Recipe: Curried Chicken (Or Turkey) Salad

Curried chicken is a great lunch option and a great way to use leftover chicken or even Thanksgiving turkey for a curried turkey salad option. Adjust the amount of curry to amp up or tone down the flavor.

Type of dish: Lunch
Equipment: Cooking pot, whisk
Servings: Makes 2-3 servings.

Ingredients:

• 2 boneless, skinless chicken breasts (instructions on poaching them below, or instead, use leftover cooked chicken from any part of the bird)
• 3 celery ribs, chopped
• 1/2 cup peeled and small dice apple (about half an apple), or substitute raisins or quartered grapes
• 1/4 cup minced shallot or red onion
• 1 tsp curry powder for a mild flavored dish–or add more to taste
• juice of one lime
• pinch cayenne
• 1/4 cup chopped fresh cilantro
• 1/2 cup cashews, lightly toasted
• large bed of greens of choice
• 1/2 to 2/3 cup freshly made mayonnaise (ingredients to follow)
• For the mayonnaise:
• 1 fresh egg yolk
• 1/2 tsp dijon mustard or mustard powder
• 1 TB red wine vinegar or lemon juice
• pinch salt
• 1/2 cup highest quality olive oil

Directions:

To poach chicken breasts:

1. Place the chicken breasts in a pot with 1 TB salt, and cover them with water. Turn to medium heat and bring water to a very gentle simmer. Do not cover yet; heat in this water (temperature of water 170 degrees) for 5 minutes.
2. Cover, turn off the heat, and let the pot stand for 10 to 12 minutes. Check for an internal temperature of 165 degrees. Remove the breasts to a plate and let cool, patting them dry.
3. Place celery, apple, shallots, curry powder and cayenne, cilantro, and cashews in a bowl.
4. When chicken meat has cooled, cut into small dice and mix well with all the ingredients in the bowl.
5. Stir in the mayonnaise and lime juice. When well incorporated, serve immediately on a bed of greens.

To make the mayonnaise:

1. All ingredients should be brought to as close to room temperature as possible before beginning. Place the egg yolk in a sturdy bowl and mix with a whisk for 1 minute.
2. Add the mustard, vinegar (or lemon juice), and salt to the bowl, whisk again to incorporate.
3. With one hand (or do this with a partner), whisk constantly from the time you begin dropping in the oil until about 2/3 of the way through the oil to be added. Be prepared not to be interrupted for a few minutes.
4. At first, drop in the oil drop by drop, gently whisking constantly to form an emulsion. After about 2 TB of oil has been incorporated, change the oil to a thin stream, rather than slow drops.
5. Once all the oil is whisked in, your mayonnaise is ready to use. Eat within about 2 days and keep refrigerated at all times until serving.

Enjoy!