I’m sure you all pushed away your keyboards and ran into the kitchen to poach chicken after Monday’s post, right?  Perfect!  Now let’s do something healthy and delish with your chicken.  I have a recipe for the BEST curried chicken salad I have ever eaten!  Even my family, which to my chagrin prefers more “simple” flavors, loves this salad.
I thought it would be a great time to post this curried chicken salad since you might be looking for some new options for school and/or work lunch.  At it’s most basic, curried chicken salad is just what it sounds like — chicken salad with curry mixed in.  I use a yellow curry powder, which is a blend of different anti-inflammatory spices like turmeric, cumin, coriander, fenugreek and many others.  But as opposed to basic, standard chicken salad to which I add celery and onion, I like to add a little something sweet to balance the curry.  My husband and I disagree on whether diced apple or halved grapes is better.  I think they’re both good, but since I am a sucker for crunch, I usually add apples.
I used to make Ina Garten’s version with Major Grey chutney and white wine, but the chutney is not something I usually use and it was taking up space in the fridge. Â So I created my own blend of ingredients, including apricot preserves, to mimic the sweet, hot, tart flavor of the chutney. Â This is the best part of the dressing. Â So, so good and flavorful! Â I also like to use shredded, as opposed to cubed or diced chicken, because I think the nooks and crannies of the shredded chicken pick up more of the dressing.
You can make it the day before and tuck it inside of a pita or 2 slices of hearty, whole grain bread.  Or, as I like to do it, eat it in a lettuce cup.  A little avocado would put this over the top!  Feel free to make this spicy or change up the preserves.  I think any variation of orange, apricot, peach or kumquat would be great.  I like the St. Dalfour brand which is sugar-free and without added preservatives.  I think this might become your new favorite chicken salad!  For you vegheads, I may try to do a tofu version of this.  How does that sound?!
- 3 bone-in, skin-on chicken breasts (technically split breasts), about ¾ pound each
- ½ small onion, peeled
- 4 large garlic cloves, smashed
- 1 Tablespoon additive-free kosher salt
- 2 stalks celery, diced
- 2 scallions, white and green parts, chopped
- 1 cup chopped apple (about 1 medium apple) or 1 cup grapes, halved
- ¼ cup golden raisins (or dark raisins, if you prefer)
- ½ cup roasted, salted cashews, chopped (slivered almonds are also good)
- ½ cup plain, whole Greek yogurt
- ¼ cup mayonnaise (I like soy-free Vegenaise)
- 3 Tablespoons apricot or peach preserves, preferably no sugar added like St. Dalfour
- 1 ½ tablespoons curry powder
- 2 teaspoons white wine vinegar
- ½ teaspoon sea salt + more to taste
- ¼ teaspoon ground ginger
- pinch cayenne pepper
- butter lettuce or sandwich bread, for serving
- Place the chicken in a saucepan with the onion, garlic, salt and peppercorns and add water to cover.
- Bring to a boil over high heat, reduce heat to low, cover and simmer until the chicken is just cooked through, about 25 minutes.
- Allow chicken to cool in the poaching liquid.
- Remove the skin and bones and shred the meat into large, bite-size pieces. Set aside in a large bowl.
- Add the celery, scallions, apple or grapes, raisins and cashews to the chicken.
- In a medium bowl, combine yogurt, mayonnaise, preserves, curry powder, vinegar, salt, ginger, and cayenne pepper.
- Pour on top of the chicken and salad ingredients and combine to coat well with dressing. Adjust seasonings to taste.
- Store leftovers in the refrigerator for up to 3 days.
Â
Â