Curried Chicken Salad
Source of Recipe
Gourmet June 2002
Recipe Introduction
Active time:25 minutes Start to finish:35 min.
List of Ingredients
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder ( Cut down to 3 teaspoons unless you really love curry)
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red onion, chopped (1 cup)
1 firm-ripe mango (3/4 lb), peeled, pitted, and chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped
Recipe
1. Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 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 1/2-inch pieces.
2. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews and stir gently to combine.
note:
You can make it even easier by using the meat off a deli roasted chicken. Skipped the entire first step.
This is a very flexible recipe, and most changes, can work very well, as long as the basics remain. I used diced apple instead of mango, scallions instead of red onion, and raisins instead of grapes. The result was very good. It's nice with croissants, pita bread or a bed of lettuce.
Yield: 6servings
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