i’m a curry chicken salad convert. like some of you- i used to have a mayo aversion. but then i realized- it is really just egg and oil- what could be so wrong with that? and it makes things taste good. but mayo-averse- keep reading. this chick salad is made mostly with greek yogurt. i think the one tablespoon of mayo helps round this dressing- and relieving it of the tart flavor of the greek yogurt. As for what’s in your curry chick salad – go wild. some like raisin, some like grapes- some like nuts. I aimed for a crunchy, colorful mix.
Curry Chicken Salad- the dressing part of this recipe is adapted from a Martha Stewart recipe.
2 chicken breasts, bone-in, skin on (2pds)- once cooked and removed skin/bone- this yields about 1pds of chicken. If you want to use boneless – and cook it in your own way- I won’t judge (yes i will)
This is where you should feel free to improv. Add things you like- omit those you don’t. Add more or less carrot/celery- etc. as you like.
1 carrot, chopped
1 (or 2) stalks celery, chopped
¼ cup golden raisins
1 small apple, chopped
optional- sliced almonds
2 stalks thinly sliced scallions
6 tablespoons greek yogurt
1 tablespoon mayo
2 tsp curry powder
1 lemon halved
¾ tsp coarse salt
freshly ground pepper
preheat oven 350. wash chicken breasts. Pat dry. Coat with olive oil, salt & pepper. Cook 35 mins or until juices run clear.
in a bowl stir yogurt, mayo, 2 tsp lemon juice (i used more to taste), curry powder. Season w. salt & pepper.
Once cool, pull of skin and pull chicken off the bone. Cut into pieces.
Put chicken in a bowl. Added the veg, scallions, raisins etc. Add dressing- a bit at a time. Until it looks like enough. No rule says you have to use it all (tho i did).