Recipe:Scott Drewno's chicken curry salad

Published: Wednesday, Jan. 2, 2013 - 12:00 am | Page 2D

Makes about 2 pounds of salad (8 servings)

It begins with a store-bought rotisserie chicken, so this salad comes together fast after a little chopping.

At the Source in Washington, D.C., executive chef Scott Drewno serves it in a sandwich.

INGREDIENTS

One 4-to-5-pound whole rotisserie chicken

1/4 cup raisins

1/4 cup coarsely chopped candied walnuts

1 cup diced green apple, such as Granny Smith (from 1 to 2 apples)

1 cup diced celery (from 2 to 3 ribs)

1/4 cup diced red onion (from about 1/4 onion)

3/4 cup mayonnaise, preferably Best Food brand

1 tablespoon mild curry powder

1 tablespoon light brown sugar

Salt and freshly ground black pepper

INSTRUCTIONS

If the chicken is hot, allow it to cool slightly, then remove and discard the skin and transfer the meat to a large mixing bowl. (Keep the bones for making stock, if desired.) The yield is 5 to 6 cups of meat.

Add the raisins, walnuts, apple, celery and onion to the bowl and toss to combine.

Combine the mayonnaise, curry powder and brown sugar in a medium bowl; fold it into the chicken mixture and toss to combine. Season with salt and pepper to taste.

Per serving: 330 calories, 21 g protein, 10 g carbohydrates, 22 g fat, 4 g saturated fat, 70 mg cholesterol, 230 mg sodium, 1 g dietary fiber, 7 g sugar

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