by Tami Port MS

Created on: July 05, 2009   Last Updated: December 10, 2011

With only a half an hour on your hands you can create a batch of delicious curried chicken salad that will last all week. This dish is absolutely delicious and so easy to make! If you have always been hesitant to try anything with the word curry in it, you don't need to fear this flavorful Indian food. You can determine how spicy it will be by controlling the amount of, or entirely eliminating, the cayenne.

Servings: 4

Preparation Time: 30 min

* Ingredients *

* 4 cups of cooked chicken breast (approximately 3 boneless breasts)
* 2 cups of chopped Granny Smith (or other tart, crisp) apple
* 1 cup of finely chopped celery
* cup of lowfat mayonnaise
* cup of dried cranberries
* 2 tablespoons of red wine vinegar
* 1 package of fresh baby spinach or spring salad mix
* 1 tablespoon of lemon juice

Spices:

* 1 tablespoon of fresh grated ginger
* teaspoon salt
* 1 tablespoon of curry powder
* teaspoon of cayenne powder (more or less depending on the level of heat you'd like)

* Preparation *

* Chicken: Boil the chicken breasts until they are just cooked through (no pink in the center). Pour cooked chicken into colander to remove the cooking water. Then run cold water over the chicken until it is no longer piping hot. (It is okay if the chicken is still somewhat warm. It will be chilled in the refrigerator before you serve it). Cut up chicken breasts into bitesize pieces.

* Apples: Prepare a small bowl of cold water and lemon juice. Chop the apple into small pieces, and immediately place the cubed apple pieces into the lemon water. When you are ready to add the apples to the chicken salad mix, pour off the water and only add the chopped apple. (A little bit of cooking science: The acidity of the lemon juice disables the enzyme, catecholase, which is involved in the reaction that turns apples and other fruit brown.)

* Dressing: In a large bowl thoroughly combine mayonnaise, curry, ginger, cayenne and red wine vinegar.

* Last But Not Least *

To the dressing, add the chicken and all other ingredients, except for the greens. Mix thoroughly so that ingredients are evenly distributed. Chill in the refrigerator for at least half an hour before serving.

* Ideas for Serving *

You can serve the chicken salad for lunch or dinner over greens or make a fantastic chicken salad sandwich with a crusty roll and lettuce.

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