Flurry of Curry Chicken Salad
- 4-6 Boneless skinless chicken breasts (cooked, seasoned w/s&p) diced into 1/2 inch cubes
- 1 red bell pepper, diced finely
- celery, diced finely (about 3/4 of a head)
- golden raisins
- 1/2 a red onion, diced finely
- chopped parsley
- brown sugar (not too much of this)
- curry powder (a couple tablespoons, or to taste)
- kosher salt
- ground black pepper
- tumeric
- mayonnaise (enough to make it a creamy chicken salad consistency)
Again, sorry this recipe is so lame... but that's how chef's cook, right?!
Hannah is so excited to make this. She will give it her best shot and let you know how it comes out.
ReplyDeleteDerrick will you post 3-4 dishes that you remember growing up with in our family and the memory that goes with them. We will do our best to get the recipes and put them on the blog. Hopefully, The Rusty Whisk Blog will start to grow and serve as a Rust Family Journal of sorts. Brandon, start thinking....We want your entries by your birthday.
ReplyDelete