Tuesday, October 7, 2008

Chicken Curry Salad

I am not normally a curry fan but this was really good and easy to make. Roger loves curry so I thought I would give this a try.

  • 1 cup Greek-style yogurt (you can find this in the grocery store. I think plain yogurt would work fine too)
  • Juice of 1 lemon
  • 2 tablespoons curry powder, such as Madras style
  • Salt and ground black pepper
  • 1 pound deli-sliced chicken breast or 1 rotisserie chicken, meat removed from bones and chopped (I used boiled chicken breasts chopped)
  • 1/2 cup slivered almonds, toasted
  • 1 cup grapes, sliced in half
  • 1/2 cucumber, cut in half then sliced into half moons

In a medium-size bowl, mix together the yogurt, lemon juice, curry powder, some salt and pepper. (If the dressing is thick, thin it out with a splash of water so it's the consistency of a vinaigrette).

Add remaining ingredients to the bowl and toss well to coat.

I also made some homemade pitas to eat this in. The turned out really good and it is a lot cheaper than buying them. I also used mostly wheat flour so this made a pretty healthy meal!

1 1/8 cups warm water (110
degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry
1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

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