Curried chicken salad

Chicken salad is another one of those classic foods that the Kitchen Witch wouldn't even try until last year. Why?? Mayo! Let me be the first to tell you when you decide you don't like something like mayo it really really really limits your food choices, especially in summer. Potato salad? Nope. Tuna salad? Oh heck no! Chicken salad?! Don't even waste my time. That's how it used to be around here until the Witch put on her big girl pants & got over her mayo aversion. Ok, sure, I still don't love mayo, but I'll enjoy some chicken salad and not be grossed out about it. How mature of me! When the weather is hot outside who wants to stand in an even hotter kitchen and cook? Not this Witch, that's for sure!! Enter the wonder that is chicken salad. There are so many versions of chicken salad, its as varied as your individual tastes. Recently my tastes were telling me curry, and rather than heat up the kitchen making a curry base I decided to just make a curried chicken salad.

Now, as you may or may not know, the Witch is a all about keeping on a budget. this chicken salad was the brain child of wanting curry, stuff on sale & what I had in my pantry. Here's how it came together and its approximate costs. Rotisserie chickens were on sale for $4 each, so I got one and picked it clean and used half of it ($2). About a month ago the store had a BOGO sale on dried fruit: I picked up some dried mangos with no real intent of how or where to use them. Seeing as how I enjoy a burst of sweetness in my chicken salad and mango is awesome with curry, I decided to dice some up and add it to the salad ($3 a bag, BOGO, $1.50 a bag, used less than 1/4 bag so about .25). Walnuts and pecans, what I had on handalong with a rib of celery added a nice crunch and nutty flavor (approx $.50 in nuts and celery). Curry powder and cardamom were in my pantry already, along with garlic and onion powders (cost less than .25 total for all spices). Lastly the mayo and sour cream were already in my fridge, I'll approximate their costs at .50 total. All in all my lunch for 2 people cost $3.50. And no heating up the kitchen, bonus!!

The flavors on this salad was so good. The cardamom and curry powder set the base flavors, spicy but not hot, rich and complex and just plain delicious. The creamy mayo and sour cream round out the flavors. Bursts of sweetness came from the mango which was a delightful contrast to the crunchy nuts and celery. And the rotisserie chicken provided its own savory delicious flavor. Next time I make this, and there WILL be a next time, I think I'll make some naan too. The curried salad on fresh soft naan would be out of this world good. If you don't have naan you can use regular bread, crackers or just eat it plain. Enjoy!

Curried Chicken Salad
makes 2 servings
1/2 rotisserie chicken, picked of its meat including wings, skin & bones discarded
1 t curry powder
2 cardamom pods ground and green pod discarded
1/8 t each garlic powder and onion powder
1/2 t kosher salt
pinch ground black pepper
1/3 to 1/2 c mayo
1/4 c sour cream
1 rib celery diced
1/4 nuts, walnuts and pecans
4 slices dried mango, diced

Mix the spices with the mayo and sour cream. Stir until very smooth and allow to rest for about 20-30 minutes.

~*~Kitchen Witch Tip: When ever I'm making a salad or dressing I like to use powdered or granulated garlic and onion. You get all the flavor with out the sharpness that fresh can give you. It is important to let your dressing rest for about 30 minutes before eating it as this gives time for the garlic and onion powders to rehydrate and achieve maximum flavor.~*~

Dice the mango and celery. Chop up the shredded chicken meat. Chop the nuts and add everything into a mixing bowl.

Pour the spiced mayo blend over the chicken and veggie/nut mix. Stir well to coat everything well. Best if allowed to rest for 30 minutes before serving as this will rehydrate the mango slices as well as the onion & garlic powders.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 604.8
Total Fat 54.6 g
Saturated Fat 11.1 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 6.6 g
Cholesterol 77.7 mg
Sodium 1,017.5 mg
Potassium 183.8 mg
Total Carbohydrate 14.3 g
Dietary Fiber 2.0 g
Sugars 8.6 g
Protein 19.8 g

Caesar Salad

Recently a good friend of mine made the long trek to Colorado for a visit. We feasted while she was here!! This was one of the many delicious things we made. It was so much fun to share good food, good friendship and good company! She also took the photos for me, which was great, and she used her super fantastic Nikon DSLR, and now I'm beyond jealous. If anyone's looking for a good gift idea for the Kitchen Witch, a DSLR would be great. Just sayin' :)

Caesar salad is so good, and so simple now that I've learned a few tricks from Pam Anderson and the Pioneer Woman! They make this delightful salad using the hearts of romaine and leaving them in large spears, to be eaten with the hands. The Kitchen Witch loves to eat with her hands so this had to be made. Let me tell you, this Caesar salad is indeed scrumptious.

Garlic is pureed with olive oil which draws the bitterness out of the garlic, leaving wonderfully garlicy oil for the croutons and milder garlic for the dressing. The Pioneer Woman uses her food processor for this process but we soon discovered that mine was too large for such a small amount of oil and garlic: the blender was much better suited. Please use whichever you have at your disposal.

We doubled the dressing, making an even easier and quicker lunch the following day. Adding some grilled chicken or shrimp would be amazing as well. The dressing will last for up to 1 week in the refrigerator. The croutons are really only good for a day or 2 max before they get too stale.


Caesar Salad
Adapted from Pioneer Woman: Pam's Simple, Scrumptious Caesar Salad
makes 4-6 servings

Garlic Croutons
4 cloves garlic
A generous 1/4 cup pure olive oil
2 packed cups 3/4″ bread cubes, cut from a good-quality baguette or homemade loaf
Large pinch of salt

Salad
3 romaine hearts, separated into whole leaves
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1/4 teaspoon Worcestershire
4 tablespoon pure olive oil - optional
1/4 teaspoon salt
Ground black pepper to taste
1/4 cup grated Parmesan cheese or Asiago cheese, plus extra for sprinkling.

Heat a skillet over low heat. With motor running, drop garlic cloves through feeder tube of a food processor fitted with the steel blade to mince. (A blender works as well.) Scrape down sides of bowl and add olive oil through feeder tube as well. Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of the garlic for dressing.



Increase skillet heat to medium. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat.

Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.



Place lettuce leaves in a large bowl.

Whisk lemon juice, mayonnaise, half the reserved garlic, and Worcestershire in a small bowl.



Drizzle lettuce with olive oil, sprinkle with salt and pepper to taste, and toss lightly and carefully. (Clean hands work well.)
*~*Kitchen Witch Note: After making this salad a few times with out this additional olive oil step I have to say that I do NOT think it's necessary. The dressing provides ample flavor and if you're counting calories, the additional oil isn't needed, or missed honestly. I'm also providing nutritional info for both versions, with and with out the extra oil.*~*

Drizzle lemon mixture over lettuce; toss again.

Sprinkle Parmesan over greens; toss again.

Sprinkle croutons over the salad; toss and serve, sprinkling each portion with a little more Parmesan cheese.



Nutrition Facts provided by SparkPeople recipe calculator
6 Servings
Amount Per Serving - with additional olive oil on lettuce
Calories 377.3
Total Fat 26.7 g
Saturated Fat 5.4 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 14.9 g
Cholesterol 8.8 mg
Sodium 828.5 mg
Potassium 214.9 mg
Total Carbohydrate 27.3 g
Dietary Fiber 2.4 g
Sugars 0.3 g
Protein 7.9 g

Nutrition Facts
Amount Per Serving - with out additional olive oil
Calories 297.8
Total Fat 17.7 g
Saturated Fat 4.2 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 8.3 g
Cholesterol 8.8 mg
Sodium 828.5 mg
Potassium 214.9 mg
Total Carbohydrate 27.3 g
Dietary Fiber 2.4 g
Sugars 0.3 g
Protein 7.9 g

Supreme Pizza pasta salad

On the menu tonight is Supreme Pizza Pasta Salad. Really, Kitchen Witch, another pasta salad? Yes! Indeed yes another pasta salad. Pasta salad is so versatile. Its perfect for summer time eating what better way to use summers fresh produce in its finest forms?

This pasta salad has a tomato dressing, pepperoni, red and green bell peppers, mushrooms, onions and cheese, both mozzarella pearls and asiago cheeses. Its literally a supreme pizza in a bowl. Feel free to customize the toppings to what your family enjoys.

I found fresh mozzarella pearls (very small balls, 1/4 inch!) in the deli case of my grocery store. If you can find them they are worth the cost; sweet, creamy, delicious nuggets of cheesy goodness that are perfect size for pasta salads. If you find them I highly recommend trying them.

Supreme Pizza Pasta Salad
serves 4
3/4 lb pasta, spirals
3 roma tomatoes
1 green pepper diced
1/2 red bell pepper diced
3 green onions sliced thin
1 clove garlic
1 sprig oregano minced
2 T red wine vinegar
3 T olive oil
Salt & pepper
20 pepperoni slices
6 baby portabello mushrooms
1/2 c mozzarella pearls
1/4 c fresh grated asiago or Parmesan cheese

2 T olive oil for sautee

Cook pasta in salted water until al dente, about 7-8 minutes.

While pasta is cooking put the tomatoes and garlic in a blender or food processor and process until smooth.

In a large bowl mix the oregano, vinegar, 1/2 t kosher salt & fresh ground pepper. Whisk in 3 T olive oil to make a thick dressing. Add the pureed tomatoes and garlic. Whisk to incorporate well. Reserve 3/4 c of this dressing for the pasta.

Dice bell peppers and slice green onion. In a preheated skillet add 2-3t olive oil and the peppers & onions. Cook about 5 min over medium high heat or until they are softened slightly and start to take on a bit of color. Add to the bowl with the tomato dressing. Stir.

Quarter mushrooms and sauté them in 2T olive oil until golden browned on all sides. Remove and let cool.

Once pasta is cooked drain well. Pour cooked pasta onto a sheet pan and pour the reserved tomato dressing on top, tossing to evenly coat pasta. Allow to cool to room temperature, about 30 minutes. Cool cooked mushrooms with pasta also.



Cook pepperoni in the same skillet about 2 minutes on each side or until it crisps and has rendered out a lot of the fat. Drain pepperoni, crumble once cooled.

Once pasta and mushrooms are cooled prepare salad. Add the mozzarella pearls to the pepper/tomato mixture, topping with the pasta and mushrooms. Add grated asiago cheese and toss well to coat evenly with dressing and veggies. Enjoy at room temperature for fullest flavor.



Nutrition Facts provided by Spark People Recipe Calculator
4 Servings
Amount Per Serving
Calories 622.7
Total Fat 34.1 g
Saturated Fat 9.7 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 18.3 g
Cholesterol 45.7 mg
Sodium 1,223.1 mg
Potassium 375.6 mg
Total Carbohydrate 60.7 g
Dietary Fiber 4.5 g
Sugars 3.1 g
Protein 21.5 g

Mediterranean style pasta salad

I realize this isn't a lot different from the pasta salad I posted last month but, come on, really what can you do to pasta salad that hasn't already been done? Regardless, I went with a Mediterranean feel with this one; lemon juice, extra virgin olive oil (EVOO), tomatoes, feta cheese, fresh herbs including Greek oregano and mint. The result is a flavorful, colorful, bright salad that perks up any old grilled piece of meat.

As always look at this salad as a canvas to add whatever you and your family likes. Got fresh green beans? Use them in place of the asparagus. Don't like red bell peppers? Leave them out! Hate orzo? Use spirals or shells, whatever makes you happy.

I love that more of my herbs are growing and thriving. It's true, the more you pick them the faster they grow, at least in this Witches' experience it is. My mint is finally big enough to start using, I loved it here, so unexpected yet subtle. If you've not used fresh mint I encourage you to try it, its not at all 'minty' like you would imagine. I always thought adding mint would be like adding a stick of Extra to your dish, gross! Not so. Give it a try! The chive blossom is one of the best perks of late spring & growing chives. Their pretty purple flowers have a sharp onion flavor that doesn't linger, rather gives you its essence and then moves on to allow other flavors in. And who doesn't love to eat flowers?

While easy to prepare the flavor is very complex and its stunning on a plate. The colors let you know that you're in for a delicious treat chock full of vitamins and goodness. Hooray for summertime and veggie laden pasta salads!

Mediterranean style pasta salad
serves 4
1/2 lb orzo or other small pasta
6 spears asparagus
10 grape tomatoes
1/2 red bell pepper finely diced
1 chive blossom (optional, can use fresh minced chives or shallots in lieu)
2 springs oregano
1 sprig thyme
1 sprig mint
1-2 small sprigs parsley
2 oz feta cheese, crumbled

Dressing:
juice of 1/2 lemon
3 T EVOO
1 clove garlic minced
1/2 t kosher salt
dash pepper
1/2 the minced herbs listed above

Make dressing by whisking all ingredient listed, set aside for 15 min while pasta cooks.

Cook pasta according to directions on box. When there's 1 minute left in pasta cooking time add the asparagus to the boiling water and drain it off with pasta. Cook pasta & asparagus with a cold water bath or spray cold water on pasta, moving it around until its all cooled off.



In a medium size bowl combine the tomatoes, bell peppers, feta, herbs and chive blossoms. Add drained and cooled pasta and asparagus. Toss with dressing and serve.



Nutrition Facts provided by SparkPeople Recipe calculator
4 Servings
Amount Per Serving
Calories 296.7
Total Fat 14.5 g
Saturated Fat 3.7 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.2 g
Cholesterol 12.6 mg
Sodium 162.9 mg
Potassium 197.5 mg
Total Carbohydrate 36.4 g
Dietary Fiber 2.7 g
Sugars 1.2 g
Protein 8.3 g

Asian slaw salad with shrimp

The other day I was searching for something to eat for lunch. I decided on salad. However my salad idea was thwarted by my lack of lettuce. I did however have a head of cabbage. I didn't want cole slaw, this was lunch, not a side dish.

The thought of slaw got me thinking about Chinese chicken salad, a favorite at potlucks and family gatherings. Its basically a sweet dressing over cole slaw mix with fried ramen noodles and a bit of chicken. Not the healthiest of salads but it sure is good! I could cast my Kitchen Witch spell over this one, its overdue for a face lift anyway!

I decided that the dressing needed to have more acidy and less syrupy sweetness. An easy fix, I upped the vinegar and lowered the sugar content. A dash of crushed red pepper flakes add a mild spice and the clove of garlic scents the dressing. This dressing was starting to take on a more grown up feel. I kept the salad pretty basic, added a bit of crunchy celery and removed the ramen noodles which keeps it on this side of healthy. Almonds were standard in the original and I didn't see any reason to omit them either. Rather than chicken I went with salad sized shrimp, I found them on sale for $2 a bag and was looking for a place to use them.

This salad looks and tastes delicious in its grown up version. I hope you enjoy it too.

Asian slaw with shrimp salad
makes 2 servings
1/2 head cabbage sliced very thin
1 carrot shredded
2 stalks celery sliced thin
small bunch chives (about 15 stems) minced
1/4 c almonds, chopped
sprinkle sesame seeds

Dressing:
1/2 c White Wine vinegar
2 T brown sugar
2 T soy sauce
dash crushed red pepper flakes
1 clove garlic smashed

Small salad shrimp, 1 oz per person

Make dressing by dissolving the sugar in the vinegar. Add the garlic and red pepper flakes. Bring to a boil and boil for 4-5 minutes. Add the soy sauce, cook 1 minute longer. Remove from heat.

Remove garlic clove and discard. Add about 1/4 c oil to the vinegar mixture. Shake well to emulsify.



Salad prep:
Shred cabbage and carrot. Add sliced celery and chives, toss well to distribute evenly. Add 2 T dressing and toss again, this will help soften the cabbage slightly.

Place slaw on a plate, top with almonds and sesame seeds. Add shrimp and drizzle additional dressing over top.

Nutrition Facts Asian style dressing provided by SparkPeople Recipe Calculator
4 Servings
Amount Per Serving
Calories 176.7
Total Fat 14.0 g
Saturated Fat 1.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 8.2 g
Cholesterol 0.0 mg
Sodium 931.9 mg
Potassium 25.3 mg
Total Carbohydrate 13.7 g
Dietary Fiber 0.1 g
Sugars 13.2 g
Protein 0.5 g

Nutrition Facts for Asian slaw with shrimp salad provided by SparkPeople recipe calculator
2 Servings
Amount Per Serving
Calories 138.2
Total Fat 1.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.2 g
Cholesterol 55.3 mg
Sodium 245.1 mg
Potassium 1,265.5 mg
Total Carbohydrate 24.3 g
Dietary Fiber 10.1 g
Sugars 1.4 g
Protein 11.7 g