Thursday, August 23, 2007

Curry Chicken Salad

A little bit of a twist on the traditional chicken salad sandwich. Yummy, easy, and best of all, it doesn't require turning on the stove or oven (as long as you've already got a cooked chicken breast, that is).

Curry Chicken Salad
1 cooked boneless, skinless chicken breast, meat shredded (you can use a rotisserie one from the store if you don't have any chicken leftovers and just can't bear to turn on the oven and roast your own)
1/4 c chopped red onion
1/4 c chopped celery
1/8 c chopped roasted, salted cashews (maybe 10 whole cashews, chopped)
1/4 - 1/2 c mayonnaise (enough to moisten everything and bind it together)
1-2 tsp curry powder (depending on how curry-ish you want it; I used about 2 tsp)
salt & pepper to taste

Mix all the ingredients together in a bowl. Makes enough for two or three big sandwiches. I used yummy seven-grain bread to boost the nutritional value. You can also throw some lettuce and sliced tomatoes on there if you like. Or just serve it with the lettuce and tomato on a plate to cut the carbs (which I would never, ever do, because I live for carbs).