Prep 20 mins
Cook 15 mins
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.
- 9.85 ml curry powder (preferably Madras-style if you like it spicier)
- 59.14 ml light mayonnaise
- 59.14 ml plain nonfat yogurt
- 9.85 ml mango chutney (such as Major Grey)
- 4.92 ml fresh ginger, peeled and minced
- 2.46 ml orange peel, finely grated
- 709.77 ml chicken breasts, cooked (skinless and boneless cut into 1/2-inch pieces)
- 236.59 ml red seedless grapes, halved (plus 4 small clusters for garnish)
- 118.29 ml green onion, thinly sliced
- 78.07 ml walnuts, toasted and coarsely chopped
- 4 large curly lettuce leaves
- 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.
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.
Toasting the curry powder gave the dressing a nice robust flavor, and I really liked the addition of the ginger and orange zest. The chicken salad was equally delicious as a salad plate, and served with lettuce in slider buns. Tagged for the For Your Consideration game at http://4foodfriendsandfun.yuku.com/ ~