Curried chicken salad is my go-to summer staple food. Like regular chicken salad, it tastes better the longer it sits in the fridge (well, up to a point). It’s got crunchy celery and cashews, chewy sweet mango and grapes, and spicy chicken.
It’s somewhat healthy in that you can substitute quite a bit of the mayonnaise with yogurt (the recipe calls for both, but I use more yogurt than mayo and you can’t tell). And it looks special for something so ordinary and easy to make.
(Trust me, it looks a little “more special” in person than it does in this picture.)
This is simply the Epicurious recipe for Curried Chicken Salad tweaked a little – instead of poaching, I grill or roast the chicken breast (bone-in) because I saw Ina Garten do it that way on TV once and when I tried it, I discovered she was right –cooking it that way keeps the chicken breast juicy. I also omit the red onion just because I don’t care for it, and I add celery and cilantro, because I care very deeply for both of them.
I am thinking about exploring ways of making this meatless — but I’m not sure what I’d use. The texture of tofu wouldn’t work, and I’m not sure white beans would either. While I ponder a good alternative protein, do yourself a favor and make this just once before the end of August.