I recently checked a cookbook out of the library called Raising the Salad Bar by Catherine Walthers. It's a whole book of inventive salads - and not just leafy greens with stuff added on top but also creative pasta salads, chicken salads and even whole grain salads. It's a great find for foodies like me who love to shop at local farmer's markets and incorporate lots of fresh veggies in everyday fare. I was especially drawn to the Curried Chicken Salad recipe but since I didn't have half the ingredients at home I decided to make up my own. This can be used for traditional sandwiches or put in wonton cups or small crostini toasts for a fancy appetizer. This salad is not spicy hot but is very flavorful.
4 boneless chicken breasts
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon lemon pepper
2 teaspoons curry powder (I use the Frontier Indian Curry powder, which is a salt-free, all-natural blend)
1 small zucchini, finely chopped (about 1 cup)
2 tablespoons scallions, chopped
2 tablespoons parsley, minced
1/4 cup dried craberries
1/2 cup pecans, coarsely chopped
1 1/2 cups mayonnaise
1. Sprinkle chicken breasts with salt and pepper. Boil in 1 cup water for approximately 20 minutes until cooked through. Set aside to cool.
2. In a large bowl, combine all the other ingredients and blend.
3. Finely chop the chicken and add in with vegetable mixture.
4. Spread chicken salad on bread for sandwiches.