Tag Archives: salad

Curried Chicken Salad with Almonds and Cranberries

Dried cranberries are, frankly, the bomb. I love them in everything. I eat them plain. I eat them on yogurt with blueberries and almonds. I eat them on cereal. I mix them in oatmeal with brown sugar. Earlier this week, I mixed them in with cashews for a tasty broccoli slaw. Today I did something similar–I mixed them in with curried chicken salad and almonds. I think they go particularly well with nuts because together the two give crunchy, soft, buttery, and tart. Mayo and yogurt do a great job of holding them together with a little creaminess.

Curried Chicken Salad with Almonds and Cranberries

This salad isn’t particularly fancy, but it is flexible. I added in some chopped raw broccoli stalks because they were leftover from another project and were getting wilty. I also snacked on a piece of bacon while eating this, so there’s that.

Curried Chicken Salad with Almonds and Cranberries
Makes 1 big serving. Note that my picture shows the salad without stirring together the chicken and romaine; it looks nicer that way! I promptly threw it in a bowl and stirred it up because I like it better mixed.

1 cooked chicken breast, chopped into evenly-sized 1/2-inch pieces
Handful dried cranberries
Small handful raw almonds, roughly chopped
2 stalks of broccoli (stalks only), chopped [optional]
1 Tbsp mayonnaise
1 Tbsp plain yogurt
Pinch black pepper
Pinch salt
Pinch curry powder
Small pinch cayenne powder
1/2 head romaine lettuce, chopped into thin (1/4-inch) strips

In a medium bowl, mix together all of the ingredients except the romaine. Add more curry powder to taste (and salt, pepper, and cayenne thereafter). The curry should be the main flavor. Add the chopped romaine and stir well to evenly distribute the chicken salad.

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Broccoli Slaw with Cashews and Cranberries

What amazing weather we’ve had here in Boston this week! Torrential downpour for three days last weekend, then summer-like sunny, clear days for the last three. Today–March 20, let me remind you–it reached 75. NUTS. Speaking of nuts, I bought some cashews yesterday and I’m super excited.

In the spirit of spring (I hear today is the first day?), I’ve been kicking into high-gear with my green-vegetable cooking. Last night I made Kale Chips for the first time and ate them so fast that I didn’t take pictures…so I’ll wait until my next post to share those 🙂

Today I made broccoli slaw to eat on my porch while sitting in the sun. Behold.

Broccoli Slaw with Cranberries and Cashews

I adapted Peanut Butter and Jargon’s recipe, which was adapted from The Kitchn’s. The modifications were largely out of convenience: I peeled my broccoli stalks and then chopped them roughly, since I just broke the food processor 2 weeks ago; I roasted/salted my raw cashew pieces while I was prepping everything, since I buy them raw; I accidentally used twice as many cashews as I was supposed to (from the original), and I only used half of the mayo/yogurt sauce since I don’t really need much at all (compared to original). NO MATTER: this was tasty. The recipe below reflects the amounts I actually used.

This would make a tasty side dish for some kind of chicken–I’m thinking grilled on a kebab. It also might work well for a picnic, though it would definitely need to be kept cool, since it has mayo in it (so maybe a backyard picnic instead of a hiking picnic). It’s a great example of experimenting with different combinations and just going with it. Just my kind of recipe these days….

Broccoli Slaw with Cashews and Cranberries
Makes about 6 cups

Adapted from Peanut Butter and Jargon’s recipe for Broccoli Slaw and The Kitchn’s recipe for Broccoli Slaw, which PB&J adapted from. To roast your own nuts, lightly coat in olive oil (I used 1 tsp for 1 cup cashew pieces), then salt, and put in a 350 F oven for about 10 minutes.

2 stalks of broccoli, stalks peeled, chopped roughly
1/2 cup red onion, chopped
1/2 dried cranberries
1 cup cashews, roasted and salted, chopped (use less if you’re not really into the nut thing)
3 Tbsp mayonnaise
3 Tbsp plain yogurt
1.5 Tbsp lemon juice
1/2 Tbsp sugar (omit if you prefer savory–I think I will next time)
1/2 tsp salt
1/8 tsp pepper
1/8 tsp ground mustard

In a large bowl, mix together the broccoli, onions, cranberries, and cashews. In a separate small bowl, whisk together mayonnaise, yogurt, lemon juice, sugar (if using), salt, pepper, and mustard. Pour the dressing over the broccoli mix and stir well. Let rest on the counter for 30 minutes or in the fridge for an hour before serving. I discovered 2 days later that this doesn’t keep particularly well–the nuts get soggy–so it’s best eaten the day it’s made. Enjoy!