Are you brown-bagging it today?
With just a little effort, a lunch brought from home can be delicious.
Today on Quick Cooking, Karin Calloway shows us how to make tasty spread that will liven up any sandwich.
Chicken Salad is a dish I order for lunch at restaurants but rarely make at home. That's a shame because whipping up a homemade chicken salad is a snap. This week's recipe for Curried Chicken Salad is a bit more exotic than the standard version and makes a delicious lunch at the office. I'll begin the recipe by poaching some boneless, skinless chicken breasts halves.
I've got some reduced-sodium chicken broth and the chicken, bring the liquid up to a boil and then reduce the heat and simmer until they are cooked through, which takes under ten minutes.
Along with the chicken, the salad will get some crunch from diced celery and apple and some sweetness from golden raisins.
Now I'll whisk up the dressing. I've got some reduced-fat mayonnaise,reduced-fat sour cream, lime juice, honey, curry powder, ground ginger and some salt and pepper. Next, I'll fold in the chicken, celery, apples and raisins.
The flavors of this salad really improve if you refrigerate it for several hours or overnight. Serve with wheat crackers or spread it on a croissant.
Want a copy of Karin's recipe?
Just clip it out of tomorrow's Augusta Chronicle.
lip it out of tomorrow's Augusta Chronicle.
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