Lynda Reeves’ Favourite Curried Chicken Salad Recipe
6 organic chicken breast halves, with skin
Olive oil, sea salt & cracked pepper for seasoning chicken
3 large Granny Smith apples, cut into 1/2″ cubes
3 celery stalks, cut into 1/2″ cubes
2 tbsp ground cumin
2 tbsp ground cinnamon
2 tbsp ground ginger
1 tsp sea salt
1 tsp cracked five-peppercorn blend
1/4 cup Worcestershire sauce
3/4 cup best quality curry powder, or 1/3 cup curry paste (mild, medium or hot), to taste
1/2 cup Major Grey’s mango chutney
1 cup homemade lemon mayonnaise
6-8 generous cups mixed lettuces
Large wedges of papaya (with or without seeds) and mango
2 cups organic cherry tomatoes
Step 1: Preheat oven to 350°F.
Step 2: Brush chicken breasts with olive oil and season with salt and pepper. Roast in oven for approximately 35-40 minutes, just until the juices run clear and meat is slightly pink next to the bone. When cool enough to handle, remove skin and bones. Chop chicken into approximately 1/2″ cubes. Core and chop apples into 1/2″ pieces. Remove “threads” from celery and chop in the same way.
Step 3: Make dressing by mixing all ingredients from cumin through mayonnaise. Combine thoroughly.
Step 4: Add the dressing to the chicken mixture 1/4 cup at a time, depending on how spicy you like it.
Step 5: If serving on a platter, scatter lettuce leaves on plate, arrange slices of papaya and mango on top, and mound chicken salad in the centre. Scatter grape tomatoes around the base of the greens. Serve with best-quality crusty bread.
Watch Lynda preparing this recipe in this video.