When the summer heat kicks in, I crave curry chicken salad.
There are a ton of recipes out there, but many of them lack the fruity kick that I look for in this dish. I love the juicy fresh grapes, sweet raisins, and crunchy apples against the flavor of the curry powder, and the nuts add depth to the dish. If you substitute yogurt for the mayo, this recipe is also pretty healthy! And perfectly light for a hot summer day.
Fruity Curry Chicken Salad
Yields: 8 servings
You will need:
4 chicken breasts, skinned, boneless, and shredded (see easy recipe below)
1 celery stalk, chopped
4 green onions, chopped
1 apple, peeled and cored and sliced (I recommend Golden Delicious)
1/3 cup golden (yellow) raisins
1/3 seedless grapes, cut in half (I recommend red grapes)
1/2 cup chopped and toasted pecans (or walnuts, or almonds… whatever)
1/8 teaspoon ground black pepper
3/4 teaspoon curry powder
1/2 cup yogurt
1/4 cup light mayonnaise
1/4 cup cilantro
4 large pita bread (or 8 mini-pita) optional
iceberg lettuce optional
1. Boil the chicken in water or stock. It should take roughly 10 to 12 minutes, depending on the size. Pull one piece out and cut into the thickest part; if the chicken is white and the juices are clear, then it is done! Set the chicken aside and let it cool.
2. While the chicken is cooling, prepare all of the other ingredients. Chop your celery, onions, apple, and grapes, toast the nuts and chop them. Combine all of the other ingredients in a bowl.
3. When the chicken is cool, shred it with your fingers. Add it to the other ingredients and stir. Top with cilantro.
4. Serve on a bed of lettuce, on sliced pita, or as a mini-pita pocket by slicing a mini pita and stuffing it with the mixture.
Suggested Wine Pairings:
I LOVE a fruity rose wine with curry powder. There is something about the combination of the wine’s floral aromas, light fruit flavors, and delicate acidity that make it perfect for the spices used in Indian curry! A true Indian curry would be too heavy for such a light wine, but this curry chicken is a perfect way of incorporating those rose-friendly spices into a dish which is light enough to accompany such a delicate wine. I personally love rose wines made from Malbec and Bonarda: check out the Algodon rose as a perfect pairing.
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