Calling all you broccoli salad lovers!
Obviously I am one of these people since not too long ago I brought you my Loaded Broccoli Salad recipe too. Just can’t get enough. Which is a good thing since I hope to be producing some broccoli heads of my own right out of the garden in the next few months. Having recipes like this to help me use my fresh produce will be crucial!
This one goes back to my time searching for recipes where I could make a big batch and take it to work for lunch throughout the week. I was also getting pretty obsessed with making curries. Green, yellow, red, whatever, I was all over it. So I combined my love of salads, curry and big batch lunches and found this recipe on EatingWell.com. It’s different, but it’s really tasty!
First, you cook the chicken by any method you prefer: grilling, baking, sautéing, or boiling. I followed the recipe and boiled my chicken since it’s quick and easy. Once that was done, I threw it in the standing KitchenAid mixer and turned it on speed 2 for about 40 seconds or so until the chicken is shredded.
Learning this trick has made my life significantly easier!
My standing mixer comes in so handy for shredding meat, making batter for a plethora of things, mashed ANYTHING, and basic mixing, among other things (I learn more that I can do with it all the time). It doesn’t get easier than throwing crap in a bowl, hitting a button, and completely ignoring it for a minute or two while you get other things done.
I am so damn impatient when it comes to shredding stuff that one morning I was moving a little fast shredding meat using two steak knives.
Anyone to care to guess what happened?
Or can everyone put it together just by knowing me and where I would most likely fall on a scale of 1 to baby-foal-learning-to-use-its-legs-for-the-first-time-ever?
I made a nice slice in my finger where, even after years have passed by, the feeling has still not quite returned. I remember laying on the floor with my bloody finger held in the air, tightly wrapped with a towel and held above my heart of course. I could NOT get it to stop bleeding. I remember when my friend walked in like, “what the hell are you doing on the floor? I thought you were making us breakfast?”
But this is what happens when I try to move too fast with sharp objects within my grasp.
Somebody take them away. I’m way too klutzy to have this kind of responsibility in my life.
A mixer makes it all better, long story short.
Next, make a cream sauce using yogurt, chutney, curry powder and cilantro. I used Sharwood’s for the chutney, but I’m not loyal to any specific brand. Mango chutney can be found in the ethnic foods section of your grocery store and it’s found alongside the Indian foods.
Also, to keep it simple, I use cilantro paste in a tube. I don’t have time or patience to constantly buy cilantro to pull off meeeeeeeellions of leaves one by one and chop them all up! Ain’t nobody got time fo dat.
This will all change once I grow my own cilantro which is fine since the paste is pretty pricey anyway. But it’s so easy.
I chopped up some cashews in a plastic bag with a mallet.
Got all my ingredients ready to go.
Then I threw everything back in the mixer and let it go until it was all mixed. Voilà! Lunch for the week.
Before eating it for lunch though, I did think it tasted better warmed up a little bit. The cream sauce liquified a bit more and it gave the chicken and broccoli good flavor, but that part is completely up to you.
If you love chicken salad and are looking for an interesting new flavor twist on the classic, try this one out!