Quick Curried Chicken Salad
You can save time by using a purchased rotisserie chicken. Remove and discard the skin from the chicken, then pull the white and dark meat from the bones. Cut the meat into cubes or bite-size pieces. You will need about 4 cups.
- 1 tsp. salt
- 1 1/2 lb. boneless, skinless chicken breasts
- 1 cup mayonnaise
- 2 tsp. curry powder
- 1 Tbs. honey
- 1 Tbs. white wine vinegar
- Pinch of freshly ground white pepper
- 4 celery stalks, chopped
- 3 apples such as Fuji, Gala or Granny Smith, cored and cut into small cubes
- 1 cup pecan halves, toasted
- 1 head butter lettuce, pale inner leaves only
Poach the chicken
Bring a large saucepan of water to a boil over high heat. Add 1/2 tsp. of the salt and the chicken, reduce the heat until the water is barely simmering and cook until opaque throughout, 8 to 10 minutes. Remove from the heat and let stand until the chicken is cool enough to handle. Cut the chicken into bite-size cubes.
Make the dressing
Meanwhile, in a large bowl, combine the mayonnaise, curry powder, honey, vinegar, the remaining 1/2 tsp. salt and white pepper, to taste. Whisk until smooth.
Assemble the salad
Add the chicken, celery, apples and half of the pecans to the dressing and toss to coat evenly. Arrange the lettuce on plates and top with the chicken mixture. Sprinkle with the remaining pecans and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).