We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
Production Engineer Sam Sanders made a big bowl of curried chicken salad to share with friends at a get-together earlier this week. But when everyone canceled on account of snow, he brought it to VPR to share. Thanks for the delicious lunch, Sam! He used the recipe from our colleague Ty Robertson, VPR's special events coordinator. It’s a favorite at VPR shin-digs, too!
4 lbs. chicken breasts grilled and cut into small bits
4-5 stalks celery chopped
1/4 red onion chopped
Handful raisins
Handful walnuts, chopped
Salt and pepper
Hellman's mayo, to taste
Take 1 Tbsp. curry powder and heat in saute pan in 1-2 tsp. butter to help release the flavor. Add a dash of garlic powder, maybe a bit more cumin (I like more cumin than
my current curry powder has in it) - all to taste. Mix with other ingredients and chill.
Note: chopped red pepper, chopped green apple or halved grapes are all nice for
a change of pace!