While we were skiing a couple weekends ago, husband M’s aunt N made us a great chicken salad for lunch. She mailed me the recipe and I combined it with another recipe I found on epicurious to make my own version this past weekend. I also used the leftover curry powder mix I had mixed together for a chicken roti dish I made a little while back. It turned out a bit spicier than your average chicken salad, but I love spice!
Curried Chicken Salad:
-4 split chicken breasts with bone and skin still intact
-salt and pepper
-1/2 cup mayonnaise (I use light/low-fat)
-1/3 cup plain Greek yogurt (add more if you need to tone down the spices)
-5 tsp curry powder (see the chicken roti link above if you need a recipe for a good curry powder mix)
-1 tablespoon lime juice (approx 1 lime)
-1 tsp honey
-1/2 tsp ground ginger
-1/2 tsp salt
-1/4 tsp pepper
-1 cup green grapes, halved
-1-2 celery stalks, diced
Pre-heat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 40-45 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into the 3/4-inch chunks. Mix together the chicken, mayo, Greek yogurt, curry powder (add half now, and more to taste once everything is combined), lime juice, honey, ground ginger, salt, pepper, grapes, and celery. Serve on sliced French baguette (also very good by itself without bread).