Ink Slingers

Curried Chicken Salad



The last several months have taken a toll on all of us and has left many of us feeling a bit helpless. While the world rages on one thing we can do is turn inward and minister to our families. We can make our homes a safe and peaceful harbor. When I’m having a particularly difficult time in my life I turn to creative cooking as a positive outlet and as a way of nourishing my family–body and soul. One of our favorite summer meals is a simple chicken salad. Recently I’ve experimented with my tried and true recipe and given it a fresh and spicy twist by adding fried curry spices to the dressing. The result is quite lovely and a big hit with my family.

3 split, bone-in, skin-on chicken breasts

1 tablespoon coconut oil

1 small shallot; diced

1 clove garlic; minced

1/2 inch ginger root; peeled and grated

1 tablespoon ground turmeric

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 cup mayonaise

Juice of 1 lemon

Salt and pepper to taste

Optional garnishes: grapes, apple, pistachios, goat cheese

Preheat oven to 375 degrees. Season chicken breasts with salt and pepper and bake for one hour or until the internal temperature reaches 165 degrees. Remove and rest until cool enough to handle. Remove skin and bones and discard. Cut breast meat into 1/2 inch chunks and place in a large bowl. Refrigerate while the dressing is being made.

In a small skillet melt coconut oil over medium high heat. Add shallots along with 1/2 teaspoon of salt and sauté about 5 minutes until soft and golden brown. Add garlic and ginger and sauté for about 30 seconds. Reduce the heat to medium and add the remaining spices. Sauté and stir an additional 2 to 3 minutes until fragrant and sizzling. Remove from heat and spoon into a small bowl. Allow to cool for at least 15 minutes. Add mayonnaise, lemon juice and stir together. Pour dressing over cooled chicken and stir, adding salt and pepper to taste. Chill for at least an hour, allowing the flavors to meld. Serve over a bed of greens and garnish with halved grapes, diced apple, pistachios, and crumbled goat cheese.

Domestic Church Maurisa Recipes

Light and Refreshing Ceviche

Light and Refreshing Ceviche

I regularly participate in the Catholic Sistas’ “What’s for Dinner” daily post on Facebook. Recently, I posted a comment stating our dinner that evening would be ceviche. Another poster wanted to know what ceviche was and I explained quickly in response and then decided to post the entire recipe here.

Ceviche is a seafood dish in which small pieces of raw fish are cured in citrus juice, thus “cooking” the fish. This dish is quick, easy, refreshing, and even our eight year old will devour it. It has become one of our favorite summer Friday meals. We usually serve this dish over a bed of greens with chips and salsa on the side. Sweet, cold, juicy slices of watermelon round out the meal quite nicely.

1 pound shrimp; cleaned, peeled, and cut into 1 inch pieces
12-24 limes; juiced (12 regular limes or 24 key limes); juiced
1 English cucumber; diced into 1/2 inch pieces
1 medium jalapeño; seeded and diced into very small pieces
1/2 red onion; diced into very small pieces
2 small Roma tomatoes; diced into 1/2 inch pieces
1/2 bunch cilantro; roughly chopped
Salt and pepper to taste

Place shrimp into a large bowl and cover with lime juice and let sit, stirring occasionally for 10-20 minutes to “cook”. The shrimp will become firm and opaque as it cures. Add the remaining ingredients and toss to combine. Ceviche can be served immediately, or refrigerated for a few hours and served chilled. For food safety it is important to prepare and consume while fresh and will not keep beyond a day in the fridge. Serves 4 as a main dish or 8 as an appetizer.

I absolutely love summer salads, and while Ceviche isn’t a salad per se, I like to serve it as one. The following links are really great summer salad recipes.

Chicken Caesar Salad

Waldorf Salad

The Hungry Man’s Salad: Salad Niçoise

Turkey BLT Salad

Rosemary Chicken, Bacon and Avocado Salad

Chicken Shawarma Salad with Tahini Dressing

Chipotle BBQ Chicken Salad with Tomatillo Avocado Ranch

Thai Beef Salad

If you have a favorite go-to summer salad or dish we’d love you to share it with us in the combox.