Organic Curry Chicken Salad
Organic Curry Chicken Salad
Ingredients
For the Poached Chicken
- 1 pound organic boneless, skinless chicken breasts, cooked and shredded or diced
- 2 cups water or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Organic Curry Dressing
- 1/2 cup organic mayonnaise
- 1 tablespoon curry powder
- 2 tablespoons mango chutney
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad Assembly
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 1 cup red grapes, halved
- 1/2 cup toasted slivered almonds
- 1/4 cup fresh cilantro, chopped
For Serving (Optional)
- 8 butter lettuce leaves
- 4 whole wheat croissants or bread
Instructions
- 1
Cook the Chicken: Place chicken breasts in a medium saucepan. Add water or chicken broth, salt, and pepper. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 12-15 minutes, or until chicken is cooked through (internal temperature 165°F).
⏱️ 15 min•🌡️ 165
- 2
Cool and Shred: Remove chicken from liquid and let cool slightly on a cutting board. Once cool enough to handle, shred or dice the chicken into bite-sized pieces. Set aside.
⏱️ 5 min
- 3
Prepare the Dressing: In a large mixing bowl, whisk together the organic mayonnaise, curry powder, mango chutney, fresh lime juice, honey or maple syrup, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 4
Combine Salad Ingredients: Add the cooled, shredded or diced chicken to the bowl with the dressing. Stir to coat the chicken evenly.
⏱️ 2 min
- 5
Add Fresh Components: Fold in the finely diced celery, minced red onion, halved red grapes, toasted slivered almonds, and chopped fresh cilantro. Mix gently until all ingredients are evenly distributed.
⏱️ 3 min
- 6
Chill and Serve: Cover the bowl and refrigerate the curry chicken salad for at least 30 minutes to allow the flavors to meld. Serve chilled on butter lettuce leaves, in whole wheat croissants, or as a sandwich filling.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Organic Curry Chicken Salad
Ingredients
For the Poached Chicken
- 1 pound organic boneless, skinless chicken breasts, cooked and shredded or diced
- 2 cups water or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Organic Curry Dressing
- 1/2 cup organic mayonnaise
- 1 tablespoon curry powder
- 2 tablespoons mango chutney
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salad Assembly
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 1 cup red grapes, halved
- 1/2 cup toasted slivered almonds
- 1/4 cup fresh cilantro, chopped
For Serving (Optional)
- 8 butter lettuce leaves
- 4 whole wheat croissants or bread
Instructions
- 1
Cook the Chicken: Place chicken breasts in a medium saucepan. Add water or chicken broth, salt, and pepper. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 12-15 minutes, or until chicken is cooked through (internal temperature 165°F).
⏱️ 15 min•🌡️ 165 - 2
Cool and Shred: Remove chicken from liquid and let cool slightly on a cutting board. Once cool enough to handle, shred or dice the chicken into bite-sized pieces. Set aside.
⏱️ 5 min - 3
Prepare the Dressing: In a large mixing bowl, whisk together the organic mayonnaise, curry powder, mango chutney, fresh lime juice, honey or maple syrup, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 4
Combine Salad Ingredients: Add the cooled, shredded or diced chicken to the bowl with the dressing. Stir to coat the chicken evenly.
⏱️ 2 min - 5
Add Fresh Components: Fold in the finely diced celery, minced red onion, halved red grapes, toasted slivered almonds, and chopped fresh cilantro. Mix gently until all ingredients are evenly distributed.
⏱️ 3 min - 6
Chill and Serve: Cover the bowl and refrigerate the curry chicken salad for at least 30 minutes to allow the flavors to meld. Serve chilled on butter lettuce leaves, in whole wheat croissants, or as a sandwich filling.
⏱️ 15 min