Curry powder, ground cloves, honey, and spicy mustard give this delicious no-mayo Curried Chicken Salad fabulous flavor.
Getting twenty little ones settled into classroom routines and procedures while simultaneously working through all the start-of-the-year paperwork, getting to know new-to-me parents, learning the little ones' personalities, implementing a new curriculum, easing little ones' anxieties about a new class and teacher, kicking off start-of-the-year assessments, and practicing fire drill and lockdown procedures ... twice in four days, mind you ... is, well, just a wee bit hectic.
Has anyone got a cloning machine? Or maybe those little magic bracelets Wonder Woman wears? Or how about the ability to fold your arms across your chest, blink, nod your head and ... poof! ... whatever you need is there like Jeannie?
If you do, please share ... 'cause I could sure use another me or some super powers right about now.
Seriously, all in all, my new little darlings are doing great.
But I could still use some super powers.
Until those fall from the sky, I guess I'll just power-up with one of my favorite bring-to-school lunches, Curried Chicken Salad.
The combination of ingredients for this one may sound a bit strange, but it's a combination that brings together fantastic flavor, for sure. The curry powder, cloves, spicy mustard, and honey come together beautifully and give this chicken salad a slightly-sweetened flavor ... that's sweet, but not too sweet. The pecans and chopped celery bring a wonderful touch of crunch.
I like to eat this just by the forkful or spooned over a bed of crispy lettuce, but it makes for a fabulous sandwich filling, too. Whichever way you take it, it's sure to not disappoint ... especially in those lunches we pack every day.
Happy back-to-school, everyone!
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- about 4 c. diced cooked chicken breast (about 2 to 2 1/2 lbs.)
- 1/2 c. spicy brown mustard
- 1/3 c. honey
- 1 1/2 tsp. curry powder
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 2 stalks celery, chopped
- 1/2 c. chopped pecans
- In a large bowl combine brown mustard, honey, curry powder, ground cloves, and salt until well mixed. Stir in diced chicken, celery, and chopped pecans until well combined.
- Cover and refrigerate at least 30 minutes to an hour before serving to allow flavors to meld.
- Serve over greens or as a sandwich filling.
Please enjoy these other tasty chicken, ham, & egg salads from The Kitchen is My Playground ...