Glad that you liked the Three Grain Pilaf. Just curious, did you use the curry or try it with your own seasoning?
I didn’t buy the saffron for the chicken salad I made last night. I bought it for the Arroz con Pollo recipe I posted several weeks ago on the cooking thread. A double batch of it like we make, still only needs 1/2 tsp. of the saffron, so the 2 grams of saffron I bought will make lots of batches of the arroz con pollo.
Here is the recipe for my chicken salad that you wanted that I made last night for sandwiches for our dinner. It is one of those recipes I kind of throw together without measuring anything and do it based on the ingredients my family likes in it. I mix up a big batch of it in my large tupperware salad bowl so I have plenty of room to mix it and so we have plenty leftover for sandwiches over the next few days. I never seem to make a big enough batch of it for my family!
4-6 cooked chicken breasts (depending on their size). I usually poach them so they stay nice and moist. (I strain the resulting broth and cool it and freeze it for use in other cooking another day.) When cooled I cut the chicken breasts into small bite sized chunks and throw them in my large bowl. Depending on how much chicken I have I add:
1/2 - 1 cup finely chopped carrots
1/2 - 1 cup finely chopped celery
1/4 - 1/2 of a medium size onion grated right into the bowl
1/2 - 1 cup craisins or golden raisins (I usually make it with the craisins, since my kids don’t like raisins, but my husband actually prefers the raisins).
I throw everything into my large bowl, and then sprinkle a good bit of celery seed over the top and then season it with black pepper. (I leave salt out, since there is enough flavor with the onion, celery seed, and the pepper and I need to watch my salt intake, but if you normally add salt feel free to add it here). At this point I would add any other seasonings (My family members are picky so I don’t add any others when I am making it for them, but I would otherwise add whatever you like such as a little taragon, rosemary, poultry seasoning, curry, or anything else you and your family like. Some people also like nuts in it, but I have two people who won’t eat nuts in anything, so those of us that like nuts just sprinkle them on our sandwich or salad.
I mix everything up with lots of mayonaise (a little mustard can also be good added in with the mayonaise) and taste it to make sure the seasoning is to my family’s taste and adjust as necessary. Then it is ready for sandwiches or to serve on lettuce leaves for a salad. We also sometimes make lettuce wraps in the summer time, for a lighter dinner.
No curry, we don’t have any.