Crisp & Crunchy Curry Chicken Salad

Curry1C

 

We do love us some curry chicken salad at our house.  And when I discovered that the deli counter at Safeway sells shredded rotisserie chicken breast for $5.99/# – I was ON IT!  This is fast, easy, moderately healthy and although it does involve some chopping, no cooking is required!

Dudes! Get some chicken!Mix it all up with a little mayo (or Greek yogurt, if you’re lucky enough to be able to eat dairy), and let’s eat!

Curry6BC

Curry Chicken Salad
Serves 4
Tender chicken, crisp jicama, crunchy celery; Sweet onion and red pepper, spicy jalapeño and curry; Creamy mayonnaise with tangy vinegar: An immensely flavorful and satisfying no-cook supper.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
262 calories
13 g
8 g
21 g
7 g
3 g
148 g
132 g
7 g
0 g
18 g
Nutrition Facts
Serving Size
148g
Servings
4
Amount Per Serving
Calories 262
Calories from Fat 185
% Daily Value *
Total Fat 21g
33%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 7g
Cholesterol 8mg
3%
Sodium 132mg
6%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
12%
Sugars 7g
Protein 7g
Vitamin A
9%
Vitamin C
54%
Calcium
25%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dressing
  1. 1/3 c mayonnaise (or Greek yogurt)
  2. 2 Tbsp seasoned rice vinegar or white balsamic vinegar
  3. 2 tsp. curry powder
For the salad
  1. 1/3 c. diced yellow or red bell pepper
  2. 1 Tbsp. diced fresh jalapeño
  3. ¼ c. diced sweet onion
  4. 1/3 c. diced celery
  5. 1/3 c. diced jicama
  6. ¼ c. chopped parsley
  7. ¼ c. dried cranberries or raisins
  8. ¼ c. slivered almonds or pistachios
For the protein
  1. ½# shredded chicken or cubed tofu
Instructions
  1. Do all that mis en place - chop and dice.
  2. Mix the dressing in a bowl.
  3. Add the chopped veg et al and the protein, and gently combine til mixed.
Notes
  1. Serve on a roll, in a pita, on a bed of greens. Yum!
  2. If you go the yogurt route, skip the vinegar in the dressing.
beta
calories
262
fat
21g
protein
7g
carbs
13g
more
Bucket of Yum http://bucketofyum.com/

Carrot Salad with Ginger Clementine Vinaigrette

A carrot recipe! Just in time for Easter! 

Shredded carrot salad is my favorite – remember the one grandma used to make with mayonnaise and raisins?  Me, too.  This one is a little lighter, with some asian ingredients. 

Carrots, sesame, ginger. Yum.
Carrots, sesame, ginger. Yum.

 

 CarrotSaladSteps

This is pretty quick….as long as you have a Cuisinart.

Clementine Ginger Dressing

 This recipe makes a whole batch of dressing – it’s really good on a crispy lettuce salad with some chicken, or in a shredded broccoli salad.CarrotSalad3C

 

Carrot Salad with Clementine Ginger Vinaigrette
Serves 8
Light, crunchy salad - perfect with a sandwich or barbecue.
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Prep Time
10 min
Prep Time
10 min
188 calories
11 g
0 g
16 g
1 g
2 g
80 g
101 g
7 g
0 g
14 g
Nutrition Facts
Serving Size
80g
Servings
8
Amount Per Serving
Calories 188
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 7g
Protein 1g
Vitamin A
127%
Vitamin C
14%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Salad
  1. 5 medium carrots, peeled and shredded
  2. 1 Tbsp. toasted white sesame seeds
  3. 1 Tbsp. toasted black sesame seeds
  4. 1/4 c. Clementine Ginger Vinaigrette
For the Dressing
  1. 1 Tbsp. grated ginger
  2. 2 Tbsp. toasted sesame oil
  3. 2 Tbsp. rice wine vinegar
  4. 1/4 c. clementine juice (the juice of one)
  5. 1 tsp. dijon mustard
  6. 1 Tbsp. low-sodium soy sauce
  7. 1/4 c. sweetener (honey, agave syrup, corn syrup)
  8. 1/3 to 1/2 c. canola oil (or other flavorless oil)
For the dressing
  1. Mix everything but the oil in a bowl until homogenous. Then, slowly stream in and whisk in the oil until the dressing is emulsified.
  2. This makes about two cups of dressing - so if you only want enough for the salad, cut it in 1/4.
For the salad
  1. Toss everything together. Serve immediately. Will keep in the fridge for a couple days - after that, they carrots start to get soft.
beta
calories
188
fat
16g
protein
1g
carbs
11g
more
Bucket of Yum http://bucketofyum.com/
CarrotSalad3C

Roasted Beet, Chèvre & Escarole Salad with Garlic Balsamic Vinaigrette

 BEsalad2MED

Creamy goat cheese, earthy sweet beets and crunchy bitter escarole topped with a strong vinaigrette is one of my favorite salads.

BEingredMED

 

First up – the beets.  Peeled, cut into 8ths. Mixed with some olive oil, balsamic, salt, pepper and herbes de Provence.

BEbake3I roasted them for 45-60 minutes at 375, with a parchment hat. That probably has a technical chef name for it, but I don’t know what that is.  I still had to check halfway through and add some water. (When are they done? They’re like potatoes – test ’em with a fork.)  When they’re done, they’re hard to resist – little earthy bites of candy.

BEbakeD1MED

 

While they cooled, I made the dressing:  Mix a teaspoon of good dijon mustard, a pressed garlic clove, salt, pepper and a 1/2tsp of sugar with 1/4 c. good balsamic vinegar. Then, slowly drizzle in about 1/2c. good olive oil until you get a nice thick emulsion.

Vinaigrette

Alrighty, salad time!  I chopped up the escarole and sliced some medallions of chèvre.  Next come those cooled beets and a drizzle of dressing and it’s time to eat! This is also really good with some added hard boiled eggs, or chicken. We’ve even skipped the goat cheese and used cubes of the apricot stilton from Trader Joe’s. Deelish!

BEsalad1MED