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Curry Chicken Salad: Boyd Street Kitchen


This Curry Chicken Salad recipe is a little different in that the fruit used is not grapes but golden raisins.  I first tasted this recipe when a friend brought me a bowl (thanks, Paul) and was so intrigued by the taste that I  grabbed the recipe from The Kitchen..just love that show. It has become one of my favorites from foodnetwork.com.   I have never been a lover of raisins, but this salad is so tasty and the texture of the raisins with the slight crunch of the celery, together with the hint of curry, will make you want to prepare this time and time again.  Did I say easy?  It is!!   See the recipe below.

Curry Chicken Salad

Curry Chicken Salad

 

 


INGREDIENTS:
1/2 cup mayonnaise

1 tablespoon curry powder
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 cup shredded cooked chicken (we used a rotisserie chicken)
1/3 cup golden raisins
1 shallot, diced
1 stalk celery, thinly sliced
2 tablespoons chopped fresh cilantro

DIRECTIONS:
Add the mayonnaise, curry powder, lemon juice and some salt and pepper to a large bowl and stir to combine. Add the chicken, raisins, shallots and celery and mix gently. Serve immediately or refrigerate. Sprinkle with the chopped cilantro before serving.

*This recipe has been tested and approved by BOYD STREET KITCHEN.

Recipe courtesy of The Kitchen, foodnetwork.com

Neiman Marcus Chicken Salad: Boyd Street Kitchen


If you love Chicken Salad, then here is an elegant approach to the recipe.  This is the NEIMAN MARCUS CHICKEN SALAD RECIPE developed in the 1950’s by famed Texas Chef, Helen Corbitt.  (Hint:  Whipping Cream makes this special.)  Serve on a Croissant roll or bed of lettuce.  YUM…

"Neiman Marcus Chicken Salad via Boyd Street Kitchen"

Credit: Michael Kraus via Saveur.com

Thanks also to Oh So Shabby by Debbie Reynolds for making me aware of this awesome recipe.

NEIMAN MARCUS CHICKEN SALAD

MAKES ABOUT 6 CUPS

Ingredients

1 lb. cooked chicken breasts, cut into ½″ cubes  (about 2 1/2 cups)
1 cup mayonnaise
1 cup thinly sliced celery
1 cup halved purple seedless grapes (some use green)
½ cup sliced almonds, toasted
1 tbsp. finely chopped parsley
1 tsp. kosher salt, plus more to taste
½ cup whipped cream (stiff)
Freshly ground black pepper, to taste

Instructions

Combine chicken, mayonnaise, celery, grapes, almonds, parsley, and salt in a bowl. Add whipped cream and pepper; fold to combine.

**adapted from Saveur.com

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ABOUT HELEN CORBITT… (written by PATTY VINEYARD MACDONALD)

“Stanley Marcus declared Helen Corbitt ‘the Balenciaga of Food.’ Earl Wilson described her simply as ‘the best cook in Texas.’ Lyndon B. Johnson loved her stroganoff and wished she would accompany him—and Lady Bird—to the White House to run the dining room.

“Helen Corbitt is to American cuisine what Julia Child is to French. Corbitt’s genius was in presentations of new and unusual flavor combinations, colors, and even serving temperatures. She insisted on the finest, freshest ingredients, served with impeccable style. As Director of Food Services for Neiman Marcus, she traveled widely, bringing recipes back to tantalize Texans’ tastebuds.”

Can’t wait to buy this cookbook

"The Best from Helen Corbitt's Kitchens"

via University of North Texas Press, http://untpress.unt.edu/catalog/3223

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