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Recipe Wed Aug 19 2009
Curried Chicken Salad
Nothing says summer like chicken salad. And my favorite version of chicken salad involves curry powder, apple, dried fruit and nuts. If you throw a couple chicken breasts on the grill the night before, this salad will come together in no time flat, and you'll have a cold, creamy dinner to eat on a hot, steamy night.
Curried Chicken Salad
Adapted from marthastewart.com
Ingredients:
half a lemon
2-3 tablespoons coarsely chopped fresh cilantro leaves
half a jalapeno pepper, diced
3 boneless, skinless chicken breast halves (about 1 pound total)
4 tablespoons plain nonfat Greek yogurt
2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons thinly sliced scallions
3 tablespoons sliced almonds, lightly toasted
1/4 cup raisins, dried cranberries and/or chopped dried apricots
1 small Granny Smith apple, cored and cut into chunks
3/4 teaspoon coarse salt
Freshly ground pepper
Directions:
1. Grill chicken until fully cooked. Let cool, and then chill. (I advise doing this the day before or several hours ahead of making the salad, so that you can chill the chicken down in the fridge beforehand.) Chop chicken into bite-sized pieces.
2. Stir together yogurt, mayonnaise, juice from lemon half, curry powder, jalapeno, scallions, almonds, chopped cilantro, apple, raisins, and salt; season with pepper. Stir in chicken. Enjoy!
