Recently I made all of the judge food for our Regional speech and debate tournament (about 120 people, 3 meals a day, 4 days). I had some excellent helpers! Couldn’t have done it without them
Now – the part that I’m bragging about is this… One day for lunch I made four salads. Southwest Quinoa, Chicken Penne Thyme, Greek Orzo and Chicken Curry. Everyone LOVED them! Everyone. I’ve received e-mails saying how great the salads were! (Everyone except some guy who wanted some meat. Beef to be exact. Chicken wasn’t cutting it!)
I love it when I can make people so happy that they won’t stop talking about it
I thought I would share one of the salad recipes with you!
Chicken Curry Salad: 4 cups diced chicken, 1 granny smith apple diced small, 2 cups chopped celery, 1/4 cup diced red onion, 1/2 cup raisins. Combine ingredients in a medium bowl. (Alternately you can add halved grapes and/or chopped walnuts.) For the sauce combine: 1 cup mayonnaise, 2 tablespoons lemon juice, 1 1/2 teaspoons curry powder, 1 teaspoon sea salt, 1/4 teaspoon ground pepper. (I always taste, taste, taste and adjust seasonings as needed. There’s a pretty good chance I add more curry and salt than this recipe calls for – but only after I taste it!) Stir sauce into chicken mixture. Chill until ready to serve. Enjoy!
I love this dish! It’s simple to make, has only a few ingredients, will easily feed a lot of people and is almost as good as Mac n’ Cheese is the comfort food department!
You just need:
- Boneless, skinless chicken pieces (I prefer thigh or leg meat for the added flavor from the higher fat content) - Italian “dressing” seasoning packets OR dried oregano, dried basil, granulated garlic, paprika, salt and pepper -Canned Cream of Mushroom soup -Sour cream -Cooked rice
Cut the chicken into bit size pieces and spread evenly in a greased oven proof pan. Sprinkle chicken evenly with Italian “Dressing” Seasoning or your preferred combination of the alternative seasonings. Add the Cream of Mushroom soup by plopping it across the pan and then spreading it with a spatula to cover the chicken. Cover with foil to prevent browning and bake at 350 until the chicken is cooked through. When cooked, remove from the oven and stir in the sour cream to create a smooth creamy sauce. Reheat for a bit if needed to be able to serve hot. Serve over cooked rice with lots of extra sauce! The sauce and rice can help the chicken go a long way. Can be served with steamed veggies or a big green salad. Can be frozen and reheated BEFORE sour cream is added.
I made some great fresh salsa earlier – because really… what is better then fresh salsa and crispy tortilla chips for a mid afternoon snack? For my salsa I quartered cherry tomatoes, finely diced part of a white onion, very finely chopped three garlic cloves, and chopped a large handful of cilantro leaves. I threw everything together in a handy bowl and sprinkled in some sea salt and ground pepper. Voila! Salsa!
After eating about half the bowl – I was still hungry… so – the following recipe was born!
chicken pieces (I used a giant thigh)
a little oil
a few pieces of nectarine
and the a fore mentioned salsa
Preheat the oven to 400. Put a little bit of oil in a glass baking pan – so the chicken won’t stick. Place the chicken in the pan, spread as evenly as possible. Sprinkle with salt, pepper, and granulated garlic. Spoon some of the salsa on top of the chicken. Dice up the nectarines and add them to the salsa on top of the chicken. Spread the nectarines and salsa out so that the chicken in completely covered. Kind of press everything together so it will stick. Anything that falls off into the pan should be scooped back on top or tucked under the chicken pieces. (I suppose that last part is easier when you’re using a boneless piece of chicken…) Bake until the chicken is done (180). Enjoy – preferably with a cold beer and some more chips!
P.S. Be sure to use plenty of salt on the chicken… mine could have used a bit more.