First, a quick thanks to King's Hawaiian for the box of goodies they sent for the #StarringRoll House Party I'm hosting on Sunday, 22nd February. In my party pack were several free product coupons I was able to use to help facilitate today's recipe and some great swag I was able to send home with my guests.
It's not every day I get a chance to eat a meal cooked by someone else. I do the bulk of the cooking because years ago I banned my husband from the kitchen.
Best... decision... ever... Seriously!
Are you wondering what his offense was? It's simple, he never leaves the kitchen in the same sparkling condition he found it. (I also sincerely hope he's not drinking anything while reading this post, because he and I both know that sparkling is one thing my kitchen isn't.) That photo of my kitchen in the About section, it's a complete lie. I took that several days after we closed on our house, which was a three full weeks before we moved in. The kitchen hasn't looked that organized in almost six years. Yikes!
Anyway, due to this ban and the fact that we rarely eat out, it's pretty seldom that I get to enjoy someone else cooking for me. I always love trying other people's dishes, especially when the cooking style is so different from mine.
One of the best dishes I tried last year was the curried chicken salad someone made for my sister-in-law's bridal shower. It was absolutely fantastic. I make a pretty mean Blueberry Chicken Salad, but this was absolutely mind blowing. It took every ounce of restraint not to whip out my journal and start taking notes so I could recreate it once I got home. My family may be accustomed to that type of behavior, but my SIL's family, not so much. After the shower I immediately began developing my own version, which has proven to be a real crowd pleaser. I'll be serving it, as well as my Dr Pepper Pulled Pork, during our #StarringRoll House Party.
Curry Chicken Salad
makes 3 - 4 large sandwiches or 12 mini sandwiches
16 ounces chicken breasts, diced
¼ cup chicken broth or stock
¾ cup mayonnaise
1 teaspoon Maharajah Curry Powder (see notes)
¼ cup celery, diced
¼ cup raisins
¼ cup walnuts
2 tablespoons shallot, diced
sea salt and fresh ground pepper, to taste
arugula or other bitter greens, for dressing
12 Savory Butter Rolls from King's Hawaiian
¼ cup granny smith apples, diced (see notes)
- Lightly season the chicken breasts with sea salt and pepper, then place in a skillet with chicken broth or stock. Bring the stock to a simmer, cover the skillet and cook for 10 - 15 minutes on medium-low or until the internal temperature of the chicken reaches 160°F. Once cooked dice the chicken and set aside to cool.
- In a bowl combine mayonnaise, curry powder, celery, raisins, walnuts, shallot, and granny smith apples (optional). Give everything a good stir so the ingredients are evenly distributed before adding the diced chicken. Refrigerate overnight for the best flavor.
- Serve on a King's Hawaiian Original Sweet Dinner Rolls topped with bitter greens such as arugula or radicchio. Enjoy!
Maharajah Curry Powder is a salt-free blend from Penzeys. It provides a depth of flavor I haven’t found in other curry powders, but it is expensive. Feel free to substitute your favorite curry powder in this recipe.
This chicken salad is very sweet. If you would like to tone down the sweetness try adding granny smith apples.
This dish is best when prepared in advance and allowed to sit overnight. It can be stored in a sealed container for 3-4 days.
In an effort to be open with my readers I want to let you know that House Party and King's Hawaiian have provided me with free or discounted products that I've used to create this recipe. As always, all opinions are my own.