Curried Chicken Salad
- Preparing Time: 30 minutes
- Total Time: 7 hours and 30 minutes
- Served Person: 4
- 1 tablespoon honey
- 2 teaspoons curry powder
- 1/2 teaspoon ginger ground
- 2 tablespoons lime juice fresh
- 1/4 cup golden raisins
- 1 14.5-ounce can chicken broth reduced-sodium
- 1 1/2 pounds chicken breast halves boneless skinless
- 2 ribs celery diced fine
- 1 each apple, cored and cut into 1/4-inch chunks optional
- 1/2 cup mayonnaise light
- 1/3 cup sour cream or plain greek yogurt light or nonfat
- 1 pinch salt to taste
- 1 pinch pepper freshly ground
- Carbohydrate 19.7614910543973 g
- Cholesterol 109.156340483876 mg
- Fat 12.167478278899 g
- Fiber 1.74979691867931 g
- Protein 43.5088871184973 g
- Saturated Fat 2.10309043416072 g
- Serving Size 1 1 Serving (401g)
- Sodium 1195.53065289112 mg
- Sugar 18.011694135718 g
- Trans Fat 8.99356431496948 g
- Calories 368 calories
The first step in making chicken salad is to cook the chicken. Many recipes call for boiling the chicken breasts in water, but that can lead to tasteless, dry chicken. I prefer to gently poach boneless, skinless breasts in chicken stock or broth. Simply season the chicken breasts with salt and pepper and place them into a shallow pan. Cover with chicken broth, then cover the pan and simmer for 10-15 minutes. The difference between a simmer and a boil is the bubbles. In boiling, there are large bubbles throughout the liquid; in simmering there are small bubbles around the edges of the pan. One other flavor trick I use is to cool the chicken in the broth. That keeps it extremely moist. The remaining ingredients are diced celery and apple, golden raisins and a dressing of mayonnaise and sour cream that’s flavored with lime juice, honey, curry powder and ground ginger. The flavors of this dish really improve if you refrigerate it for several hours or overnight. Serve with toasted dark bread, wheat crackers or spread it on a croissant.
