Curried Chicken Salad
Ingredients
- 3 bone-in skin-on chicken breasts (technically split breasts), about 3/4 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
- 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.
Notes
Or you can use 6 cups of shredded, already cooked chicken instead of poaching chicken from scratch.