENTS:
• Four whole chicken breasts, skinless.  Prepare by either cubing or shredding chicken.  (You can poach and shred the chicken, saute or grill.)
• ½ cup currants (soak in warm water for 6 minutes and drain)
• 2 medium apples, diced
• ½ large fennel bulb, diced
• 4 stalks of celery, diced
• ½ cup of mayonnaise
• ½ cup dry roasted cashews chopped
• 1½ tablespoons of curry powder
• 2 tablespoons of lemon juice (I prefer meyer lemons)
• Salt & pepper to taste

 

DIRECTIONS:
• When your chicken has cooled and it is cubed or shredded mix with above ingredients.

• Mix and serve over mixed greens or on buns with greens.  Enjoy!

 

 

 

KALE SALAD

 

INGREDIENTS:
• 2 large bunches of Tuscan kale
• ¼ cup dried currants
• 2 tablespoons of pine nuts
• 1/3 cup of shaved parmesan
• 2 tablespoons of rice vinegar
• 2 tablespoons of white wine vinegar
• 1½ tablespoons of honey
• ¼ cup of extra virgin olive oil
• Salt & pepper to taste

 

DIRECTIONS:
• Clean the Kale and chop do not use the stalks.

• Place in a large bowl.  Add the next three ingredients.

• Whisk together the remaining items… vinegars, honey and olive oil.

• Add salt & pepper to taste.

• Mix with Kale, currants and parmesan.  Ready to serve.

• If you dress the kale it will last for a couple of days.  This is a great healthy side for a           meat entrée, or serve with the chicken salad for lunch.

 

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