Friday, February 20, 2009

Curried Chicken Salad in Naan

A couple weeks ago, I made this curried chicken salad in naan. It was very good- a perfect way to use some of our chicken and a nice change from the soups and quiches we seem to be eating a lot of these days.
The chicken salad recipe came from Cooking Light. Which edition, I don't know. I had torn the page out and put it in my recipe binder years ago. I'll give you their recipe word for word, although I changed a couple things. I left out the grated orange rind (Due to laziness. I do have oranges on hand, you know), used bottled ginger instead of fresh, substituted raisins for the grapes and apricots and left out the green onions. I used sunflower seeds instead of cashews and dried parsley instead of fresh. I didn't change it too much, now did I?

The combination of the spice of the curry and the sweet of the dried fruit is wonderful. Sandwiched between warm naan, it was delightful.

Curried Chicken Salad (Cooking Light magazine)

6 tbsp. reduced fat mayonnaise
1/2 tsp grated orange rind
1 1/2 tsp. orange juice
1 tsp. curry powder
1/2 tsp. grated peeled fresh ginger
2 1/2 cups diced, roasted skinless, boneless chicken breasts (I used cooked shredded chicken)
3/4 cup seedless green grapes, halved
1/4 cup diced dried apricots
1/4 cup thinly sliced green onions
2 tbsp. chopped unsalted cashews
1 tbsp. chopped fresh parsley
4 (6 inch) naan breads
3 cups trimmed watercress (optional)

Combine first five ingredients in a large bowl and stir with a whisk. Add chicken and next five ingredients to mayonnaise mixture, stirring to coat. Spoon about 3/4 cup chicken mixture onto each naan. Top with watercress (or other greens) and fold over.


I doubled the chicken salad recipe because I knew my naan recipe would make more than 4 naan.

Naan Bread (Simply in Season) serves 8

1/4 cup water
1 tbsp. dry active yeast
1 tbsp. sugar
Mix in a small bowl until dissolved.

1 cup lukewarm water
1/4 cup plain yogurt
1 beaten egg
2 tbsp. oil
2 tsp. salt
Mix in a separate bowl. Stir in yeast mixture.

5+ cups bread flour (up to half whole wheat)
Stir in enough flour to make a soft dough. Knead 5-10 minutes. Place in a greased bowl. Turn to grease both sides. Cover with a damp cloth and let rise 1 hour. Separate dough into golf-ball sized balls. Roll each out to 1/16 inch thickness (they cook best when thin). Preheat frying pan on medium high heat. Add 1/2 tsp. butter to pan and allow to melt (cooking spray also works well). Place rolled out dough (one at a time) into the frying pan. Cook on each side until lightly browned and puffy (about 2-3 minutes per side). Transfer to a plate a cover with a towel while cooking remaining breads.

Ok, I put two in the pan at a time instead one of. Here you can see them starting to get puffy. It's a good indication that the other side is browning and it's soon time to flip them over.

Pin It


  1. India was a subject in my son's history homeschool lesson this week. One of the choices of activities was to make naan. I remembered seeing your recipe so I tried it today. We had it with some homemade cream of veggie soup. It was just perfect as my littles guys used the bread as spoons for the soup! I loved the bread but the best part was that my boys loved it, too! Thank you!

  2. Can't wait to try this today. Thank you!


Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

Please choose the Anonymous option if you prefer not to sign in to comment.

Related Posts with Thumbnails