Monday, November 29, 2010

Curried Chicken Salad with Grapes & Roasted Pecans

A great chicken salad can be one the most welcome meals on a warm summer day. But why wait? This recipe will blow away the cobwebs with a healthy dose of curry powder, red seedless grapes and warm roasted pecans. And instead of the usual mayonnaise — Greek youghurt! Thick and luscious, it is more like creme fraiche than most usual yoghurts, and without the extra calories. You won't be sacrificing flavour either. This salad is a fabulous combination of flavours, textures and visual appeal. Great on its own, or scooped onto a croissant with a few basil leaves, my Curried Chicken Salad with Grapes and Roasted Pecans is an integral component of my summer culinary repertoire, even when it's not summer anymore!

Curried Chicken with Grapes & Roasted Pecans

2-3 large chicken breasts

3/4 cups greek yoghurt + 2 tbsp mayonnaise
2 cups chopped celery
1 small can sliced water chestnuts
2 cups red seedless grapes, cut in halves
1 tsp curry powder
1/2 tsp cumin
¼ cup cilantro, chopped

Poach or grill chicken breasts ahead of time. Shred into bite size pieces, cover and set aside. 

Preheat oven to 350°F. Place pecans on a baking sheet and bake 5-10 minute until they become uniformly golden brown and fragrant. Set aside to cool. 

Combine the Greek yoghurt, mayonnaise curry powder and cumin and mix together in a large bowl. Add the celery, water chestnuts, grapes, cilantro and chicken, cover and chill for at least 6 hours.

Just before serving, add the oven roasted pecans and toss to combine. Garnish with a sprig of basil.