Chicken Curry Salad
I woke up Monday morning feeling real guilty over my weekend indulgences over the Fourth of July. It’s hard to resist a good barbecue – hot dogs, ribs and all the side dishes.
It was time to start a week of salads. Salads don’t need to take a long time to make and they don’t need to be boring. This curry chicken salad recipe is not only delicious but so adaptable to what you have in the frig.
I used red grapes, mangoes, celery, red onion and chopped cashews in mine but you can use apples, walnuts or cranberries. You can poach your chicken as indicated in the recipe or you can buy a pre-cooked rotisserie chicken from the grocery store. Make it easy on yourself.
The dressing is easy to whip up – lime juice, mayo, Greek yogurt, honey and curry powder.
What you get is a colorful salad full of flavor with an exotic twist. I served mine on bibb lettuce for dinner and had plenty left over for chicken salad sandwiches for lunch the next day!
- 1½ lb skinless boneless chicken breast (or rotisserie chicken from the grocers)
- ½ cup mayonnaise
- ⅓ cup plain yogurt
- 5 teaspoons curry powder
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 medium red onion, chopped (1 cup)
- 1 firm-ripe mango (3/4 pound), peeled, pitted, and chopped
- 1 cup red seedless grapes (5 ounces), halved
- 3 stalks chopped celery
- ½ cup salted roasted cashews, coarsely chopped
- Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan.
- Add chicken and simmer, uncovered, 10 minutes.
- Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
- Transfer chicken to a plate and cool 10 minutes.
- Chop into ½-inch pieces.
- While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, and pepper in a large bowl.
- Add chicken, onion, mango, grapes, celery and cashews and stir gently to combine.
- Serve on bibb lettuce or on a croissant.
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