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Food

  • Recipes
    Fettucine PrimaveraPractice your chiffonade and fine chopping skills with the herbs and vegetables in this recipe. This quintessential springtime pasta includes lots and lots of fresh herbs, as well as leafy greens.
  • Fundraiser taps Zakarian
    Geoffrey Zakarian is an accomplished chef and restaurateur, known for his sophisticated taste and signature style.
  • Dash ... We Tried It
    The recipe reviewed here appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
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Kimberly Dupps Truesdell | The Journal Gazette
Some-Like-It-Hot Chicken Salad

Dash ... we tried it

The recipe reviewed below appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Some-Like-It-Hot Chicken Salad

Preparation: 15 minutes

I realized something important about myself: I am terrible at following directions. I intended to “try” the Zucchini Bread on Page 12 but decided it wouldn’t be fair. Why? I cut the sugar in half, subbed pear purée for oil and used egg whites. Not really testing the recipe as printed. So, in a last-minute panic, I decided to go the “Curry in a Hurry” route.

What I thought: I make a tuna salad that is similar to this recipe and as much as it pains me to say this, I think I like this recipe more than my own. The golden raisins add a nice sweetness and there’s a tang from the sour cream. This dish is perfect to make and portion out for lunches during the work week or for a quick supper using leftover chicken. The chicken salad isn’t as creamy as a traditional recipe but I prefer it that way. If you don’t, add a bit more mayonnaise.

And another thing: You can never go wrong adding a sprinkling of slivered almond for some crunch.

– Kimberly Dupps Truesdell, The Journal Gazette

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