My Curried Chicken Salad is derived from England's famous Coronation Chicken recipe. Curried Chicken Salad is popular during the summer season. It is a simple salad that is enhanced with the use of curry powder, which is an Indian spice blend. You will find many variations of this recipe, and this one is mine! I hope you enjoy this recipe.
Serves: 4
Ingredients
Poaching Chicken:
1 lb chicken breast, boneless and skinless
1 cinnamon stick, broken into two pieces
4-5 cloves
2-inch piece of fresh ginger, peeled and grated
1 Tablespoon sea salt
For the Salad:
2-inch piece of fresh ginger, peeled and grated
3 Tablespoons Rupen's Mango Chutney
1/2 cup diced mango
1/2 cup dried apricots, chopped
1 Tablespoon curry powder
1 teaspoon Worcestershire sauce
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/2 cup chopped cilantro
1/2 cup almonds, flaked or roughly chopped
1 teaspoon salt OPTIONAL
2 cups iceberg lettuce OR arugula leaves
8 slices pumpernickel bread
Instructions
- In a large frypan over medium heat, bring 4 cups water to a boil.
- As the water is boiling, carefully slide in chicken breasts and the rest of the 'Poaching Chicken' ingredients.
- Reduce heat to simmer. Cover and cook for 20 minutes.
- Remove chicken pieces and allow cooling. Shred. Set aside.
- Meanwhile, in a medium-size mixing bowl, add ginger, mango chutney, apricots, curry powder, Worcestershire sauce, and mayonnaise.
- Mix thoroughly so that there are no curry powder lumps.
- Add chicken, cilantro, and almonds. Mix.
- Taste for salt, if you think it needs salt, then sprinkle some salt. Mix.
- Take two slices of pumpernickel bread.
- Place greens on a slice of pumpernickel bread.
- Place two generous tablespoons of chicken salad on top of the greens. Cover with another piece of bread to make a sandwich. Serve.
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