We love this salad for so many reasons: it's loaded with flavor and unique texture and it boasts a sunny, bright color. When we tested this recipe in the store, it was alongside our Lemon Garlic Kale Salad. This turned into topping our Curried Chicken Salad sandwiches with Lemon Garlic Kale Salad...something we highly recommend.
Adapted from Ina Garten
Ingredients for the poached chicken:
3 boneless, skinless chicken breasts, cut in half
1 Tbl sliced fresh ginger or 1 tsp dried Ginger Flakes
1 bay leaf
1 garlic clove, smashed
1 tsp Tellicherry Peppercorns
2 allspice berries
1 cup white wine
water
Directions for the Poached Chicken:
Place the chicken breasts and poaching ingredients in a large stockpot and cover with white wine. If there isn't enough wine to cover, add water until the liquid is 1 inch above the chicken. Bring to a boil then reduce to a low simmer. Some white foam will develop on the top, you can skim this if you’d like to reserve the poaching liquid for another use. Poach the chicken for 8-10 minutes or until the center is opaque and no pink is showing. Remove from the poaching liquid and allow to cool.
Ingredients for the chicken salad:
1 cup mayonnaise
2 tsp Vindaloo Curry Powder
1 tsp Turmeric
½ tsp white pepper
1 stalk celery, sliced
½ cup green onions
¼ cup rasisins
1 cup whole roasted cashews
Salt to taste
Directions 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. Dice the cooled poached chicken and place in a large bowl. Begin folding in the curried mayonnaise a bit at a time (you may not use the entire cup). Reserve a few pieces of celery, green onion and cashews for garnish. Fold in the celery, green onions, raisins and cashews. Taste and adjust the salt and white pepper. Garnish with the reserved items.
Check out how we made this on our podcast Smidgen!