Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Thai Curried Chicken Salad
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- #76929
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound boneless skinless chicken breasts, grilled or broiled
2 stalks celery
2 green onions
1 bunch cilantro
1/2 cup golden raisins
2/3 cup mayonnaise
1 1/2 teaspoon Thai red curry paste (more if desired)
1 lime, juiced
salt and pepper
1 head butter lettuce
directions
Dice chicken into cubes about 1/2 inch by 1/2 inch, add to large bowl. Slice celery lengthwise down the middle and then finely slice crosswise. Trim ends of green onion then slice thinly on a diagonal. Add celery and onion to chicken in the bowl. Wash and roughly chop leaves off of bunch of cilantro. Add cilantro and golden raisins to bowl.
In a separate small bowl mix mayonnaise, curry paste, lime juice, and salt and pepper to taste. (Add more curry paste if you like it spicier. Mix dressing until smooth. Mix curry dressing with chicken in bowl and toss to combine all ingredients and evenly coat. Adjust seasoning if desired with salt and pepper. Serve with butter lettuce leaves.
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