This is another personal concoction by Culinary K. I put this together after enjoying the Chicken Lilly dish at The Breadbasket Bakery in Saratoga Springs, NY. It is not a copy by any means, I don’t use a number of their ingredients, which I won’t tell about here. However, they did inspire this. I have to say, that it’s a new favorite, and a great way to eat well without food being bland. The best diet advice you will ever get is: Use spices to spruce up boring foods. It really does the trick and you find that healthier recipes that use spices and mix up flavors become a mainstay, and keep you on track to good health.
What you will need:
6 boneless/skinless chicken tenders (no breading) or 1 boneless/skinless chicken breast. Dried Cranberries, Chopped Walnuts, Mayonnaise and Curry.
Most of this is to taste, as with a lot of food.
Cook your chicken tenders on 325-350 for about 20-25 minutes, longer for a full breast, as the meat is thick and takes longer to cook. You can slice it into sections, but this might lead to drying out. Once cooked let cool. Then chop your chicken pieces up. Next, shred them with your fingers. Or, you can put them in a food processor being careful not to pulverize the pieces to dust. You want them to be shreds not granules. So doing this by hand is probably the best way. Now dust your chicken pieces with curry until the chicken is yellow with the spice.
Add in 1/4 cup of dried cranberries and 1/4 cup chopped walnuts.
Stir in about 1-2 tablespoons of mayonnaise (more for drier chicken, less for a lighter curry). Mix everything up, add more curry to taste. Let rest over night for best flavor.
It’s great as a lump on salad greens, or on rye or whole wheat bread.