Curried Chicken Salad

Name: Curried Chicken Salad
Yield: serves 6
Ingredients: 1 1/2 pounds roasted organic chicken; 1 firm ripe mango, diced into 1/4-inch pieces; 1/4 cup raisins or currants; 1/4 cup minced scallions, green part only; 2 stalks celery, diced small; 1/2 cup organic plain Greek-style yogurt; 1/4 cup mayonnaise; 1 tablespoon freshly squeezed lime juice; 1 tablespoon curry powder; 1/2 teaspoon ground ginger; 1/2 teaspoon sea salt; 6 butter lettuce leaves, washed and dried; 1/4 cup slivered toasted almonds (see page 97), for garnish; 1/4 cup chopped fresh cilantro, for garnish (optional)

December 9, 2011

This salad was inspired by one of those gorgeous, colorful Bollywood flicks that offer a feast of singing, dancing, and romance. I love Indian food, as it was my first real introduction to all things curry. Only much later did I learn that turmeric, a typical spice in curries that gives them a yellow tint, has tremendous antitumor and anti-inflammatory properties. And to think, I loved it just for its taste! Here, I was hankering for a swirl of flavors with an Indian feel. The chicken makes a great starting point because it’s full of protein and amenable to all sorts of accessorizing. In this case, the mango and raisins play delightfully off the curry spices.

Recipe notes

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