Creamy Curried Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe from a friend after he brought some to a picnic - I fell in love with it instantly. It's from the June 2002 Gourmet magazine, but I've tweaked it to my own tastes (it can be found in it's original form in Curried Chicken Salad). I only use Greek yogurt but plain non-fat yogurt works. I never add mayo anymore so I left that off the ingredients list - I can't taste the difference. I'm also not a fan of sweet & savory together so I leave out the fruit. Serve this with cous cous or taboulle salad, or it goes great on lettuce, pitas, croissants, and hard rolls. Ingredients:
4 cups water |
1 3/4 cups chicken broth |
1 1/2 lbs boneless skinless chicken breasts |
3/4 cup greek yogurt (one 6 oz. container) |
2 tablespoons jamaican curry powder (milder than regular curry powder) |
1 tablespoon fresh lime juice |
1 teaspoon agave nectar |
1/2 teaspoon ground ginger |
1/4 teaspoon cayenne pepper (or more to taste) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 medium red onion, chopped (1 cup) |
firm-ripe mango, peeled, pitted, and chopped |
red seedless grapes, halved |
craisins |
raisins |
cashews, coarsely chopped |
pecans, coarsely chopped |
slivered almonds |
Directions:
1. Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
2. Add chicken and simmer, uncovered, 6 minutes.
3. Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
4. Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
5. While chicken is cooling, whisk together yogurt, curry powder, lime juice, agave, ginger, cayenne, salt, and pepper in a large bowl.
6. Add chicken, onion, and any optional fruit/nuts; gently stir to combine.
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