Curried Chicken (or Turkey) Salad

I genuinely enjoy a good chicken or turkey salad, but this is the first time I have ever been inspired to want to make some for myself. Meredith, a friend of mine made this treat for a baby shower this weekend, and I think I spent more time making trips to salad bowl than I spent with the guest of honor. It's that good.


Curried Chicken/Turkey Salad

In a medium bowl, combine:

• 2 c diced cooked chicken or turkey
• 1/4 c chopped toasted walnuts, almonds, or cashews (Meredith used cashews)
• 3 scallions, chopped
• 2 celery ribs, thinly sliced
• 1 apple, cored, peeled, and coarsely chopped**
• 1/4 c dark or golden raisins**

Mix in a separate bowl:

• 1 T curry powder toasted 30-60 sec in a skillet over low heat with 1T vegetable oil, cooled
• 1/2 c mayonnaise
• 1/2 t lime juice
• 1/2 t honey
• 1/8 t salt
• salt and black pepper to taste

Stir mayo mixture into meat and combine.  Serve on a bed of lettuce leaves.

**Alternatives for the fruit might include water chestnuts, cucumber, red bell pepper, or sweet onion

Napa Cabbage Salad

1 head chopped napa cabbage
5 green onions, chopped
1 can mandarin oranges and/or pineapple tidbits
2 C of chicken, cooked and cubed

Dressing:
1/2 C salad oil
1/2 C sugar
1/3 C cider vinegar
2 T soy sauce
3 cloves garlic, crushed
2 T minced fresh ginger

Topping:
1 package ramen noodles, broken
2 T melted butter
1/2 C silvered almonds
handful of sesame seeds

Mix together and spread on a cookie sheet, toast under broiler and cool. Put on top of salad at serving time.

Grilled Vegetable Orzo Salad

Zucchini, 1-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
2 T olive oil
1-1/2 t kosher salt
1/2 t freshly ground black pepper
1/2 lb orzo

For Dressing:
1/3 C freshly squeezed lemon juice (2 lemons)
1/3 C olive oil
1 t salt
1/2 t black pepper

To Assemble:
4 green onions, trimmed and sliced
1⁄4 C pine nuts, toasted (optional, but good)
3/4 lb feta
15 fresh basil leaves, cut into chiffonade (roll the leaves together, then slice on the diagonal)

Prepare the grill: toss zucchini, bell peppers, onion, and garlic with the olive oil, salt and pepper in a large bowl. Grill for 15-20 minutes, until browned, stirring occasionally. (I've always used a George Forman grill for this, and I think using your broiler would work fine, too.)

Meanwhile, cook the orzo in boiling salted water for 7-9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the grill basket into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Check the seasonings and serve at room temperature.

This is one of my all time favorite foods. Worth the trouble!

(Courtesy of Williams Sonoma)