Curried Chicken Salad with Green Apples and Pecans

A delicious recipe for wraps and sandwiches.

Back in June, I helped make all of the food for my niece’s wedding and this recipe was one of my favorites on the list. Its tastiness was widely appreciated. It was also a welcomed chilled dish as it was nearly 90 degrees out.

At least, I used a similar recipe…

Curried Chicken Salad Ingredients

I must confess that most of the time I do not follow recipes, especially for my own creations. My cooking involves a little of this, a lot of that, and ‘Wait…what did I do last time?’

Anyway, this Curried Chicken Salad is amazing. It’s crunchy, flavorful, a bit spicy, and full of veggies. Also, being that I used yogurt as the creamy base, I feel awesome after eating the whole bowl. Jk, I didn’t eat the whole bowl.

This recipe is a great creation to make ahead for lunches or large batches for parties. The ingredients hold up really well in the refrigerator for a couple of days.

Curried Chicken Salad with Green Apples and Pecans

Curried Chicken Salad with Green Apples and Pecans
Servings: 3-4

1 chicken breast, cooked, cooled, and shredded
1/2 cup diced celery
2/3 cup diced green apple
1/2 cup diced red bell pepper
1/4 finely diced red onion
1/2 cup chopped pecans

Handful chopped cilantro
Handful of chopped scallions/green onion ends
2/3 cup plain whole milk yogurt (fat is good!)
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/2 tbsp curry powder
1/2 tsp salt

large flour tortillas
romaine lettuce hearts 

1. Cook and cool chicken breast. 
2. Thoroughly mix yogurt, spices, cilantro, and green onion together. Taste. Now, I like the amounts above, but feel free to add more spices for a fuller flavor if you feel it needs it. 
3. Chop and dice the celery, apple, bell pepper, red onion, and pecans. Shred the chicken breast once it's cooled. 
4. Combine chopped ingredients and yogurt mixture. Stir until everything is evenly coated. 
5. Eat! You can serve this a few ways. Most of the time I make a wrap with a flour tortilla and romaine lettuce, or I just make lettuce boats with romaine. You can also serve on dollar buns or in pita pockets. In all scenarios romaine lettuce is needed for that extra crunch.  

If you enjoyed this recipe, definitely check out my other edible masterpieces!

Teriyaki Salmon un-Sushi Bowl

A recipe for hungry sushi lovers who don’t want to eat raw fish.

I love this recipe on hot days. The raw veggies are a perfect cool crunch. If you enjoy sushi, but don’t have the patience to actually roll up your ingredients or mess with raw fish, this recipe is for you.

Also, I eat a lot of veggies and I’m always saddened when I can’t fit more into my rolls. Throwing it all into a bowl solves my problem.

Teriyaki Salmon Sushi Bowl

Teriyaki Salmon un-Sushi Bowl
Servings: 1 1/2 to 2 (But I ate the whole bowl, so maybe 1.)

General Ingredients:
1/2 peeled and sliced cucumber
1/2 large grated carrot
1/2 cup finely shredded red cabbage
1 sheet of nori (toasted seaweed)
Sprinkle of sesame seeds
1/2 cup white rice

Teriyaki Salmon:
1 tbsp brown sugar
2 cloves garlic
2 tbsp soy sauce
1-2 salmon fillets (I used 1 1/2 for this recipe. If you use more than 2, increase the sauce amount.)

Spicy Mayo:
1 tbsp mayo
1/2 tbsp Sriracha 

1. Start cooking rice according to package directions. I use a rice cooker. Love those things. 
2. Mix teriyaki sauce (brown sugar, garlic, and soy sauce) and set aside. 
3. Mix spicy mayo (Sriracha and mayo). Set aside. 
4. Chop your veggies and tear up the sheet of nori. The ratios I use might be excessive for normal people. I just really love veggies. Decrease your amounts as desired. 
5. Cook salmon in a lightly oiled pan on medium heat. Cook 3 minutes on each side. Once you flip to the second side, wait a minute and then pour teriyaki sauce in the pan. Cover for the remaining couple of minutes. Once cooked, flake the fish in the pan and stir it around in the sauce. 
6. Your rice should be done around this time. Plate your ingredients and enjoy!


If you enjoyed this recipe, check out my other edible masterpieces!

Asian Inspired Pizza with Miso and Sriracha Sauce

Dinner Recipe for Veggie Lovers

You don’t HAVE to love veggies, but–there isn’t meat on here so you should probably just embrace the deliciousness you’re about to consume.

I love pizza. I love Asian food. Why not put it together? You may know miso just from miso soup, but it lends itself well to my Asian pizza sauce. It sounds really weird–but it’s so tasty.

This recipe looks fairly involved, because you’ll be making your own crust and sauce. I assure you though, it takes me no longer to make this pizza than it does to go grab a takeout pizza or get one delivered. Plus, it’s always WAY better than your average pizza.

(Also, this post has way more pictures than usual…pizza just looks so pretty.)

Asian Inspired Pizza with Miso Sriracha Sauce

Asian Inspired Pizza with Miso Sriracha Sauce
Servings: 4, but let's be honest--I eat half the pizza when I make it so more like 2.
Calories: Let's just not worry about that. 

2 cups flour
1 cup warm/hot water
1 packet quick rise yeast
1 tbsp sugar
drizzle of olive oil

1 tbsp miso (fermented soy)
1/2 tbsp soy sauce
1 tbsp Sriracha
1 1/2 tbsp brown sugar
2 cloves pressed garlic

Toppings to Bake:
1/2 cup of chopped bok choy leaves (you can also use spinach)
1/4 cup thinly sliced red onions
1/4 cup chopped red bell pepper
1 cup mozzarella cheese

Post Baked Toppings:
handful of chopped fresh cilantro
red pepper flakes
sesame seeds

Garlic Butter for Crust:
1 tbsp melted butter
1/2 tbsp Sriracha (Yes, more. Don't judge.)
1/4 tsp garlic salt

1. Prepare the crust by gently mixing sugar, warm water, and yeast together with a fork in a medium sized bowl. Let the yeast sit for a couple of minutes until the surface of the water looks a little foamy.
pizza dough prep

Mix in 2 cups of flour and form a ball of dough in the middle of the bowl. I still use a fork for this. Drizzle dough with olive oil, cover with a towel and set aside for 5 to 10 minutes or until you're finished with steps 2 and 3. 
pizza dough prep
2. Chop your veggies. 
3. Mix the sauce ingredients. If you don't have a garlic press, just finely chop the cloves. 
Miso Sriracha Pizza Sauce
4. Roll out the crust. I like using a pizza stone, but a pan would be fine (about 14" wide). Before removing the dough from the bowl, give it a stir and see how sticky it is. 

If it's sticky, just add a bit more flour and knead the dough to incorporate. Repeat until the dough no longer sticks to your fingers or the fork.

Flour your pan or pizza stone and use a floured rolling pin to roll it out gently. You don't want the crust to be too thin. I extend the dough a little further than the stone edges and then fold/twist the dough over to make a thicker crust. Fork to prevent crust bubbles.
pizza dough prep
5. Spread the sauce over the crust. This sauce is packed with flavor, so a thin layer is perfect.
Pizza dough with miso sriracha sauce
6. Add your toppings. Cheese first, then veggies. 
Asian inspired pizza
7. Bake at 425 degrees for 25 to 30 minutes. If you are using a pizza stone, don't preheat the oven--well I never preheat the oven with pizza regardless of stone or pan #livingontheedge, but I've read it's better to let the stone warm slowly. 

8. In the last couple of minutes before pulling the pizza out of the oven, mix melted butter, garlic salt, and Sriracha together. When you pull the pizza out, brush the outer crust using a basting brush. 
Asian Inspired Pizza with Miso Sriracha Sauce
9. Slice, top with cilantro, sesame seeds, and pepper flakes (if you want more spice), and serve.

10. Try not to eat the whole thing. 

If you enjoyed this recipe, check out my Edible Masterpieces page for more!

Slice of Asian Inspired Pizza with Miso Sriracha Sauce