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Curried Chicken Salad

Just a classic salad that works as a meal for two, or as the perfect stuffing for mini pita breads for a tea party or shower.  Sweet, curry, crunchy, everything you want in a chicken salad

Course Salad
Servings 2

Ingredients

  • 1 cup cooked chicken thigh or breast meat skins removed, chopped into 1/2 inch or slightly smaller chunks
  • 1/2 celery rib diced small
  • 1/2 small to medium Granny Smith apple chopped into small pieces
  • 1/3 cup grapes (about 10) cut in half, or thirds if larger
  • 2 tbsp red onion small dice
  • 1/4 cup parsley chopped
  • 1/3 cup romaine lettuce or arugula, or even frisée chopped
  • 1 tsp fresh tarragon chopped, optional if you can't find it
  • 1/2 cup mayonnaise
  • 1 to 1 1/2 tbsp Entube Curry paste to your taste
  • 1+ tbsp kefir or more, to your liking, or you can substitute buttermilk or yogurt, or even some apple cider vinegar (but use less)
  • kosher salt and cracked pepper
  • 2 tbsp pomegranate seeds

Instructions

  1. Place the chicken through tarragon into a medium bowl.  Toss lightly.

  2. In a small bowl, mix the mayonnaise, curry paste and kefir.  Check for consistency.  Thin with more kefir or thicken with a touch more mayo, to your liking.  Season with salt and pepper to taste.  Don't skimp on the pepper!  The salt may be affected if the chicken was well salted.  So start with less (say 1/2 tsp) and work up from there.

  3. Mix the dressing into the chicken mixture.  Garnish with the pomegranate seeds  I like using them for tang and colour.

  4. This can be served immediately or chilled and served cold.

    Serve on sourdough or soft buns, whatever strikes your fancy.

Recipe Notes

This recipe makes approximately 2 1/4 cups of salad.  This should serve two generously.  Or even 3.

If you would like to make this as an appetizer or dish for a shower etc., this amount will ill about 24 mini pita bread halves.  Or in other words, 12 mini pita breads.  You would most likely want to make double.  To double the recipe from scratch.  See next note.

To make this from scratch:  Start with 2 medium sized chicken breasts.  You can grill or poach these till cooked.  You can also use boneless thighs, (I would use 4-6 depending on their size.  Ideally, a combo of both meats makes for a more flavourful and moist result.  In the end you want at least 2 cups of meat.  Double the rest of the recipe for the finished filling.

To poach chicken: Using a skillet or sauce pan (either should have a lid) where all the meat can lay in one layer, add chicken stock (or a combo of 1/2 white wine and chicken stock  and season with salt and pepper. The liquid should fill at least 2 inches up the pot.  Bring to a boil.  Add the meat, cover with a lid, and reduce to medium low and simmer for about 20-25 minutes till done (timing will depend on the type of meat you are using, how thick etc)  Just start checking at the 20 minute mark for breasts.

Let cool.  This can be done in advance and refridgerated.  When ready, cut up the meat and proceed with the rest of the recipe.