Curry Chicken Salad

Posted on June 29, 2023June 6, 2023 by Amanda Leave a comment

I love getting the roast chickens at Costco for an quick and easy batch of pho, but sometimes it ends up being too much chicken and I don’t know what to do with the rest of it. The chicken itself can be a little bit bland and dry depending on the day, so I like to use it in other dishes when I can. After rifling through some refrigerator scraps, I found enough to make a *fancier* chicken salad – curry chicken salad!

This curry chicken salad is nicely flavored from the curry powder pre-mix of spices, has crunch from the celery, a little zip from the raw onions, and some sweetness from the apples. It’s perfect between two slices of toasted bread, inside a pita pocket, or on top of some crunchy greens!

Ingredients:

Sour cream & mayo: I find the sour cream to be a little bit lighter since it has a little bit of tanginess to it already. The mayo addition just makes it a little more creamy. Feel free to use all mayo if you like.

Curry powder – ezpz, skip if you don’t want it

Curry Chicken Salad

Print Recipe

Creamy, spiced, and crunchy chicken salad for when you have leftover chicken.

Course Main Course, Salad, Side Dish

Keyword chicken, curry, salad

Ingredients

2 cups cooked chicken
1/4 cup sour cream
2 tbsp mayonnaise
1 tsp curry powder
1 tsp garlic powder
1 celery rib
1/2 medium apple
1/4 cup diced onion
salt & pepper

Instructions

Prep all your ingredients by dicing the cooked chicken into small bite sized pieces. Dice your celery, apple, and onion as well.
In a bowl, mix together chicken, celery, apple, onion, sour cream, and mayo. Sprinkle in curry powder and garlic powder to ensure no big "clumps" of spices.
Salt and pepper to taste.
Mix well and refrigerate at least 1 hour. Enjoy!

More salad-y type things? Try some Pasta Salad or The Work From Home Salad.

Chicken & Napa Cabbage Soup

Posted on May 5, 2022May 5, 2022 by Amanda Leave a comment

There have been glimpses of sunshine this week in the PNW and I cannot wait for summer. When it’s rainy, cold, or I’m feeling a little sick, I love to have soup. Chicken noodle soup is the soup that most people reach for when they’re feeling sick, but this chicken soup has much more comforting flavors for me. This soup is warm and satisfying with really simple ingredients. The chicken bouillon shortcut gives you a flavorful soup in a short amount of time, so you can whip this together in under 30 minutes for a weeknight meal.

Ingredients

Chicken – I like using chicken thighs since they stay relatively moist even if you end up cooking this soup longer than you intend to. I’ve also used tofu at a complete replacement for chicken or done even half chicken and half tofu. If you choose a different protein, you may need to pick a cut that will give a more “shreddy” texture like pork butt/shoulder or chuck roast. Other protein options will require longer cooking time to reach peak tenderness.

Chicken bouillon – I like using “Better than Bouillon” since I can get it in a massive jar at Costco, but feel free to use any other bouillon you like. You can also use chicken stock instead of water and bouillon. If you’ve substituted the protein, feel free to use a different bouillon flavor too!

Napa cabbage – I like the thick, crunchiness of a leaf of Napa vs other cabbages. This could be substituted with other crunchy veggies like bok choy, Brussel sprouts, or other cabbages.

Chicken & Napa Cabbage Soup

Print Recipe

Warm & satisfying soup, ready in under 30 minutes.

Course Soup

Keyword cabbage, chicken, soup

Servings 4

Ingredients

2 chicken thighs
5 cups water
1 tsp chicken bouillon
4 cups shredded Napa cabbage
3 cups spinach
2 tsp salt
2 tbsp sesame oil

Instructions

In a heavy pot, cook chicken until cooked on the exterior. This prevents the soup broth from getting cloudy. Don't worry if the chicken is not fully cooked in the center!
Add water and bouillon.
Cover pot and bring to a boil. Allow to boil for 5 minutes.
While the pot is boiling, you can shred your cabbage.
After 5 minutes, remove the chicken from the water. Turn heat to low and add Napa cabbage and spinach. Give a quick stir.
Shred chicken and return to pot.
Taste the broth and add salt, approximately 2 tsps. If you don't need that much, don't add that much! If you need more, add more!
Finish with sesame oil and serve.

You could even add some Chicken & Cabbage Dumplings to the soup too.

Have a dessert like Crispy Gooey Chocolate Chip Cookies or Kitchen Sink Cookies

Chicken & Cabbage Dumplings

Posted on January 1, 2022January 3, 2022 by Amanda 4 Comments

makes ~100 dumplings

I love a good dump. I think most people would agree. There are many schools of thought when it comes to dumpling preparation: steamed, pan-fried, deep-friend, or boiled. Personally, I love a boiled dumpling. I think the dumpling skins have the best texture this way and everything is extra moist, but I don’t judge. It’s what’s on the inside that matters most. These dumplings have a satisfying filling and are great no matter the preparation.

Make sure to enjoy your dumps with a good dipping sauce. Try mine or go with some basics like soy sauce or Maggi sauce, sriracha or chili crisp, and red or rice vinegar.

These chicken and cabbage dumplings are juicy, flavorful, and fun to make if you’re having guests over. Host a dumpling party and put everyone to work! Assembly line your dumpling skins, filling, and cooking to maximize output. If you have extra dumplings from the production day, line them in a single layer so they don’t stick together and throw them in the freezer for a rainy day! If you’re folding alone, make sure you have a good set-up with everything you need set up around you. I caught up on the most recent season of Master Chef when folding mine.

Materials

Nothing special required here to fold dumplings! Just your hands!

Ingredients

Filling – feel free to mix it up! Any great filling just needs to include a protein (like chicken, pork, tofu), an aromatic (like onions, garlic, chives), and a binder (eggs, flax, chia). I like buying chicken thighs and then grinding it myself in my food processor so I have more control over what pieces of chicken is making its way into my grind. I try to add lots of shredded vegetables (like carrots, cabbage, bokchoy, spinach, kale) to increase my vegetable intake too.

Dumpling wrappers – Dumpling skins can be purchased at any grocery store or can be made by hand. Check out my recipe for dumpling wrappers for the full experience.

Chicken and Cabbage Dumplings

Print Recipe

The most juicy and flavorful dumpling to suit any palate.

Course Appetizer, Main Course

Keyword cabbage, chicken, dumplings

Prep Time 2

Cook Time 15

Servings 100 dumplings

Ingredients

100 dumpling wrappers
2 lbs chicken ground
2 cups cabbage shredded
1 sweet onion
1 bunch green onions
3/4 cup woodear mushrooms dried
2 eggs
3 tbsp sesame oil
3 tbsp soy sauce
1 tbsp black pepper
3 tbsp sugar
1 tbsp fish sauce

Instructions

Finely chop sweet onion and green onions.
Chop dried woodear mushrooms into small pieces if not already cut.
Add all ingredients together and mix until just combined. Do not overmix.
Add about 2 tbsp of filling in the center of each dumpling wrapper.
Fold and pleat dumpling shut making sure to squeeze all of the air out from the filling area. If there is still air inside the dumpling, it may explode during cooking.
Cook your dumplings your preferred method. If boiling, fresh dumplings only take about 7 minutes and frozen take about 15 minutes.