Curried Chicken Salad
When it’s warm outside, sometimes we want something refreshing and chicken salads are ideal for that. They are also easy to prepare.
I’ve been making this salad for several years and I never tire of it because I really like the flavor combination of spicy and sweet. I came across the recipe in my binder this morning and am thinking about making it since the weather is warming up again at the end of the week. There’s something cooling about this salad even though it has some spice from the chutney and curry. The spice is minimal, though, and is really just there to add flavor, not heat.
The salad's great served on a bed of Boston or Bibb lettuce. You could even use the lettuce leaves to sort of scoop up the salad with. Or you could plop some on a pita or stick it between two slices of bread for a curried chicken salad sandwich.
There is no substitute for the wine. If you leave it out it really does affect the taste, even though it’s only 1/3 of a cup. Trust me, I’ve tried. For the mayo, you can use a dairy-free variety if you’re lactose intolerant. I prefer the Primal Kitchen brand. They use good quality oils. For a vegan option, Vegenaise is one of the best-tasting, dairy-free and eggless mayos out there. They make a variety to choose from. Just check the ingredients list to pick the one that works best for you.
Here’s the recipe.
Curried Chicken Salad
Ingredients:
6 chicken breasts (depending on the size, you may need only 4)
1 1/2 cup good quality mayonnaise
1/3 cup white wine
1/4 cup mango chutney
2-3 Tbsp. curry powder
1 1/2 tsp. salt
1 cup chopped celery (finely diced)
1/4 cup chopped scallions
1/4 cup raisins
a little grated fresh ginger
Instructions:
Roast the chicken breasts in a 350 degree F oven for 35-40 minutes. While those are cooking, puree the mayo through the salt in a food processor until smooth. This will be your sauce.
Combine the celery through ginger in a bowl. When the chicken breasts are cool enough to handle, cut them into bite-sized chunks. Add the sauce, toss, and chill for a few hours.
When you’re ready to eat the salad, add 1 cup of warm, salted toasted cashews, if you like. Pecans also work nicely.
Enjoy for lunch on a warm day!
#curriedchickensalad #chickenwithcurry
