A curry-based dressing gives run-of-the-mill chicken salad a kick in the pants in this quick and delicious recipe. Heating the curry powder before adding it to the salad is one reason for the salad's rich flavor. Heating a spice before you use it releases more of the spice's flavor. The same theory also applies to nuts. The toasted walnuts will have much more flavor than they would otherwise.
The curry powder's spiciness is a perfect match for the sweetness of the seedless red grapes. The mango chutney also helps sweeten the salad.
For an even faster salad, use prepared chicken breast strips or tenders instead of cooking the chicken breasts yourself. You can substitute plain nonfat yogurt for the mayonnaise for a lighter version, or add a pinch of ground ginger to the curry powder as you heat it for additional flavor.
Serve this salad on a bed of lettuce leaves with a small bunch of seedless red grapes for a tasty lunch.
2 tsp. curry powder
1/2 cup mayonnaise
2 tsp. mango chutney
1/2 tsp. grated orange zest
3 cooked chicken breasts, cut into 1/2-inch pieces (3 cups prepared chicken breast strips)
1 cup seedless red grapes, halved
1/2 cup green onions, thinly sliced
1/2 cup walnuts, toasted and coarsely chopped
lettuce leaves
1. Heat curry powder in a small, dry skillet over medium heat for about 45 seconds, stirring constantly. Transfer curry powder to a medium bowl.
2. Toast walnuts in the same pan as the curry, but not at the same time, over medium-high heat for about two minutes, stirring frequently to prevent burning. You could also toast the nuts on a baking sheet in a 350-degree oven for about 8 to 10 minutes until golden brown.
3. Add mayonnaise, mango chutney and orange zest to curry powder and whisk to blend.
4. Stir in chicken, grapes, green onions and walnuts. Add salt and pepper to taste.
5. Serve on a bed of your favorite lettuce leaves.
Serves 4
Chef Danielle is a personal chef at Great Taste A Personal Chef Service. E-mail her at ChefDanielle@GreatTastePCS.com.
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