Fill you up and cool you down curried chicken salad

Temperatures are holding steady at above 90°F (30°C) day after day, broken up occasionally by torrential but all too brief summer showers that push humidity levels up from tolerable to unbearable. Taking more than 15 minutes to cook a meal is quite simply a gargantuan effort. Quick foods are the  order of the day. Quick, filling, flavorful and most importantly cooling! This salad is best when made ahead of time and refrigerated overnight.

Prep time:  10 min | Total time: 5 minutes to make &  3 – 9 hours refrigeration time | Servings: 4 – 6

Curried Chicken Salad (by Jay)

What you need:

  • 1 pound of shredded or diced cooked chicken (boneless)
  • 1 cup yogurt
  • 1/3 cup mayonnaise
  • 1 & 1/2 teaspoons madras curry powder
  • 1 & 1/2 tablespoons honey
  • 1 green apple diced
  • 1 cup of grapes (mixed – red, purple and green)
  • 3/4 cup celery
  • 1/4 cup of green or red peppers finely diced
  • 14 – 16 ounces of spring mix salad greens
  • 1/4 cup golden raisins
  • 1/3 cup roasted cashew nuts
  • 1/4 cup of EVOO
  • 1 tablespoon white balsamic vinegar
  • Salt to taste
  • Pepper to taste

How to make it:

  1. Mix yogurt, mayonnaise, honey and curry powder together in a large bowl.
  2. Fold in celery, apples, peppers, grapes, chicken and raisins.
  3. Refrigerate for at least 2 – 3 hours. Ideally refrigerate overnight or for at least 9 hours. The flavors don’t come together until the dressing has had a little alone time in the fridge.
  4. Toss the salad greens in EVOO and balsamic vinegar along with a pinch of salt and pepper.
  5. Make a bed of salad greens pile chicken salad on top, sprinkle cashews on top.

Eat it straight up, make a sandwich or make a wrap. I eat this salad with chips which may strike many palates as odd but I must clarify that its only this one particular kind of chips, a mixed vegetable (parsnips, sweet potatoes and beets) chips from Whole Foods. This should explain what’s on the right in the picture.

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