Curried Chicken Salad
This recipe does have a few steps, but the extra effort is worth it.
Chicken
- 10 oz skinless, boneless chicken breast
- 1 tsp coarse salt
- 1 small onion quartered
- 4 whole black pepper corns
- 5 cups water
Curry Dressing
- 1 cup good mayonnaise
- 2 tsp curry powder
- 2 tbsp mango chutney
- ¾ tsp white wine vinegar
- ½ cup seedless red grapes halved
For the chicken
In medium saucepan, combine chicken, salt, onion, peppercorns and water.Bring to a gentle boil over medium heat and simmer until cooked through, (approximately 20 minutes). Chicken will become tough if cooked too quickly at too high of temperature.Allow chicken to cool while you prepare the dressing.
Curry Salad
Combine mayonnaise, curry powder, chutney and vinegar.When chicken is cool enough to handle, shred and chop into small pieces and add to dressing with red grapes. Mix together well and serve on bread of choice or atop of salad greens.