We rarely have sandwiches for dinner even though they're easy and light, especially in the summer. SP asked me to try making curry chicken salad. I didn't use a real recipe, just borrowed from various recipes I found online, but the result was sensational.
I was really proud of this meal. I poached the chicken breasts (about 1 1/4lbs) in water with cut up celery, onion and peppercorns. I kept the water at barely a simmer and cooked the breasts for exactly 30 minutes. They were moist and tender - perfect for chicken salad. Everything else I pretty much eyeballed to taste. I quartered red grapes, chopped walnuts, finely minced a few scallions, and diced a rib of celery. That all went into a bowl with the chicken, salt and pepper and was tossed with lemon juice (about half a lemon), a few tablespoons sour cream and maybe 1/2 cup of mayo. Once everything was well mixed I added the curry powder. I started with a very small amount, mixed it in, then tasted. Less is definitely more when it comes to curry powder in chicken salad and I think I got the perfect balance.
We made sandwiches using leftover hamburger rolls and I served chips alongside. An easy, delicious meal.