Eating Fabulously, Christopher Stewart, recipe, curry chicken salad,

The age old question, "What am I having for lunch this week" comes time and time again... especially after a 3 day weekend. Eating Fabulously's guest food blogger April of "April's Cookin"  has the perfect dish for lunch or a light spring dinner. This curry chicken salad makes a great sandwich for lunch, or dinner when its too hot to make a lot of food. As the summer heats up, stay tuned for more recipes from April. 

Curry Chicken Salad

Ingredients: (makes 4 servings)
2 Split Chicken Breasts, skin on, bone in
Olive Oil, for drizzling
Kosher Salt, to taste

Fresh Cracked Black Pepper, to taste
¼ cup Scallion, white & green parts, minced

¼ cup Celery, minced

5 tbsp Mayonnaise
1 tbsp Curry Powder

2 tbsp Mango Chutney

1 tbsp White Vinegar

½ tsp White Pepper

¼ Cup Golden Raisins
1 tbsp Cilantro, chopped (optional)
1-2 Avocados, skin and pit removed, sliced horizontally (optional)

Eating Fabulously, Christopher Stewart, recipe, curry chicken salad,

Preheat oven to 425 degrees. Line a baking sheet with foil and place chicken breasts on it skin side up. Drizzle breasts with extra virgin olive oil and then season liberally with salt and black pepper. Roast breasts for 35 minutes, remove from the oven and allow to cool.

Meanwhile, mince the celery, scallion and chop the cilantro if using it. Then, in a bowl, whisk together mayo, curry powder, chutney, vinegar, white pepper and kosher salt to taste (approx 2 teaspoons).

Once chicken has cooled, remove skins and pull meat away from the bone. Then, using a sharp knife, dice the chicken into small pieces and add to the bowl. Add the celery, scallions, raisins and dressing and stir to combine. Garnish with chopped cilantro and serve in avocado bowls (as pictured) or serve as a sandwich or wrap. This salad also gets better with age so it’s recommended to make the night before serving.

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