Curried Chicken Salad

This vibrant salad is both nutritious and delicious. It can also be assembled a day before serving, which makes it ideal for entertaining. The key is to not overcook the chicken and to taste the dressing as you go. Serve with a starter soup course and end with a rich dessert for a satisfying lunch or dinner.

Curried Chicken Salad

Serves 6 as a main course, 8 as a starter

Dressing

1/3 cup Hellman’s (also called Best Foods) mayonnaise
1/4 cup sour cream
2 tablespoons heavy whipping cream
1-1/2 tablespoons apple cider vinegar
juice from 1 lemon
zest from half a lemon
2 tablespoons curry powder
1 tablespoon garam masala
1/2 teaspoon sumac
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon dry mustard powder
1/4 teaspoon chile powder
1/4 teaspoon ground cardamom

1. Mix all ingredients together and taste. Add more curry, lemon juice, or chile powder as needed. Dressing can be made up to three days in advance and refrigerated. It is also delicious served with raw vegetables, iced shrimp, or apple wedges.

Salad

1 large or 2 small whole chicken breasts, trimmed (you want about 4 cups cubed, cooked chicken)
1 tablespoon olive oil
salt and pepper to taste
1/4 cup of chicken cooking liquid, defatted
2 stalks celery, diced 
1/2 red onion, diced
1 Granny Smith apple, cored and cubed slightly smaller than the chicken
1/2 cup pistachios*
1/2 cup dried cranberries
2-inch piece fresh ginger, peeled and minced
1/4 cup minced fresh Italian parsley (can substitute mint or cilantro)

*to revive pistachios that aren’t crunchy, toast briefly

 To Serve

1 head Bibb or romaine lettuce
1 avocado, sliced
1/4 cup dressing (above)

1. Season both sides of the chicken breasts with salt and pepper, opening them flat if they are connected. Heat olive oil in a skillet large enough to hold the chicken. Place chicken in pan, lower heat, and slowly sauté until cooked through and browned slightly, approximately 15 minutes. You can cover the pan with a lid if you wish. You are sautéing, not frying, so keep the heat low. Cook until the chicken loses its pink color (you can check by slicing into the thickest part with a sharp knife). Remove from heat, place breasts on a cutting board to cool. Degrease the pan and pour the remaining liquid into a cup. If you don’t have a ¼ cup, add enough water to the pan to make up the shortage and bring it to a boil, scrapping the pan for drippings. Add to reserved liquid.

2. When the chicken has cooled, cut into approximately ¾-inch cubes. Place in a bowl large enough to hold the whole salad. Pour the liquid along with any juices accumulated while the chicken rested. This helps keep the chicken moist.

3. Add the celery, red onion, apple, nuts, cranberries, ginger, and parsley to the chicken. Toss. Add enough dressing to bind the salad. Toss again. Taste and season, if needed, with salt, lemon juice, and any spices you wish to increase.

4. Arrange lettuce on plates. Scatter avocado over the leaves on the outer rim. Drizzle a little dressing over the leaves. Place a scoop of chicken salad in the middle.

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Variations

• Substitute mango, toasted cashews, and raisins in place of apple, pistachios, and dried cranberries.
• Try peach, pecans, and dried apricots instead of apple, pistachios, and dried cranberries.
• Replace apple with grapes and use walnuts rather than pistachios.
• Use peeled orange or tangerine sections, toasted and slivered almonds, and six dates cut into small pieces in place of apple, pistachios, and dried cranberries. 

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Title Photo: © Liudmyla