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Curried Chicken Salad

This salad can be presented in many forms. Add things like grapes, walnuts, pecans, dried cherries or celery slices. Add pasta or cooked rice, spread it on bread as a sandwich or on crackers or Naan. Or just make the dressing and dip in fresh veggies!

Poaching the chicken is the first step

  • Place 4 boneless skinless chicken breasts, in a large cooking pot of boiling water with 1 quartered onion, 1 bay leaf and several black peppercorns.
  • Once it’s boiling again turn the heat off and cover. Or place on an extremely low flame. The remaining heat of an electric cooktop works well
  • Using an instant read thermometer check the temperature in the thickest part of the breast after 10 minutes. Once each piece reaches 155 F remove it from the water and cool. It’s temperature will rise to 165 F as it rests on a platter or in a colander.
  • When cool either shred the chicken or cut into bite size cubes. Your choice. I prefer shredded!!

Dressing

In a large bowl mix together

1 cup light Hellman’s mayonnaise

1/2 cup plain yogurt

1/2 cup sour cream

1/4 teaspoon turmeric

1 tablespoon Madras style curry powder

2 teaspoons sugar

1/2 teaspoon garlic powder

2 teaspoons lemon juice

Add chicken to dressing. Serve cold

This curry dressing is the same recipe as the curry dip we made at Strongbow’s Turkey Inn which is located in Valparaiso Indiana. Serve as a dressing or dip for fresh veggies like we did at Strongbow’s!

Voila! I hope you enjoy this as we have!