Recipe by DailyInspiration
You can use either mild sweet curry powder or Madras curry powder which is spicier. Toasting the curry powder first deepens the flavors of the spices. Recipe from Bon Appetit.
Top Review by threeovens
This salad was fantastic! I made it last night, with a mild red curry, then refrigerated it to take to work. I think making it the night before is a good idea, if you have time, because the flavors were so much more intensified. Really terrific.
- 2 teaspoons curry powder (preferably Madras-style if you like it spicier)
- 1⁄4 cup light mayonnaise
- 1⁄4 cup plain nonfat yogurt
- 2 teaspoons mango chutney (such as Major Grey)
- 1 teaspoon fresh ginger, peeled and minced
- 1⁄2 teaspoon orange peel, finely grated
- 3 cups chicken breasts, cooked (skinless and boneless cut into 1/2-inch pieces)
- 1 cup red seedless grapes, halved (plus 4 small clusters for garnish)
- 1⁄2 cup green onion, thinly sliced
- 1⁄3 cup walnuts, toasted and coarsely chopped
- 4 large curly lettuce leaves
Directions See How It's Made
- Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl. Add mayonnaise, yogurt, chutney, ginger and orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper.
- Place one lettuce leaf on each of 4 plates. Top each lettuce leaf with salad. Garnish each plate with grape clusters.