This is a great sandwich filling, but I also like it on salad greens, or as an hors d’oeuvres on toasted baguette slices or on individual endive leaves, as Paul’s mom served recently for a luncheon. When making dressings like this one, keep in mind that it may taste too pungent when tasted by itself, but once it coats the chicken and other ingredients, it won’t taste nearly as strong, so don’t be shy with the seasoning. Although, taste as you go and don’t be afraid to tweak the amounts to suit your taste.
Curried Chicken Salad
(recipe adapted from Food Network)
1 ½ lbs. boneless, skinless chicken breasts
½ medium red onion, finely chopped
2 stalks celery, finely chopped
½ cup green or red seedless grapes, roughly chopped
¼ cup chopped toasted almonds, optional
½ cup mayonnaise
3 Tbsp plain low-fat yogurt
2-3 tsp curry powder
2 tsp lemon or lime juice
2 tsp low-sodium soy sauce
Poach the chicken breasts in simmering water, covered, for about 15 minutes. Remove once the chicken is cooked through and let cool. Shred the chicken into bite-size pieces.
Stir together the mayo, yogurt, curry, lemon juice and soy sauce. Taste and adjust to your tastes. Add more curry for a stronger flavor. Mix together the shredded chicken, onion, celery, grapes and almonds. Coat with as much of the dressing as you like. Refrigerate for several hours before serving for the best flavor. Makes about 6 sandwiches.