Halibut Point Chicken Curry

Posted on: Thursday, September 6, 2012

Halibut Point in Rockport, MA is an oasis for rock hopping, picnicking, and losing track of time among the engulfing seascape. When the sky is clear, you can see as far as Crane Beach in Ipswich and the southern most tip of Maine. In high school and into college, we enjoyed spending summer afternoons here with our closest friends. After taking a stroll down the sandy trails to the low coastal shelf, the large, flat rocks are the perfect stage for a picnic.

In our totes, we pack bottles of Spindrift Sparkling Lemonade, our favorite kettle-cooked Cape Cod potato chips, and Curried Chicken Salad sandwiches on artisan wheat bread. Chicken salad is by far our favorite sandwich. We love its adaptability with the addition of a spice, fresh herb, vinaigrette, or fruit. We revamp the classic sandwich with light and tangy Greek yogurt, spicy curry, and sweet red grapes.

Curried Chicken Salad

2 cups chopped roasted chicken breasts
1/2 c Greek yogurt
2 T mayonnaise
2 T EVOO
2 T curry powder
2 T lemon juice
salt and pepper throughout
2 large stalks diced celery
1 c red grapes, halved
2 tomatoes, sliced
large handful of Bibb lettuce
8 slices of fresh artisan wheat bread

In a large bowl, combine the Greek yogurt, mayonnaise, EVOO, curry powder, lemon juice, salt and pepper and whisk together. Add the chicken, celery, and red grapes and toss to coat evenly with the dressing. If you have time, refrigerate the salad for 30 minutes to allow the flavors to meld.

To assemble, lay out 4 slices of your bread of choice. Top with a few lettuce leaves, a heaping spoonful of chicken salad, and to end, two tomato slices. Cover the sandwich with another piece of bread. Cut in half and enjoy. Makes 4 sandwiches.
We love this salad for its versatility- a great base recipe to add your own spin!

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