The BEST curried chicken salad recipe - with updated poaching instructions! It hits all the right notes: crunch from celery and toasted almonds, a tiny bit of sweet from golden raisins, tart from apples and then the warming curry powder. Because mayonnaise is a pretty personal subject, I suggest you add as much or as little as your comfortable with. If you want a healthier salad, substitute Greek yogurt. I like to serve this in sandwiches, lettuce cups, or topping a bowl of greens.
3 Tbs butter
1/2 onion cut into small dice
2 tsp curry powder
1 tsp salt
1/2 cup golden raisins, chopped
1 apple, peeled and cut into small dice
2 stalks celery cut into small dice
1/2 cup sliced almonds, toasted
2 poached chicken breasts*
Mayo to taste (approx 1/4 cup)
1 Tbs Dijon
Sauté first 5 ingredients on we medium low heat until onions are soft, about 8-10 minutes. Let mixture cool slightly and then mix with remaining ingredients. I use about 1/4 cup Mayo but you can use more or less.
*poach chicken in a pot of gently simmering water with a few cloves crushed garlic, bay leaf, a few slices of lemon, salt and pepper. Simmer 10-12 minutes or until cooked through (slice in half to check!)
Comments