Curry chicken salad…a marriage of my deep love of Indian food and good chicken salad. This builds on my classic chicken salad recipe with a few Indian twists. While deep in chicken salad recipe development a few weeks ago, I had a craving on my curry version, but not sure Jeff would like it, I still made a traditional one for him. Surprise! The person who claims not to like Indian food couldn’t get enough of this salad!
As soon as the weather turns colder I find myself throwing a big bag of yellow onions and a package of carrots into my grocery cart. My instinctual need to make soup arrives along with fall, and this is the soup I return to again and again all winter. This is my chicken soup for the soul…therapeutic to make, to smell in the air and best of all to eat. A warm bowl of this soup, sprinkled with some freshly grated Parmesan, is simply what soup is supposed to be.
If you have never made homemade soup, or it's just not your thing, I encourage you to give this soup a try. It's a straightforward recipe and this soup freezes beautifully. The lemon really makes this soup special, it has such a bright taste from the combination of the juice and the zest. Feel free to add more veggies to this recipe, I think spinach or kale, added at the end, would be delicious. Happy cooking!
¼ cup Olive oil
2 Onions, yellow, medium, diced
6 Carrots, diced
4 Celery, diced
6 tsp Garlic, minced
1 tsp Kosher salt plus ½ tsp
1 tbsp Thyme or Oregano, dried
10 cups Chicken broth, low-sodium or homemade
1½ cups Orzo
2 - 2¼ lbs. Chicken breast, cooked and shredded (approximately 3 breasts) (see note)
2 Lemons, large, juice and zest
Grated Parmesan to serve (optional)
Heat olive oil in a Dutch oven over medium-low heat.
Add onions, carrots and celery and saute, stirring occasionally for about 10 minutes.
Add the garlic, 1 tsp Kosher salt and thyme or oregano and continue to cook the vegetables until lightly browned, another 5 minutes.
Next add the chicken broth and increase the heat to high.
Once the broth begins to boil, turn the heat back down to medium-high and add the orzo.
Cook for 6 minutes and immediately remove the Dutch oven from the burner (you don't want to overcook the orzo).
Add chicken, lemon juice and zest and ½ tsp Kosher salt
Stir to combine and return the pot to the burner. Heat to simmer and allow the flavors to meld, simmering for 30 additional minutes.
Serve right away, or refrigerate for up to 4 days. This soup can be frozen for up to 1 month.
If you don't have any cooked and shredded chicken you can easily cook some as part of this recipe. Once you reach the stage of the recipe where you add the chicken broth, you would add the broth than add the chicken to be cooked. Holding off on cooking the orzo until the chicken breasts are cooked. Basically you would be inserting an additional step into the recipe. Simmer chicken over medium-low heat for about 30 minutes. Internal temperature should be 160 (it will come up to the required 165 while it rests). Remove chicken to a plate to cool before shredding.
Chicken salad is one of those dishes, that when done right, is food perfection. While I love creating variations of the classic, this simple list of ingredients translates into sublime chicken salad. The creaminess of this salad, which puts whole Greek yogurt in the starring role with sour cream and mayonnaise as the supporting players is so much lighter and more delicious than a chicken salad laden with mayo. A quick lunch, a light dinner…I love opening my fridge door and seeing lots of choices for healthy meals!
Don’t have leftover chicken breasts? Try my recipe for perfect poached chicken everytime.
Chicken salad is an ideal "love your leftovers" dish. Get into the habit of poaching a chicken breast or 2 when you are making dinner. It's so easy at that point to whip up chicken salad, a quesadilla, some soup, a noodle bowl, lettuce wraps, the list goes on and on. And finally, Duke's Mayo...it's the only choice in my humble opinion. Happy cooking!
½ cup Whole milk Greek yogurt
¼ cup Sour cream
¼ cup Mayonnaise (I use Duke's)
½ tsp Kosher salt
1 tsp Garlic powder
2 Celery, minced
2 Scallions, green and white parts, minced
1-2 tbsp Fresh herbs, minced (Tarragon, Flat parsley or Basil)
3 cups Shredded chicken breasts (from about 2 chicken breasts)
In a medium bowl place Greek yogurt, sour cream, mayonnaise, Kosher salt and Garlic powder. Whisk to combine.
Soup is one of my favorite meals, and the perfect vehicle for leftover ham, chicken, you name it. I love making big batches to have on hand for quick lunches and easy dinners. And there’s always extra soup, so at least one pint container is stored in the freezer. Opening the freezer door and seeing all those delicious meal options never fails to put a smile on my face. Consider this recipe a basic template and let your imagination and your family’s favorite ingredients take it from there.
My starter recipe calls for onions, carrots and celery, consider trying shallots, fennel, other root vegetables. You could also take this soup in a Mexican or Asian flavor direction, simply keep the ratios of veggies, seasonings, proteins, beans (with Asian you could use noodles) and liquids the same. Have a food processor? If you're a little lazy about chopping like I am, then you can roughly pulse all of your vegetables in the food processor, it's so fast and easy. Happy cooking!
½ cup Olive oil
2 Yellow onions, large, minced (2 cups)
4 Carrots, minced
4 Celery, minced
1 tbsp Kosher salt
1 tbsp Oregano, dried
½ cup White wine or vermouth
2 cups (15 oz) Northern beans, lightly mashed
32 oz Chicken broth, low-sodium or homemade
2 - 3 cups Ham, chopped into bite-sized pieces
8 oz Baby spinach, stems removed (optional)
If you are using a slow cooker you can saute your vegetables in a large skillet. If cooking the whole recipe on the stove top, use a Dutch oven.
Heat olive oil over medium heat. Add minced onions, carrots and celery. Stir so that all vegetables are throughly coated with olive oil.
Add Kosher salt and oregano and mix until combined. Saute until vegetables are soft and slightly translucent, 10 - 15 minutes.
Add the white wine or vermouth, and cook for an additional 2-3 minutes.
If you are using a slow cooker, transfer the vegetables to the slow cooker at this point before continuing.
Add beans and chicken broth to the pot and stir to combine.
If using a slow cooker, cook on LOW for 2 hours, on the stove top, cook on simmer for 45 minutes - 1 hour.
Add the ham and spinach if using. In a slow cooker, continue cooking on LOW for 2 more hours. On the stove top, simmer for an additional 30 minutes.
Serve immediately, or refrigerate for up to 3 days. You can freezer for up to 1 month.
Remoulade with anything…yum! After seeing a recipe for it with chicken salad in a mayo heavy sauce, I was inspired to come up with a light and healthy version using Greek yogurt. A great way to use leftover chicken and it tastes incredible!
One of my favorite ways to make chicken salad! This recipe would also be great at a Southern-inspired brunch (you could serve it on small biscuits) or perfect for a picnic. Happy cooking!
¼ cup Greek yogurt - plain
¼ cup Sour cream - regular
1 tbsp Mayonnaise
4 tbsp Ketchup
1 tbsp Dijon mustard
2-3 tbsp Dill pickle relish (see note)
2 Scallions (green and white parts)
1 Red bell pepper, diced
2½ cups Skinless, boneless chicken breast, cooked and shredded
¼ cup Pecans, chopped (optional)
In a food processor combine Greek yogurt, sour cream, mayonnaise, ketchup, Dijon mustard and dill pickle relish. Taste and adjust dill pickle relish amount if needed.
Transfer mixture to a bowl and stir in scallions, red bell pepper and shredded chicken. Add pecans if using.
Enjoy on a bed of greens or the bread of your choice.
Dill pickle relish - In our house we love dill pickle relish, so I add 3 tablespoons when making this for my family. However, I understand not everyone loves it as much, so start with 2 tablespoons, taste and then add another tablespoon if you want a more pronounced pickle taste.
I love the crunchiness of this salad – if you haven’t ever tried broccoli slaw go out and get some! It’s a great shortcut to making salads. This is a excellent salad to take along to work or when on you’re on the go – it’s really a slaw so a few hours of letting the flavors meld makes it even better!
You can serve this salad over salad greens, but I usually just rely on the broccoli slaw to be the bed of the salad. Feel free to add other vegetables and herbs that you might have in the fridge - bell peppers and mint would be wonderful additions.
2 cups cooked, shredded chicken
12 oz bag of broccoli slaw
1 cup shredded carrots
¼ cup unsalted roasted peanuts (optional)
½ cup minced cilantro
1-2 cups salad greens (optional)
½ cup unseasoned rice vinegar
¼ cup canola oil
2 tbsp light agave
1 tbsp fish sauce
1 tbsp Asian sweet chili sauce
Prep the salad: Toss together chicken, broccoli slaw, carrots, and peanuts (if using) in a large bowl.
Make the dressing: In a separate bowl whisk together rice vinegar, canola oil, agave, fish sauce and Asian chili sauce.
Bring it together: Pour dressing over the salad and toss to coat. Refrigerate salad for 1-2 hours to allow the flavors to meld, before serving toss in the cilantro and salad greens (if using).
All three of my kids despise peas, so here’s a non-traditional version that substitutes bell peppers for the eggs and peas. Also, if your kids aren’t oyster sauce fans this is a great sauce to make for them – the hint of brown sugar makes it very kid-friendly. And it’s healthy too!
One of the easiest love your leftover meals to throw together! All you need is some shredded chicken and brown rice (white rice works too). Feel free to substitute in your kids favorite veggies. Happy cooking!
4 tbsp low-sodium soy sauce
2 tbsp low-sodium chicken broth
2 tbsp light brown sugar
3 tsp toasted sesame oil
2 tbsp canola oil
2-3 bell peppers, red, yellow, orange or a mix, cut into thin strips
4 tsp minced garlic or 4 cloves of garlic, minced
2 tbsp ginger paste or fresh grated ginger (see note)
2 cups Skinless, boneless chicken – cooked and finely chopped or shredded
1 cup Frozen peas, thawed
2 tablespoons Canola oil
2 large eggs
2 tablespoons Minced garlic
3 tablespoons Low-sodium soy sauce
3 tablespoons Oyster sauce
½ cup Low-sodium chicken broth
1 tablespoon Rice vinegar
1 cup Frozen peas, thawed
2 scallions, green parts only, thinly sliced
Prep the leftovers: Combine rice and chicken in a large bowl.
Cook the eggs: Heat 1 tablespoon canola oil in a large non-stick skillet over medium heat. While oil is heating, lightly beat the eggs in a small bowl. Add eggs, and cook, stirring often for 2 minutes. You want the eggs to be just cooked through. Remove from heat and add to the bowl of rice and chicken.
Make the sauce: Heat 1 tablespoon in the same skillet over medium heat, add 2 tablespoons of minced garlic and cook for 2 minutes. Add soy sauce, oyster sauce, chicken broth and rice vinegar. Reduce heat to simmer and cook for 10 minutes to allow the flavors to combine.
Bring it together: Add sauce and peas to the bowl and gently stir ingredients together. If you want to eat it now – microwave to heat through and top with a sprinkling of scallions.
If you are freezing: At this point you can cover the dish with aluminum foil and freeze, for up to 2 months. Make sure to defrost for a full 24 hours in the fridge before continuing. If eating later you can heat the entire casserole dish in a 250 oven until heated through – approximating 30 minutes or portion into individual bowls and microwave until heated through. You can also choose to freeze in individual portions in Tupperware and microwave once the dish as defrosted for 24 hours in the fridge.
Make sure the rice is chilled when you make this dish – otherwise it will stick together. No need to cook the peas before tossing into the dish – if they are thawed they will get cooked through when the dish is heated up and they will keep a firm texture. The sauce can be made ahead of time and refrigerated for up to 3 days before using. So – if you have a few minutes and know you want to make this dish go ahead and get the sauce done.