Ingredients
- 4 cups diced poached chicken breast, recipe follows
- 1/2 cup minced red onion, soaked in cold water for 10 minutes, drained
- 1 tablespoon minced fresh coriander (cilantro)
- 1 heaping tablespoon golden raisins
- 1 tablespoon vegetable oil, like soy, peanut, or corn
- 1 tablespoon Madras-style curry powder
- 1 cup mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon Major Grey's mango chutney, chopped
- 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional)
Serving suggestions:
- 2 cups lettuce or 4 medium pita breads
Directions
In a medium bowl, toss together the chicken, onion, coriander, and raisins.
In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.
- POACHED CHICKEN FOR SALADS
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds split chicken breasts, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium canned
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 cups cubed chicken or 4 to 6 servings
Copyright 2001 Television Food Network, G.P. All rights reserved.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 16 reviews
By von376
on February 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have catered a horse show for 8 yrs and used this curried chicken salad every year, in fact I have been told to bring this or not come. I have served it as a salad, in crosaints but most often in a wrap. I give it a 6 on a scale of 5. Thank you.
By lynngschwartz_1...
Suwanee, GA
on July 22, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this with rotisserie chicken, which was greasy to begin with, then adding the mayo and the curry mixed with oil....too much. Second time I made it, I let the chicken sit, cut the mayo back to 3/4 cup and didn't use all the curry oil. I added dry curry for additional taste. Loved the use of Major Grey's. Added toasted coconut since I didn't have almonds. Gave it an additional layer of sweetness. All the ingredients are great, just found it too greasy until I cut back the some of the ingredients.
By TheHandThatRock...
Decatur, GA
on January 03, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
An easy and excellent recipe!
I also like to sub cubed pineapple for the golden raisins to switch it up. This gives it a nice summery feel.
Read all 16 reviews