When was Curried Chicken Salad the absolute rage? Was it the 50s, the 70s, the 80s? Well it matters very little as it's back. Curry and chicken complement each other extremely well, then adding something sweet can't hurt and a little crunch will just heighten the enjoyment ... or so everyone says, and guess what? They're right.
My sister found this recipe for Curried Chicken Salad somewhere on the internet and I found the ingredients intriguing enough that we gave it a try, and it's delicious. I had made stock one morning with a whole chicken and used the meat that I removed from the carcass for this salad. I'd discourage this as we found the "boiled" meat a little dry. Roasted chicken breasts worked much better. Roast some chicken breasts, rubbed with olive oil and sprinkled with salt and pepper, on a sheet pan in a 375 ℉ oven for 35-40 minutes. Allow them to cool and then remove the moist meat to add to this salad. Full of flavor and texture, I think you'll like this new rendition of an old favorite.
Curried Chicken Salad
3 cups cut-up cooked chicken breast
1 medium apple, finely chopped
¼ cup slivered almonds, toasted
2 tablespoons golden raisins
2 tablespoons dried cranberries
½ cup fat-free plain Greek yogurt
¼ cup apricot preserves
2 tablespoons curry powder
1 tablespoon Dijon mustard
½ teaspoon salt
¼ to ½ teaspoon pepper
- In a small bowl, combine the first five ingredients (chicken, apple, almonds, raisins & cranberries).
- In another small bowl, whisk the yogurt, apricot preserves, curry, mustard, salt and pepper. Pour over the chicken mixture and toss to coat.
- Serve on lettuce leaves.