Curried Chicken Salad
Author: 
Serves: about 2 quarts, serves 6
 
Ingredients
  • 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
Instructions
  1. Place the chicken in a saucepan with the onion, garlic, salt and peppercorns and add water to cover.
  2. Bring to a boil over high heat, reduce heat to low, cover and simmer until the chicken is just cooked through, about 25 minutes.
  3. Allow chicken to cool in the poaching liquid.
  4. Remove the skin and bones and shred the meat into large, bite-size pieces. Set aside in a large bowl.
  5. Add the celery, scallions, apple or grapes, raisins and cashews to the chicken.
  6. In a medium bowl, combine yogurt, mayonnaise, preserves, curry powder, vinegar, salt, ginger, and cayenne pepper.
  7. Pour on top of the chicken and salad ingredients and combine to coat well with dressing. Adjust seasonings to taste.
  8. Store leftovers in the refrigerator for up to 3 days.
Notes
Or you can use 6 cups of shredded, already cooked chicken instead of poaching chicken from scratch.
Recipe by Pamela Salzman at https://pamelasalzman.com/curried-chicken-salad-recipe/