It's always fun when my husband comes home for lunch
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and we're able to take a break from the day.
I love to sit and chat while we're eating. Because he's headed back to work, I'm always looking for something quick, as well as delicious
Curried chicken salad is a deli favorite that's easy to make, and this week it was a great excuse to use some of our slow-cooker chicken. My first instinct was to reach for the whole-grain crackers, although in the end decided to serve it sandwich-style on peasant bread (artisan bread would be delicious as well)
Ina Garten's version has been my go-to for as long as I can remember
As far as mix-ins to round it out, there are lots of ways one could go. The sweetness of the apples and raisins complement the spicy kick of the curry. The onions and celery give it a light and subtle flavor, along with some crunch
In summer months, raisins are often replaced with sliced grapes, and bread substituted with bibb/butter/Boston lettuce. Both bring a more refreshing, seasonal feel
A note about curry powder because you might run across several types at your grocery. The most common blends are labeled either curry powder (mild) or Madras curry powder (a bit hotter)
I'd be remiss to leave without a fun bit of trivia
Made for Queen Elizabeth II's coronation lunch in 1953, this curry powder and mango chutney laced chicken salad has been wildly popular in Britain ever since.
~ Adapted from Food Network
Curried Chicken Salad with Apples and Raisins
- 3 whole (or 6 split) chicken breasts, bone-in, skin-on
- olive oil (for roasting the chicken)
- kosher salt and freshly ground black pepper
- 1 ½ cups Greek yogurt (or mayo)
- ⅓ cup dry white wine
- ¼ cup chutney (Major Grey's is my favorite)
- 3 Tbsp curry powder
- 2 stalks celery, chopped
- ½ small red onion, chopped
- ½ apple, chopped
- ¼ cup raisins (or cut grapes)
- ½ cup slivered almonds
Roast the Chicken Breasts
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper.
- Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- For the dressing, combine the Greek yogurt, wine, chutney, curry powder, and 1 ½ tsp salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, onion, apple, and mix well. Refrigerate for a few hours to allow the flavors to blend.
- Add the slivered almonds and serve at room temperature.