Skip to main content

Curried Chicken Salad in Carrot Cones {Easter}

I saw a photo of these cute "carrots" on pinterest, well the photos had them painted with orange dye or something. But the pin didn't have a recipe. So, I did some searching and found a recipe that included these instructions: "Wrap the dough around your cream horn." My what?!? I looked that up, too, and realized that I didn't have enough time to order one. So, I improvised with foil. Piece of cake!


Ingredients
  • 2 C water
  • 2 C organic chicken broth
  • 1 to 1-1/2 lbs chicken (I used thigh meat)
  • 1/2 C mayonnaise
  • 1/3 C plain yogurt
  • 5 t curry powder
  • 1 T honey (I used some local honey from Keith Kimes Apiary)
  • 1/2 t ground ginger
  • 1/2 t freshly ground sea salt
  • 1/4 t freshly ground black pepper
  • 1 small fennel bulb, trimmed and finely diced
  • 1 T fennel frond, chopped
  • 1 T dill, chopped
  • crescent roll dough

Procedure
Bring liquid to a boil in a medium saucepan. Add chicken and simmer uncovered for 6 to 7 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, approximately another 15 minutes. Transfer chicken to a plate and cool 10 minutes. Cube the chicken.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, honey, ginger, salt, and pepper in a mixing bowl. Add chicken, fennel, and herbs. Fold in gently to combine.

Our carrot cones were not made from scratch. I used some pre-made crescent roll dough from Trader Joe's. It must have been pretty amusing to watch me - and Jake - try to figure out how to open the darn dough. And I screamed with it popped open!

Here's how we did it...

We made cone forms out of foil, cut the pre-made dough, into 1/2" strips and wrapped them around the cones. We placed them on a parchment-lined baking sheet and baked according to the package directions. I actually baked them a little bit longer because I wanted them nicely browned.


R helped me pull the foil out from the cones after they cooled slightly.


D helped me fill them with the chicken salad. Then he used some fennel fronds to make the carrot tops. 


With a little team effort, these were so much fun!

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce