Spicy Curry Chicken Salad Recipe
Hand chopping all of the ingredients can take awhile. With my Kitchen Aid food processor, it takes about ten minutes to chop the celery, onion, apple, and chicken. Food processors aren’t cheap. However, year after year, my Kitchen Aid keeps paying for itself by saving me time. Using my Kitchen Aid, this recipe takes less than 15 minutes to prepare after the chicken has cooled.
Spicy Daddy Hinkle Chicken
3 pounds partially thawed boneless chicken thighs (You may use breasts, if preferred.)
1 package Daddy Hinkle Hotter Than $700 marinade (No substitutes, please.)
Daddy Hinkle has a liquid and dry marinade. Dip each piece of chicken into the liquid marinade. Then, sprinkle dry marinade on each side of the chicken. Place the chicken pieces in a non-reactive container and pour the rest of the marinade over the chicken. Let the chicken marinate for 3 hours in the non-reactive container. For a spicier chicken, prick the chicken pieces several times on both sides before marinating.
Pre-heat the oven to 350 degrees F. In a large skillet or oven proof dish that has been sprayed with non-stick cooking spray, place the chicken pieces. It’s okay if they touch. Cook the chicken for one hour. Remove the chicken from the oven and cool in the refrigerator until completely chilled. I left it over-night. You will use about two pounds of chicken for the Spicy Curry Chicken Salad Recipe. That’s about two-thirds of the chicken. The remaining chicken can be used for sandwiches or sliced over salads.
Spicy Curry Chicken Salad Recipe
Makes one quart of salad
3 cups of fully cooked Spicy Daddy Hinkle Chicken-finely chopped
½ cup finely chopped celery
½ cup finely chopped onion
½ cup of finely chopped unpeeled apple (This is one small apple. I use Gala for a sweet taste or Braeburn for a tarter taste.)
¼ cup craisins (dried cranberries)
¼ cup raisins
1/3 cup mayonnaise
½ teaspoon yellow mustard (I use French’s.)
½ teaspoon of your favorite curry powder (Add more if you want a stronger curry taste.)
1 tablespoon vinegar from pickled jalapenos
1 tablespoon finely minced fresh cilantro
1 tablespoon finely minced pickled jalapeno (Optional-if you want a VERY spicy salad.)
The vegetables and chicken need to be finely chopped. When using the food processor, use the pulse button. Pulse 2-3 times, in short bursts, about 5 seconds, then check. All food processors are different, but you don’t want to turn the food to paste or mush. Chop the ingredients in order. Process each separately and place in a medium bowl. Add to the chicken, celery, onion, apple, craisins, and raisins, the mayonnaise, mustard, curry powder, jalapeno vinegar, and cilantro. Add the minced pickled jalapenos, if desired. (Tip: To measure the mayonnaise, spray the measuring cup with non-stick cooking spray. Then, measure the mayonnaise. It will just tip right out of the measuring cup.) Stir all ingredients until well-mixed. Then, refrigerate the salad in a covered container until it is thoroughly chilled and the flavors have mixed. That will also give the raisins and craisins time to plump up. Eat this delicious salad within two days.
*Kim’s Onion Flavored Magic Pop-Spread a layer of the chicken salad on the Magic Pop. Cover with greens, if desired. Serve immediately.
*Crackers-Serve open face on a whole grain cracker or saltine.
*Grill an English muffin and melt cheese on one side of the muffin. Fill the cheesy muffin with the salad.
*Warm a tortilla or low-carb tortilla. Melt spicy cheese on the tortilla, if desired. Spread the chicken salad down the middle of the tortilla. Sprinkle with shredded lettuce and tomato. Add some Cucumber Yogurt Sauce. Roll the whole thing up and enjoy!
*Pita-Heat the pita in a 300 degree F. oven until it is warmed through. This takes 5-7 minutes. Cut the pita in half and carefully open the pocket. Add the Spicy Curry Chicken Salad and top with shredded lettuce and tomato. Drizzle Cucumber Yogurt Sauce over the veggies.
Cucumber Yogurt Sauce Recipe
½ cup coarsely chopped Vidalia or green onion
1 teaspoon balsamic vinegar
1 teaspoon sugar
1 tablespoon of dried mint-rubbed between your hands to release the oils
1 teaspoon of dill seeds-rubbed between your hands to release the oils
1 teaspoon of dill weed-rubbed between your hands to release the oils
1 cup peeled and grated cucumber-squeezed dry
1 cup Fage Greek yogurt
¼ teaspoon garlic powder (optional)
In a small bowl combine the onion, balsamic vinegar and sugar. Stir to mix. Set the bowl aside. This helps to make the onions sweeter.
In a medium bowl, add the mint and dill by rubbing them between your hands to release the oils. Add the grated cucumber (make sure that you squeeze the liquid out of the cucumber ) and yogurt.. Stir to mix. Add the onion mixture and stir. (If you want to reduce the carbohydrates in this recipe, rinse and drain the onions before adding them. That eliminates the carbs from the sugar.) If desired, add the garlic powder. Refrigerate the sauce, covered, until you are ready to use it. Refrigerate it for a minimum of 30 minutes to give the flavors a chance to mellow.
There are many more ways to serve this Spicy Curry Chicken Salad Recipe. What fresh ideas do you have? Share your creations with us in the BellaOnline Sandwiches Forum.
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