Quick Curried Chicken Salad
This flavorful chicken salad with a creamy curry dressing is a delightful combination of tender poached chicken, crisp celery, sweet apples, and crunchy pecans, all tossed together in a tangy and slightly sweet dressing. A perfect balance of textures and flavors, this salad is a satisfying and refreshing meal that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 1 tsp. salt
- 1 1/2 lb. boneless, skinless chicken breasts
- 1 cup mayonnaise
- 2 tsp. curry powder
- 1 Tbs. honey
- 1 Tbs. white wine vinegar
- Pinch of freshly ground white pepper
- 4 celery stalks, chopped
- 3 apples such as Fuji, Gala or Granny Smith, cored and cut into small cubes
- 1 cup pecan halves, toasted
- 1 head butter lettuce, pale inner leaves only
Instructions
- <b>Poach the chicken</b>
- Bring a large saucepan of water to a boil over high heat. Add 1/2 tsp. of the salt and the chicken, reduce the heat until the water is barely simmering and cook until opaque throughout, 8 to 10 minutes. Remove from the heat and let stand until the chicken is cool enough to handle. Cut the chicken into bite-size cubes.
- <b>Make the dressing</b>
- Meanwhile, in a large bowl, combine the mayonnaise, curry powder, honey, vinegar, the remaining 1/2 tsp. salt and white pepper, to taste. Whisk until smooth.
- <b>Assemble the salad</b>
- Add the chicken, celery, apples and half of the pecans to the dressing and toss to coat evenly. Arrange the lettuce on plates and top with the chicken mixture. Sprinkle with the remaining pecans and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
Comments
No comments found.