Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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3 posts tagged chicken salad

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Curried Chicken Salad Sandwich This is so yummy and is a great way to use up leftover chicken. My husband loved it!  Chop leftover cooked chicken into cubes. Mix 2 tblsp plain Greek style yogurt, 2 tblsp mayo, the juice of 1/2 lemon, 1/2 tsp rice vinegar, 1 tblsp honey, 1/2 tsp curry powder, celery salt and pepper, chopped celery, shredded carrot, 1/4 cup chopped onion and a small handful of raisins or chopped grapes. Serve on toasted sourdough bread with garden greens & a side of pickled giardiniera. You could also wrap this  into sandwich wraps for a lighter version. Yum! 

Curried Chicken Salad Sandwich

This is so yummy and is a great way to use up leftover chicken. My husband loved it! 

Chop leftover cooked chicken into cubes. Mix 2 tblsp plain Greek style yogurt, 2 tblsp mayo, the juice of 1/2 lemon, 1/2 tsp rice vinegar, 1 tblsp honey, 1/2 tsp curry powder, celery salt and pepper, chopped celery, shredded carrot, 1/4 cup chopped onion and a small handful of raisins or chopped grapes. Serve on toasted sourdough bread with garden greens & a side of pickled giardiniera. You could also wrap this  into sandwich wraps for a lighter version. Yum! 

Cranberry Curried Chicken Salad

The other night we made a whole roast chicken for dinner. It was really delicious. I used cranberries in this recipe because I was out of raisins. Sometimes it’s good to run out of an ingredient & make yourself experiment with substitutions. 

Chop about 1 cup of cooked chicken, add 2 chopped celery stalks, 2 shredded carrots, 1/4 to 1/2 cup chopped sweet onion, 1/4 cup dried cranberries, fresh chopped parsley, 1/4 cup mayo, 1/2 cup plain yogurt, pinch of cayenne, 1/2 tsp curry powder, juice of 1/2 lemon, celery salt and pepper.

Mix it all together and serve on a salad or toasted bread.

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Spicy Peanut & Red Pepper Crusted  Chicken Salad This was our lunch today. It was sooo good. I made about a thousand yummy noises. It had just the right amount of heat, sweet, spice and peanutty goodness.  Season organic boneless skinless chicken thighs with salt & pepper, a dash of cayenne (as much as you like, (go sparingly at first because this flavor grows) , a pinch of paprika, a shake of garlic powder, and a sprinkle of coriander powder. Sear in a skillet with olive oil. Once the chicken caramelizes on both sides, flip once more and cover. It’s cooked all the way when it’s no longer pink inside, about 10 - 15 minutes. Wash and chop your favorite salad greens, napa cabbage, carrots, bean sprouts, green onions, red bell peppers and cilantro. For the spicy peanut dressing, whisk 3 tblsp peanut butter with 2 tblsp honey, 2 tblsp rice vinegar, 1 tsp soy sauce, 1 tblsp sesame oil, fresh grated ginger and garlic and 1 tblsp red chili paste. Season with salt & pepper. Toss it all together. Garnish with crushed peanuts. Yumm!

Spicy Peanut & Red Pepper Crusted  Chicken Salad

This was our lunch today. It was sooo good. I made about a thousand yummy noises. It had just the right amount of heat, sweet, spice and peanutty goodness. 

Season organic boneless skinless chicken thighs with salt & pepper, a dash of cayenne (as much as you like, (go sparingly at first because this flavor grows) , a pinch of paprika, a shake of garlic powder, and a sprinkle of coriander powder. Sear in a skillet with olive oil. Once the chicken caramelizes on both sides, flip once more and cover. It’s cooked all the way when it’s no longer pink inside, about 10 - 15 minutes.

Wash and chop your favorite salad greens, napa cabbage, carrots, bean sprouts, green onions, red bell peppers and cilantro.

For the spicy peanut dressing, whisk 3 tblsp peanut butter with 2 tblsp honey, 2 tblsp rice vinegar, 1 tsp soy sauce, 1 tblsp sesame oil, fresh grated ginger and garlic and 1 tblsp red chili paste. Season with salt & pepper.

Toss it all together. Garnish with crushed peanuts. Yumm!

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