- Chef Amy, a culinary professional, has lost over 100 pounds by committing to a healthier lifestyle and shares her modified, lower-fat recipes with others.
- She prepared a curry chicken salad using Greek nonfat yogurt and avocado-based mayonnaise to maintain creaminess while incorporating Indian-inspired flavors.
- Chef Amy emphasizes using fresh ingredients like garlic, celery, golden raisins, cilantro, and green onions in her curry chicken salad recipe, along with a technique to remove excess water from cucumbers for added crunch.
7-22-26- Dishing it Out with Chef Amy
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INDIANAPOLIS (WISH)- Chef Amy, a culinary professional, has lost more than 100 pounds in recent years by committing to a healthier lifestyle and has joined us today to show us how we can as well
Her commitment to a healthier lifestyle stems from personal experience, as she aims to balance her passion for cooking with modified, lower-fat recipes
She prepared a curry chicken salad and recently cooked for Harry Connick Jr. for a second time during his performance at the Palladium in Carmel, Indiana
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The culinary preparation utilized Greek nonfat yogurt and avocado-based mayonnaise to maintain creaminess while incorporating Indian-inspired flavors
The curry chicken salad recipe features toasted curry powder to enhance its aromatic and flavorful profile. Amy combines a small amount of avocado-based mayo with nonfat Greek yogurt to achieve a creamy texture without solely relying on traditional mayonnaise
She was known for her chicken salad at the farmers market in Carmel. She described her professional satisfaction, saying, “I really enjoy that part of my job. I used to do it a lot more before I got into high-end catering and stuff like that. And so as a personal chef, it really is fun as a music major, getting to be involved still with the music. I really enjoy it.”
7-22-26-Dishing it Out with Chef Amy Part 2
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For her curry chicken salad, she emphasizes using fresh ingredients, including fresh garlic, celery, golden raisins, cilantro and green onions
Cucumbers are also added for crunch, with a technique used to remove excess water using a paper towel. Amy noted, “And the cucumber kind of helps with the crunch too because you don’t want to miss the crunch.”
A core component of her recipe is poaching the chicken in seasoning, a method she detailed by saying, “And remember what we did with the chicken? We poach that in seasoning as well so that you have that extra flavor into this.”
She explained that mixing the nonfat Greek yogurt and avocado-based mayonnaise separately before adding the chicken prevents clumping
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“I love going that route, too, because a lot of times with chicken salad, if you don’t do it that way, you’re going to get clumps of things within the chicken,” Amy said
She revealed her approach to healthy eating, including intermittent fasting
“A lot of times what I do, I do a lot of intermittent fasting. And so I maybe eat one or two meals a day. And if I know that I’m going out to dinner with one of my good friends and we know we’re going to have an espresso martini, we know we’re going to have a steak and we know we’re going to have those things. Like that’s the meal that I eat,” she said
Regarding her work with Connick, Amy confirmed it was her second time cooking for him in the area. “Oh, I got to cook for Harry Connick Jr. this day. Yeah, that’s my second time cooking for him while he’s here in Carmel at the Palladium,” she said. She also mentioned an invitation to Louisiana from Connick’s driver, who is cousins with the lead individual from “Swamp People.”
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Optional additions to the chicken salad include raw almonds or cashews and shredded carrots, which can make the dish heartier
