This curry chicken salad from Meli Melo‘s Chef Nadia Ramsey is a tasty, easy weekday lunch or dinner that can be made ahead of time and kept in the fridge for up to 5 days!
Nadia Ramsey’s Curry Chicken Salad
Serves 4
4 skinless chicken breast
2 cups of dry cranberry
2 cup mayonnaise
4 tablespoons of Indian curry powder
1 tablespoon of salt
1 teaspoon white pepper
-Heat 4 quarts of water adding 1 tablespoon of curry powder
-Place all 4 chicken breast and bring to a boil remove from heat and let it rest in the
Pot for 15 minutes.
-Remove and completely cool the chicken down in the fridge
-Dice chicken in small piece place in large bowl
-Mix the mayonnaise and the curry powder in a smooth texture
-Add to the diced chicken and mix well
-Add the cranberry and mix well
-Add the salt & pepper
*Taste and if you would like to sweeten add more cranberry.
*Check the smooth texture you can always add more mayonnaise to your taste and more curry to your taste.
*You can pack this Chicken Curry Salad in pints or quarts for future use. It keeps well in the fridge for 3 days (do not freeze). It offers a multitude of ways to presented and eat it, in a wrap you can add mesclun salad and avocado. In a sandwich open face very pretty! On a large plater for a buffet over a bed of greens with asparagus avocado, diced tomato, and compliment with a piece of sliced French bread.
This recipe was originally published in Connecticut Chefs Recipes for Restaurant Relief.
