This is for the women.
And that's not sexist.
It just is.
Is for them, I mean.
And it's healthy.
Honestly, I couldn't stop eating this curry chicken salad straight out of the bowl.
It's just so...strangely addictive.
I know curry is not for everyone.
Maybe it's the color.
I'm actually not a huge curry fan myself. I'd never really found a curry dish I was crazy about.
I picked this recipe up from America's Test Kitchen Healthy Family Cookbook.
I've made (and loved) several things from this awesome book:
Healthy-ish fudgy brownies.
Sweet and sour stir-fried chicken.
From-scratch teriyaki sauce (which I have to post, it's so darn good and simple).
The best chewy, sweet and salty granola bars. That's just a few that come to mind.
And this chicken salad is now on my list.
It must be the crunchy almonds and the raisins, which add a bit of sweetness.
It's light, flavorful and texturally fantastic.
The salad is just hard not to like.
You can make it into a sandwich or place it atop a salad (or just eat it as-is, like I did at times).
It would be a good one to bring to work or for a girlie lunch.
Because it's totally a girl dish.
However, as I write this, my husband looks over and says:
"That stuff is really good." (And, I have to admit, he really did like it.)
So, really, the men will probably partake, as well.
Curry Chicken Salad with Almonds and Raisins
adapted from The America's Test Kitchen Healthy Family Cookbook
- 1 1/2 lbs. boneless, skinless chicken breast
- 2 teaspoons canola oil
- 2/3 cup water
- salt & pepper
- 1/3 cup light mayonaisse
- 2 tablespoons lemon juice
- 2 teaspoons curry powder
- 2 celery ribs, chopped fine
- 2 scallions, minced
- 1/3 cup raisins
- 3 tablespoons chopped almonds, toasted
- 2 tablespoons minced fresh cilantro
Dry the chicken breasts with a paper towel and season lightly with salt and pepper. Heat the oil in a 12-inch nonstick pan over medium-high heat until just smoking. Carefully add chicken breasts and cook for about 3 to 4 minutes, until browned on one side.
Turn the chicken over, add the water and cover. Cook over medium heat until chicken is completely cooked through and the center reads 165 degrees with a meat thermometer.
Remove chicken from water. When cool enough to touch, shred chicken with two forks. Set aside to cool.
In large bowl, combine mayo, lemon juice and curry powder, and season lightly with salt and pepper. Stir in celery, scallions, raisins, chopped almonds, chicken and cilantro until well-combined.
Cover bowl and chill in refrigerator for at least 15 minutes to allow the flavors to come together. I found the chicken salad to taste even better the next day.
Serve on a salad or sandwich.