Recipe 156

Name:

Recipe name and category: Curry Chicken Salad, Entrée or Side Dish

No. of servings: 4 (main dish), 6 (side dish)

Preparation time: 40 minutes, plus time to chill chicken in refrigerator

Recipe ingredients and directions:

2 lbs. chicken breast

1 bay leaf

2 tbs currents (or raisins, dried cherries or cranberries)

1/4 cup toasted slivered almonds

3 green onions, chopped

1/3 cup mayonnaise (up to 1/2 cup if you like mayonnaise)

2 tbs hot curry powder (less if desired)

6-8 oz. Major Grey chutney (preferably Patak’s)

1/4 ripe mango, diced (can use jarred pre-sliced mangos)

1tbs fresh cilantro, chopped

salt and freshly ground pepper

1. Put chicken breast & bay leaf in a medium saucepan, cover with cool water and put on medium high heat. Bring water just to a boil, turn down and let simmer, never boil until cooked through (approximately 5 minutes after initial boil). Dice chicken when it is cool enough to handle and chill in refrigerator.

2. Preheat oven to 350 degrees and toast slivered almonds about 10 minutes while chicken is cooking. Toast extra and keep in refrigerator for the next time you make this or to throw on salads or steamed vegetables.

3. To make the dressing: Combine mayonnaise, curry power, chutney, mango and cilantro, thin with a couple of tablespoons of water.

4. Mix dressing with the diced chicken, almonds, currants and green onion.

5. Serve by itself or in a tortilla wrap or on bread.

Recipe source: Adapted from the Whole Foods Market Deli Chicken Salad

Recipe anecdote: