Curried Chicken Salad

By Ralph

  • Ezekiel 4:9 Sesame Bread
  • 2 Chicken breasts (about 1 pound)
  • 1/2 cup tahini
  • 1 large kosher dill pickle, chopped
  • 2 ribs celery, chopped
  • 1/4 medium onion, chopped fine
  • a handful or so of chopped raisins or dried cranberries (I used a 50/50 mix of both)
  • juice of 1/2 lemon
  • salt and pepper to taste
  • 1 tbsp curry powder
  • 1 tsp Garam Masala
  • 1/2 tsp crushed red pepper
  1. Cook the chicken breast with a bit of salt, pepper, and garlic until no longer pink. I pan roasted mine with the lid on.
  2. Chop the chicken into 1/2 inch pieces and place into a mixing bowl
  3. Now just toss all of the ingredients together. I add the salt and pepper and lemon juice last, and adjust to get the acid/salt balance just how I like it. Flavor improves after a couple of hours in the refrigerator.
  4. This comes out sweet and savory and my son and I split one sandwich with a bit of salad and we're full and happy.