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Julie Barnard's 5-Minute Chicken Curry Salad
Julie Barnard contributed this wonderful quick and easy –“but not your ordinary” – chicken salad. Thanks Julie!
¼-1/3 cup mayonnaise
1 teaspoon Madras curry powder
1 tablespoon honey
12 ounces diced or pulled cooked chicken or turkey
4 ounces Sahale Snacks Valdosta Blend
½ teaspoon coarse ground black pepper (optional)
In a medium bowl, combine ¼ cup of mayonnaise with the curry powder and honey. With a rubber spatula, mix to combine. Add the diced chicken or turkey, Valdosta Blend and optional pepper. Fold all ingredients together to combine. Add a little more mayonnaise if needed.
Refrigerate & serve.
Enjoy!
Recipe by Sahale Snacks Fan - Julie Barnard
Adapted by Chef Danielle Custer – Sahale Snacks
Makes 3 cups
Chef Danielle's Notes:
- This is a terrific way to use leftover roasted chicken or turkey. Julie says she uses pre-package chicken occasionally to save time
- Recipe Tip – Homemade Mayonnaise:
In a bowl with a wire whisk or in a blender on low speed – add 1 egg with a good pinch of salt. Very slowly drizzle in ½ cup canola oil while whisking or blending constantly. Slowly drizzle in ¼ to ½ cup extra virgin olive oil. The mixture should now be thick. Add the juice of ½ of a lemon and combine.
Makes about 1 cup. Enjoy!
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