Bartender Tony Conigliaro’s new beverage book is called “The Cocktail Lab,” and he’s not speaking figuratively.The recipe reviewed below appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Some-Like-It-Hot Chicken Salad
Preparation: 15 minutes
I realized something important about myself: I am terrible at following directions. I intended to “try” the Zucchini Bread on Page 12 but decided it wouldn’t be fair. Why? I cut the sugar in half, subbed pear purée for oil and used egg whites. Not really testing the recipe as printed. So, in a last-minute panic, I decided to go the “Curry in a Hurry” route.
What I thought: I make a tuna salad that is similar to this recipe and as much as it pains me to say this, I think I like this recipe more than my own. The golden raisins add a nice sweetness and there’s a tang from the sour cream. This dish is perfect to make and portion out for lunches during the work week or for a quick supper using leftover chicken. The chicken salad isn’t as creamy as a traditional recipe but I prefer it that way. If you don’t, add a bit more mayonnaise.
And another thing: You can never go wrong adding a sprinkling of slivered almond for some crunch.
