Thursday, March 11, 2010

Curried Chicken Salad on Spicy Chickpeas

Okay I know, I know. Multiple sections on a salad recipe?? That ain't right. You know what else ain't right?

The fact that it's only Thursday today. Where are you weekend?
Or how about the fact that it's still 10 more days to go until the CTFBC? Yes I'm counting..
Or that our little kitty has now started jumping onto our balcony's ledge?

*shudder* Be still my beating heart.

I'll admit, I also thought it was a bit much when I stumbled upon the recipe over at Epicurious. Four separate phases? You've got to be kidding me right? But you know what, it's really not that bad. Mmmm... I see I haven't convinced you yet, have I? Okay how about this - all the parts are super easy to do and don't take more than a few minutes. Better? Yeah I thought so... 

Do try this recipe though - it really is quite good for a casual weeknight meal.

Curried Chicken Salad on Spicy Chickpeas
Adapted from Epicurious
Serves 4 (generously)

For the curried chicken:

1 onion
1/2 tbsp garlic
1/2 tsp ginger
1 1/2 tsp olive oil
1 tbsp curry powder
1 tsp ground cumin
1 1/2 tsp salt
2 tomatoes, finely chopped
1 cup plain low fat yogurt
2 cups shredded, cooked chicken

1. Saute onion, garlic and ginger in oil until onion starts to soften. 
2. Add curry, cumin, salt and tomatoes. Cook over medium heat until sauce thickens.
3. Stir yogurt in, then add chicken, mixing evenly
4. Cover and set aside to cool to room temperature.

For the spicy chickpeas:

2 cups cooked chickpeas
1 tsp olive oil
1 tsp cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper

1. Heat oil in a frying pan over medium heat. 
2. Add chickpeas and spices, and fry for about 5 minutes or until fragrant
3. Remove from heat and cool to room temperature.

For the cucumber & grape salsa

1 cucumber, chopped (remove seeds)
1 cup green grapes, halved
2 tbsp mint, finely chopped
1/2 tsp salt

1. Mix everything together, then set aside until assembling the salad.

For assembly:

1/4 cup roasted almonds, chopped

1. Spoon salsa into individual serving plates. 
2. Top with a spoonful of chickpeas and a dollop of the chicken salad, then scatter with almonds and serve.

Nutritional info (per serving): Calories 447.2 , Total fat 12.0 g, Saturated fat 2.2 g, Polyunsaturated fat 2.4 g, Monounsaturated fat 6.1 g, Cholesterol 72.1 mg, Sodium 1,294.1 mg, Potassium 1,068.7 mg, Total  carbohydrate 41.1 g, Dietary fiber 8.1 g, Sugars 12.2 g, Protein 39.8 g

Good source of: Niacin 71.6 %, Vitamin B6 69.6 %, Manganese 62.7 %, Phosphorus 51.5 %, Selenium 39.4 %, Vitamin C 33.9 %


Adele @ WillworkforBiltong on March 11, 2010 1:31 pm said...

I'm very jealous! How great is that convention going to be? Hope you have a good time.

Joanne on March 11, 2010 1:52 pm said...

Sometimes you have to work hard for the good things in life. I think this is one of those times. Four parts? Not so bad. And looks delicious.

Seriously. Where is Friday? can't come soon enough!

polkadotcupcake on March 15, 2010 4:42 pm said...

wow! this looks so cool! I've been trying to psyche myself up to make risotto for years - a history in horribly burning rice is putting me off. But this looks good enough persuasion, consider me signed up! Yay for you, and well done on this challenge!

Chef Chuck on March 17, 2010 2:08 pm said...

That looks and sounds delish~~ Thank you

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