January 04, 2013

Chicken Salad

Curried Chicken Salad with Apricots & Scallions

This recipe is easily pulled together in about 15 minutes. It is easy enough to double, depending on your needs. Serve over a bed of lettuce, stuff into a pita pocket or even snack on this salad alone.


3 chicken breasts
6-8 dried apricots, diced
1 bunch scallions, diced
1/2 yellow pepper, diced
1 bunch cilantro, chopped
1 tbsp curry powder
2 tbsp mayo, more or less to taste (I used light mayo)
1 tsp whole grain mustard
salt & pepper to taste
yield: 6 servings

1. boil the chicken breasts for about 12 minutes. 

2. meanwhile, chop the apricots, scallions, yellow pepper & cilantro.

3. when ready, the chicken should be completely opaque & juicy when cut. remove the chicken from the water & pull apart with a fork & knife.

4. combine all ingredients in a large bowl. if you are looking to be less heavy on mayo, make sure you use just enough so that the contents are easy to stir & become more or less uniform when mixed. on the other hand, a little extra mayo will make this creamier, adjust curry powder for balance.

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