Curry Chicken Salad
Submitted by chubb
Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that’s ready to chill and serve.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
1 hrsIf you’ve ever had chicken salad at a fancy tearoom or ladies’ lunch and thought “I need this recipe," this is probably close to what they were making.
Poached chicken breast gets diced and folded into a curry-spiked mayo with mango chutney, crunchy celery, and roasted nuts. The chutney is the move here. It brings a fruity sweetness that makes plain chicken salad taste like a whole new dish.
Chill it for at least an hour so the flavors meld, then mound it on butter lettuce leaves with tomatoes and parsley. Elegant enough for company, easy enough for Tuesday.
Kitchen Tips
- Don’t boil the chicken hard. A gentle simmer keeps it tender instead of rubbery.
- Chop everything small and uniform so every bite has a little crunch, a little creaminess, and a hit of curry.
- Use this as sandwich filling in croissants or pita, or scoop it onto crackers for a quick appetizer.
Ingredients
Directions
Place chicken breasts in large saucepan with water to cover.
Boil over medium heat for 30 minutes or cooked through.
Meanwhile, in a small bowl, mix the celery, may, chutney, curry powder and nuts together.
Cut meat into ½ inch pieces and place in glass bowl.
Add mayonnaise mixture, stirring to make sure all chicken pieces are well coated.
Cover with plastic wrap and refrigerate for an hour.
When ready to serve, arrange lettuce leaves on a platter and mound the chicken salad on top.
Garnish with parsley and tomatoes.
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