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Published: July 1, 2009
Chicken salad is a nice alternative to the usual summer sandwich. Some chicken salads are on the plain side, but not this one.
This recipe from Bon Appetit Fast Easy Fresh spices things up not only with curry, but also with chutney and ginger. It also adds grapes and walnuts for more contrasting flavor, color and texture.
For an especially nice curry taste, look for Madras curry powder. Whatever kind you use, be sure to toast it to bring out the full flavor. This is a great way to use any leftover cooked chicken.
Recipe adapted from Bon Appétit Fast Easy Fresh (Wiley, 2008). This salad can be made up to 6 hours ahead and kept covered and refrigerated.
2 teaspoons curry powder
¼ cup light mayonnaise
¼ cup plain nonfat yogurt
2 teaspoons mango chutney (such as Major Grey)
1 teaspoon
minced peeled ginger
½ teaspoon finely grated orange peel
3 cups ½-inch pies cooked skinless boneless chicken breast
1 cup halved red seedless grapes plus 4 small clusters for garnish
½ cup thinly sliced onions
⅓ cup walnuts, toasted, coarsely chopped
Salt and pepper to taste
4 large curly lettuce leaves
1. Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add mayonnaise, yogurt, chutney, ginger and orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and walnuts. Season to taste with salt and pepper.
2. Place 1 lettuce leaf on each of 4 plates. Top each with an equal portion of chicken salad. Garnish each with a grape cluster.
Makes 4 servings.
□ Recipe Swap would like a recipe for peach crisp.
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