Spiced with Curry Powder and Turmeric, studded with cashews and sweetened with raisins, there’ s so much to love about the chicken salad. When we tested this recipe, it happened to be alongside our Lemon Garlic Kale Salad which turned into the topping for the chicken salad sandwiches. A happy accident that we highly recommend!
Time:
1 hrRating
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Loading...| Ingredients for the Poached Chicken: | |
| 2 Tbl Pickling Spice | |
| 1 garlic clove, smashed | |
| 4 bone-in chicken breasts, skin removed | |
| 1 cup white wine | |
| water | |
| Ingredients for the Chicken Salad: | |
| 1 cup mayonnaise | |
| 1 Tbl Vinaloo Curry Powder | |
| 1 tsp Turmeric | |
| ½ tsp White Pepper | |
| 1 stalk celery, sliced | |
| ½ cup green onions | |
| ¼ cup golden raisins, rough chopped | |
| 1/2 cup salted, chopped roasted cashews | |
| Salt to taste |
| 1. | Place the breasts, Pickling Spice and wine in a large pot. Add water to come 1 inch above the chicken. Bring to a hard simmer, then lower the heat to a lazy simmer. |
| 2. | Simmer the chicken for 20-30 minutes or until the center is opaque with no visible pink and an instant read thermometer registers 160°F. Move the chicken to a plate to cool. Discard the poaching liquid. |
| 3. | For the Chicken Salad: Combine the mayonnaise, Vindaloo Curry Powder, Turmeric and white pepper. Place in the refrigerator for 15 minutes for the flavors to meld and the color to develop. |
| 4. | Dice the cooled poached chicken and place in a large bowl. Begin folding in the curried mayonnaise a bit at a time. Fold in the celery, green onions, raisins and cashews. Taste and adjust the salt and white pepper. |
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