When
I lived in Richmond, VA, I would often leave my office and walk down the street to a sidewalk vendor to get a curried chicken salad sandwich.
I
had never had one before, and after I left, I hadn’t had one since, until I
found a recipe by Ina Garten. After a
few tweaks, it has just the right touch of spice and sweetness that I
remember. It makes a great sandwich to
pack in a lunch, or to eat in a park on a warm summer day!
Curried
chicken salad
6
boneless, skinless chicken breasts
4
c. chicken broth
1
lemon, quartered
¼
c. diced red onion
1/2
c. diced celery
½
c. shredded carrot
4
TB. curry powder
1
½ c. mayonnaise
¼
c. white wine
¼
c. Mango chutney
¼
c. golden raisins
1
c. salted cashews, chopped
Salt
and pepper to taste
water
Add
the chicken breasts to a pot, and cover with chicken broth. Add 1 TB. curry powder and the quartered
lemon. Iif necessary, add water to cover
the chicken. Bring to a boil, then let the chicken simmer until the internal
temperature reaches 165 degrees, approximately 16 minutes. Remove the chicken from the pot and let
cool. Chop into bite-size pieces and set
aside.
In
a large bowl, whisk together the mayonnaise, wine, chutney, and 3 TB. curry
powder. Taste and season as desired. In
another bowl, add the vegetables, raisins, cashews, and chicken. Add just enough of the mayonnaise mixture to lightly
dress everything, and toss. If desired,
serve on a baguette with lettuce, or in a lettuce wrap.
Curried
chicken salad, deconstructed
6
boneless, skinless chicken breasts
4
c. chicken broth
>Health alert: In this recipe, the chicken broth is used to poach the chicken and add a little flavor. However, commercial chicken broth may be high in salt. Low-sodium versions are available. In the alternative, make your own and eliminate the salt, or use water.
>Health alert: Commercial chicken broth may contain MSG. If this is a dietary concern, check the product label carefully.
1
lemon, quartered
¼
c. diced red onion
1/2
c. diced celery
½ c. shredded carrot
>Health alert: Carrots are high in sugar. If this is a dietary concern, they may be replaced or eliminated.
4
TB. curry powder
1
½ c. mayonnaise
>Fat alert: Mayonnaise is high in fat. A wide variety of low and reduced-fat varieties are available, and may be used as a substitute. In the alternative, consider reducing the amount of mayonnaise used or substituting the mayonnaise with Greek yogurt.
>Health alert: Mayonnaise contains eggs. If this is a dietary concern, consider substituting Greek yogurt or an egg-free salad dressing.
>Ingredient alert: A reduction in the fat in mayonnaise often translates into an increase in sugar or salt. Check the labels carefully.
¼
c. white wine
>Health alert: Many white wines are high in sugar. If this is a dietary concern, reduce the amount used, or replaced it with water.
¼
c. Mango chutney
>Health alert: Commercial mango chutney may be high in sugar, salt and/or carbohydrates. If any of these are a dietary concern, check the product label carefully. In the alternative, reduce the amount of chutney used, or make your own. Recipes are available on the Internet.
¼
c. golden raisins
>Health alert: Due to the dehydration process, golden raisins may be high in sugar, and/or salt. Regular raisins may have less sugar, but not in any significant amount. Check the product label carefully, and if necessary, reduce the amount used, or substitute the raisins with fresh green grapes, apples, or pears.
1
c. salted cashews, chopped
>Health alert: If nuts are a dietary concern, any crunchy substitute will work. Try crushed Rice Chex, ramen, or chow mien noodles.
Salt
and pepper to taste
Water
(Follow
the instructions above.)
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