CARROTS, CURRY, AND WHEAT CHICKEN SALAD
Fresh Ingredients
8 cups of grated carrots
Storage Ingredients
2 cups of cooked wheat berries
2 cans chicken chunks, drained (12.5 oz.)
1/2 cup walnuts, chopped
1/2 cup golden raisins
Dressing
1/4 cup evaporated canned milk
3/4 cup mayonnaise
1/2 cup apricot preserves
1/4 cup rice wine vinegar
2 tablespoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
Toss all ingredients and serve on a bed of lettuce leaves.
Springtime in the Rockies can be rough. One week there’s snow on the ground but all the tulips are fully bloomed and peeking through. The very next week it’s 80 degrees with more snow in the five day forecast. It makes you crazy.
This year, on the first day that the temperature hit 80, I decided we needed to celebrate with a dinner salad that was quick, colorful, fresh…and used up alllll the extra carrots I had in the fridge. An invention, to be sure, but it turned out great. (Shocking, right?) I would totally serve this to company. And once again, here’s another way to use canned chicken so that it’s completely disguised and not offensive.
Both my husband and I ate two servings for dinner and then I had another serving before bed. Okay, one more small serving as I wrote this post, but that’s it. Maybe I’ll look like I had some sun. Wow! This recipe was another freak of nature.
SEE for yourself–
Tags: carrots curry and wheat chicken salad, quick and healthy dinner, use it don't loose it
April 24th, 2009 at 10:46 pm
Wow – I can’t wait to try this! We grow our own carrots, and about this time of year, they’re a little strong to eat raw and plain. This sounds like a great solution.
Thank you for all you do. I’ve got your book right now from the library, and I adore you more every page!!
April 26th, 2009 at 11:37 pm
Laura!!! I’m thrilled, relieved, and happy to hear that you’re enjoying the book. Especially after you went to so much effort to get your hands on a copy!! Thank you Laura, for being a kind friend. Good luck with your carrots.
April 30th, 2009 at 6:54 am
YUM!!!! I made this last night because I want Spring to come and stay and this little salad reminds me of Spring. It was soooooo good (at least my cousin and I liked it and Leon enjoyed it too). Thanks for sharing your made-up recipe and I’m serving this at my quilt group luncheon instead of the wheat berry salad I had originally planned (I don’t like making these kind of decisions when it come to good food, it’s to hard to decide). Love ya Liesa!!
April 30th, 2009 at 11:50 am
Yippe!
Now tell me the truth Kris. Did you at any point, while you were eating this very yummy salad, feel like a goat? I felt like a goat. A super happy and satisfied goat, but I still felt like a goat. Maybe it’s just that the salad tastes so dang healthy as your chomping on it.
I probably need to be tested…
April 30th, 2009 at 12:06 pm
Maybe not a goat but a cute, cuddly rabbit. Goats eat junk type foods; old shoes, rope, tin cans. I’m thinking rabbit. So as i am writing this post I am having this delighful little salad for lunch. Can I just say I almost like it better the next day!! The flavors have had a chance to blend and I love it!!!!! I used dark raisins because that’s what I had and I like the color contrast and didn’t use as much of the curry, just a hint (about 1 teaspoon) If you had to take this to a pot luck, how would you work the lettuce into it?
April 30th, 2009 at 3:36 pm
You’re right. I should have been thinking rabbit…that’s why I mentioned testing. Clearly, something is wrong!
Hmmm. Pot luck lettuce…well, I wonder if it would work to serve it on a large platter covered with torn lettuce. OR, little lettuce cups (iceberg) that have a layer of torn red leaf or something dark inside and topped off with a scoop of the carrot salad. (That sounds like a pain.)
Maybe this is one that should be saved for when you are serving individual salad plates. (Dang. I’m starving.)