Red Curry Chicken Salad
Source of Recipe
Remy's Kitchen and Wine Bar
List of Ingredients
1 cup mayonnaise
2 tablespoons vindaloo paste or more to taste (see note)
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup white wine
1/4 cup shelled pistachios
1/4 cup golden raisins
1/2 cup minced onion
1/2 cup diced celery
2 1/2 pounds baked boneless, skinless chicken breast, cut into 1/2-inch cubes
Fresh tomatoes, for garnish
Pita wedges, for garnishRecipe
In a large bowl, combine mayonnaise, vindaloo paste, garlic, salt,
pepper and wine; whisk until thoroughly combined. With a rubber
spatula, fold in pistachios, raisins, onion and celery. Gently fold
in chicken; cover and chill.
Serve on chilled plates, garnished with sliced or chopped tomatoes and pita.
PER SERVING: 424 calories; 28g fat (59 percent calories from fat); 5g
saturated fat; 103mg cholesterol; 34.5g protein; 8g carbohydrate;
4.5g sugar; 1.5g fiber; 592mg sodium; 30mg calcium; 492mg potassium.
Note: Vindaloo paste is an Indian curry seasoning available at ethnic
markets. Although it is not the hottest of curries, a larger amount
can make this chicken salad quite spicy.
Yield: 7 cups (about 8 servings
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