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Tasty Words: Curry chicken salad an easy meal for growing family

Photo courtesy of Lauren Kudlawiec / This cold chicken salad is very simple to assemble, can be made partially or completely ahead and is served cold.

Welcoming our new son, Andrew, into our life has been a wonderful blessing. Caring for a tiny infant has brought back the baby snuggles that seem to fade with the growth of an active toddler.

Life with a newborn has also added challenges to my life, as well. Over the past month, I feel I’ve truly come to appreciate the art of multitasking, the power of a strong cup of coffee and support from family and friends.

I’m fortunate to have many helpful hands to assist me with the care of two little ones and household tasks. My husband, specifically, has always been a hands-on parent, but he has really stepped up to the plate to assist with my recovery and childcare these past several weeks, especially in the kitchen. He’s made countless meals for us, as well as finished recipes while I stopped to nurse our newborn.

This cold chicken salad recipe from my cookbook has been a perfect choice for us lately; it’s very simple to assemble, can be made partially or completely ahead and is served cold.

I usually make it for dinner and then pack up leftovers for lunch throughout the week. It pairs well with any bread choice, ranging from whole wheat pitas to English muffins, or can be served with roasted veggies or mixed greens.

Curry Chicken Salad with Apples and Cranberries

Total Time: 20 minutes

Serving: 8 one-cup servings

4 cups roasted chicken breast, cubed, about 2 lbs. (See Roasted Chicken Directions that follow)

2 cups apples, diced

1 cup celery, diced

1/2 cup sweetened dried cranberries, roughly chopped

1/2 cup light mayonnaise

1 tablespoon yellow curry powder

1/4 cup water

1/2 teaspoon salt

1/4 teaspoon black pepper

Combine cubed chicken breast, diced apples, diced celery and cranberries in a large bowl. In a separate small mixing bowl, combine the mayonnaise, yellow curry powder, water, salt and pepper. Whisk these ingredients together until well blended. Pour the dressing over the chicken mixture and toss to coat evenly. Serve with your favorite bread, roasted veggies or over a salad of mixed greens.

Roasted chicken directions: Preheat oven to 375 degrees. Lay out chicken breasts on a greased rimmed baking sheet and season each side with salt and black pepper. Thinner or smaller chicken breasts will take about 20 minutes to cook throughout, while thicker, larger chicken breasts will take about 25 minutes. The juices from the chicken should run clear and the center of the thickest chicken breast should be white throughout when cut.

Nutritional Information — Calories: 222; Total Fat: 7.8 grams; Saturated Fat: 1.3 grams; Sodium: 334.7 milligrams; Carbohydrates: 11.6 grams; Fiber: 1.7 grams; Sugar: 8.2 grams; Protein: 26 grams; Cholesterol: 70.2 milligrams.

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