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Curry-Chutney Chicken Salad




Source of Recipe


Internet


List of Ingredients




1 cup red or green seedless grapes, rinsed and well drained
3 cups shredded steeped chicken
1 cup thinly sliced celery
1/2 cup thinly sliced green onions (including tops)
Curry-chutney dressing
Salt and cayenne
1 firm-ripe cantaloupe or honeydew (31/2 to 4 lb.), rinsed
1/3 cup chopped salted roasted pistachios
1/4 cup chopped fresh mint leaves

Curry-Chutney Dressing

PREP TIME: About 5 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: About 1 cup

Mix 3/4 cup plain nonfat yogurt, 1/4 cup mayonnaise, 3 tablespoons chopped Major Grey chutney, 1 teaspoon curry powder, 1/8 to 1/4 teaspoon cayenne, and salt to taste.

Steeped Chicken

PREP AND COOK TIME: About 30 minutes, plus about 20 minutes to cool
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: 3 to 4 cups shredded cooked chicken

In a covered 5- to 6-quart pan over high heat, bring 21/2 to 3 quarts water to a boil. Meanwhile, rinse 3 or 4 boned, skinned chicken breast halves (about 6 oz. each). Add chicken to boiling water, cover, and return to a boil. Remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer. Remove chicken from water and let cool, about 20 minutes. With your hands, tear chicken along the grain into shreds about 1/2 inch thick.

1. If grapes are larger than 3/4 inch, cut in half.

2. In a bowl, mix grapes, chicken, celery, green onions, and curry-chutney dressing. Add salt and cayenne to taste.

3. Cut melon in half lengthwise; scoop out and discard seeds. Cut halves in half lengthwise. Set each melon quarter on a dinner plate. Spoon 1/4 of the chicken salad into each melon cavity, letting it spill over sides. Sprinkle equally with pistachios and mint.


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