For the Super Bowl this year, I didn’t have a dog in the fight, but any bowl game should be taken as the perfect opportunity to make a darn good dip. I mean, what better thing to go in a bowl, am I right? On the group text chain leading up to the Beyoncé/Bruno Mars show better known as the Super Bowl to be honored at Heather’s place, it was established that there would be pizza and gooey brownie goodness and plenty of chip action, so really all that was left was a serious moment to get our chicken on. Buffalo chicken dip, while my typical go-to, just didn’t feel special enough for the occasion. A little too predictable, a little too “regular season.” Ok, so that’s half a lie. The real deal is that I was craving chicken salad for the entire week and had not yet achieved my fix. So, why not meld my own selfish interests and the overall need for poultry deliciousness? Thus, curry chicken salad dip was born. I love curry. I love dark meat chicken (thighs specifically). I love feeding my people. Boom. What resulted ended up drawing the highest praise imaginable: Eric asked if he could retain some of the leftovers for lunch the following day. My heart is still aflutter. Here’s the deal:
Curry Chicken Salad
Package of chicken thighs (about a pound)
Small container of Oikos Nonfat Greek Yogurt
Half a cup of light mayonnaise (I used Hellmann’s)
Small can of sliced water chestnuts
Half a cup of crushed pistachios
*Red curry powder (to season chicken with and to add to the dip once ingredients are combined)
*Salt and pepper
*Note that all seasonings are to taste. I don’t measure anything, and I’m a big believer in the “taste as you go” method.
Preheat oven to 350 degrees.
Coat both sides of chicken thighs with red curry powder, garlic powder, salt, and pepper until the spices are visible on the meat. Place on a nonstick baking sheet and place in oven to bake for approximately 30 minutes (or until done).
Remove chicken thighs from baking sheet and allow to cool.
While your chicken is becoming safe for human consumption in the oven, go ahead and seize this as a moment for some creative stress relief. If your pistachios are not crushed (I’ve actually never even seen crushed pistachios unless I was the one who crushed ’em), place them in a large-ish Ziploc bag, release all air from bag, and seal up using the handy dandy plastic zip technology. Cover the Ziploc bag with a hand towel. Now, comes the good part. Take a can of anything you have in your pantry and pound those little jokers down until they are crumbly and you no longer feel stressed about whatever work/life craziness you may have going on.
Once, you’ve taken out some of that aggression on Stephen Colbert’s favorite nut, dice up your water chestnuts. Less satisfactory, sure, but a necessary task.
Once cooled, shred or chop the chicken up until it’s easy to blend in the mayo-Greek yogurt mixture you’re going to concoct shortly. I prefer mine super fine so it mushes together with the wet ingredients and really allows the crunch from the water chestnuts and pistachios to shine bright like a diamond. Feel free to dice/chop/shred the chicken to your liking.
Combine shredded chicken with mayo and Greek yogurt and stir ’til your forearms get sore. Add in additional curry powder and cumin, more garlic (ALWAYS more garlic, folks!) powder, chili powder, onion powder, salt, and pepper. I’m going to suggest plenty of pepper because I like my chicken salad with pizzazz. Taste the concoction, but be sure to toss that spoon in the dishwasher after because germs, y’all. If you need more flavor, keep adding powder and tasting (USE A NEW SPOON EVERY TIME. IT’S WORTH IT, I PROMSIE) until you reach something you feel deserving of sharing with people you really, truly, genuinely care about. Like, serious loved ones. Because 1) you love them and want to feed them awesome stuff and 2) if it’s not up to par, they’ll either love you too much to tell you and you’ll keep making the same thing and grossing them out or they’ll totally tell you how blah it is and you’ll feel embarrassed beyond all measure.
Now, stir in those pistachios and water chestnuts, mixing with the force of Superwoman, Batgirl, and Beyoncé combined.
Let sit in the fridge for an hour, then serve to a bunch of hungry friends.
- Package of chicken thighs (about a pound)
- Small container of Oikos Nonfat Greek Yogurt
- Half a cup of light mayonnaise
- Small can of sliced water chestnuts
- Half a cup of crushed pistachios
- Red curry powder (to season chicken with and to add to the dip once ingredients are combined)
- Chili powder
- Garlic powder
- Onion powder
- Salt and pepper
- Preheat oven to 350 degrees.
- Coat both sides of chicken thighs with red curry powder, garlic powder, salt, and pepper until the spices are visible on the meat. Place on a nonstick baking sheet and place in oven to bake for approximately 30 minutes (or until done).
- Remove chicken thighs from baking sheet and allow to cool.
- While chicken is cooling, place shelled pistachios in a plastic zip top bag, Cover the Ziploc bag with a hand towel. Pound with a mallet or canned good in your pantry till they are in small pieces.
- Dice water chestnuts.
- Once cooled, shred or chop the chicken
- Combine shredded chicken with mayo and Greek yogurt and stir. Add in additional curry powder and cumin, more garlic powder, chili powder, onion powder, salt, and pepper to taste.
- Stir in pistachios and water chestnuts until well combined.
- Place in refrigerator to chill for at least an hour and serve.
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