Apples with Curried Chicken Salad

This January at ATOP we’ve been focused on recipes to help us reset after all of the holiday splurging. It’s important to fill our plates with tons of flavor and plenty of color as we work back to our normal eating habits. To prime the pump, we first posted Walnut Crusted Chicken with Colorful Slaw and later, my recipe for Mediterranean Whitefish.

Today, I am beyond excited to tell you about a recipe I created last week for Apples with Curried Chicken Salad. When I tell you I could not stay out of this, it’s exactly what I mean. Luckily this recipe is for 4 people because I kept going back again and again for just one more bite!

To cut carbs and calories in January, I’ve been skipping the bread whenever possible. I was at the market and noticed apples the size of softballs and an idea started brewing. I used apples cut orbitally several years ago to create Apple Crostini, one of my favorite appetizer recipes, especially for a large group, when it dawned on me, why not cut those apples a little thicker and replace the bread for an open-faced sandwich?

I had a rotisserie chicken in the refrigerator so it didn’t take long to whip up this delightful chicken salad and have dinner on the table.

When using apples cut this way, you can leave the core intact and just pull out any seeds or you can use a small cookie cutter to cut the core out of each apple slice. If you do this, you will want something as a foundation on top of the apple so the chicken salad does not fall through the middle of each slice. You can see from the photos that I used lettuce leaves, they give a pop of green which is always nice!

Let me know what you think and please tell me your favorite go-to January recipes, in the comments below.

Apples with Curried Chicken Salad

1-2 large apples or 2-3 medium apples, I prefer, Envy,
Honeycrisp, or Cosmic Crisp

Green lettuce leaves

2 cups of chicken, cooked and cut into cubes

¼ cup chopped pecans

¼ cup golden raisins

2 tablespoons red onion, diced

¼ cup Mayonnaise

¼ cup plain Greek yogurt

1 teaspoon of each curry powder, and turmeric

½ teaspoon of each onion powder, and garlic powder

Dash of cayenne

Slice apples orbitally to create 4-8 ¼ inch thick
slices.  Remove seeds and core if desired.  Place apples on a serving platter and top
with lettuce leaves.  Cut any remaining
apple pieces into checks about ½ inch in size.

Prepare the chicken salad by mixing the mayonnaise,
yogurt, and seasonings in the bottom of a medium-sized bowl.  Add chicken, apple chunks, pecans, onions,
and raisins, and mix well.  Top each
apple slice with 1/3 to ½ cup chicken salad and serve at once.

I am thrilled to want to tell you about a special offer for ATOP readers. 
When you register for ANY class this season, you will receive my brand new

Chocolate Truffle-Making as my gift! Read on for more!

I am excited to say that, I have 3 fantastic titles on the books, which classes will you choose?

Thursday, February 8^th, 6:30-9:00 Girls Night Out Cooking Class- 2 seats OPEN Ready for a night out with the girls?  Grab a friend or come solo to this night of food and merriment! Join me in the kitchen to concoct crave-able appetizers that reflect the flavors of the season.  Sip festive Cranberry Mojitos as stunning as they are delicious and join the fun in the kitchen or sit back and watch as each dish unfolds.  With Valentine’s Day on the horizon, we will keep chocolate and romance in our minds as we concoct Heart Shaped Raspberry Brie En Croute READ MORE

Friday, March 1^st, 10:30-1:30 French Workshop French Bistronomy- French main course dishes made with time-honored techniques and all with a fresh twist.  These spectacular recipes are sure to become signature dishes on repeat in your homes.  Combine them for a large meal or do as the French, serve each one alongside a delicious Crispy Gems Salad and you have dinner ready X 4! In this hands-on class, we will cook together for a fabulous day of camaraderie and learning.  French bistros have changed over the years, with many combining the classics with fresh flavors and new ingredients to create a gastronomic experience like no other.  After all, simple ingredients when prepared well, are both sensational and satisfying.  Our day will begin with an Amuse Bouche of Brie Stuffed Pear En Croute before we dive into my flawless READ MORE

Fabulous French Dinner Party- Thursday, March 21^st, 6:00-9:00
Hey, have you heard? Dinner parties are back in 2024!!  And the more luxurious the better!  HELLO! This is my wheelhouse!  I created this menu to tempt your taste buds, flex my culinary muscles, and for pure eating enjoyment!  Our evening will begin with a French 76 and an Amuse Bouche of Fig, Goat Cheese, and Thyme Pastry Spirals sure to leave you wanting more.  Our first course will be Scalloped Leeks featuring perfectly plump scallops, expertly prepared.  Our main course will be Pork Loin Roulade, stuffed with seasonal goodness and served with a Red Wine Reduction Sauce. READ MORE

Chocolate Truffle-Making ONLINE Course
In this enticing class, we will make Spiced Rum Milk Chocolate Truffles,
Dark Chocolate Strawberry Tuaca and Extra Dark Cointreau Truffles.  You will learn how to do a quick finish with Truffles that will have you serving them in a matter of minutes and the more complex option of chocolate enrobed.  I will teach you the quick temper method and the enrobing technique favored by French chocolatiers. 
You will learn tips and tricks for creating confections that will rival anything in European chocolate shops because you are making them yourself, at a fraction of the cost. Truffles are a beautiful recipe to prepare for the people you adore.  Whether you love dark chocolate, milk, or something in between, this class will leave you feeling like a Chocolatier!
Rich creamy chocolate is irresistible so let’s dive in to make these decadent READ MORE
Register NOW!

Which classes will you choose? 
You can opt-in for the Chocolate Truffle-Making ONLINE Course or choose any class and receive it free as my gift to you!
Join me in the kitchen this season for good times, great friends, and always amazing food!
See you soon and stay tuned!
XOXO
Lorie