A few weeks ago I went to lunch with my coworkers to one of my favorite places in Kansas City. The restaurant had changed it's menu since the last time I was there. They have a gift for putting flavors together that I just never would have thought. It was a hard decision between their soft boiled egg and asparagus sandwich and their Curry Chicken Salad. I ended up selecting the chicken salad.
This little bistro has served as my creative inspiration a couple of times. As soon as I tasted this wonderful Curry Chicken Salad, I knew I was going to go home and play with it until I could make something very similar that I could have any time I wanted it! This is what I came up with:
Curry Chicken Salad
1 pound chicken breast
2 stalks of celery
1/2 cup dried cranberries
1/2 cup pistachio's
6 ounces plain Greek Yogurt
1/2 cup Mayonnaise
1 T curry powder
1. Cook your chicken breast. I boiled mine.
2. Cut your celery stalks into small bite size pieces.
3. Chop apple into bite sized pieces.
4. Remove pistachio's from their shell. Dry roast them. (I put mine in a dry skillet and heated them until they became fragrant.
5. Combine all ingredients in a bowl. Add the Greek Yogurt and add the Mayonnaise.
6. Add Curry Powder. I use a mild yellow curry. I added about 1 T of Curry Powder but you may like it a little stronger.
I have played a little with the apple. The first time I made it I used a red apple. The next time I used a green Granny Smith. I think this is dependent on your taste. I will also say the restaurant did not use cranberries. They used golden raisins. I used what I had on hand.