Tuesday, November 3, 2009

Tasty Tuesdays: the big 2-0

As promised, today's Tasty Tuesday recipe comes straight off the menu of Michelle's Thirty, Flirty and Thriving Soiree.

Since the birthday girl is a connoisseur of all things chicken salad (as in she gets a chicken salad sandwich pretty much any chance she can), I knew I wanted to include a variation to serve at her party. I found a Cooking Light recipe that piqued my interest, and I made a few of my own tweaks along the way.

Curried Chicken Salad on raisin toast

2-3 chicken breasts
1/4 C finely chopped celery
1 medium-sized honeycrisp apple, chopped
2 T raisins
2 T craisins
1/4 C mayo
1 T curry powder
1 T dijon mustard
2 t water
loaf of raisin bread

1. Season chicken breasts with garlic salt and pepper and bake off in the oven.

2. Allow chicken to cool and chop into bite-sized pieces.

3. Combine mayo, curry, dijon, water, salt and pepper in a bowl. Add the remaining ingredients and stir to coat.

4. Refrigerate for at least 2-3 hours to allow flavors to marry.

When you are ready to serve, lightly toast each slice of the raisin bread and top with a heaping spoonful of the chicken salad. Serve immediately.

Since I adore mixing sweet and savory flavors, I thought the raisin bread was the perfect vehicle for serving the chicken salad. I purchased my loaf in the bakery section of Walmart. Please note I used plain raisin bread, not cinnamon swirl raisin bread.

*Another big Tasty Tuesday shout-out to my dear fousin China who made my easy peasy pumpkin soup a couple weeks back. She couldn't believe how "creamy the soup came out even though there is no cream in it." I concur wholeheartedly and I'm once again tickled pink that someone tried a Tasty Tuesday recipe. You go Glen Coco!

Reader question: What has been your favorite Tasty Tuesday recipe so far?

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