Curry Chicken and Grape Salad
Curry Chicken and Grape Salad with moist chicken, tart apples, juicy grapes, dried fruits, and candied walnuts in a creamy curry dressing. Chockful of flavor and texture, this chicken is fantastic in a sandwich or on crisp lettuce.
Servings 8 Servings
- 1 pound boneless, skinless chicken breast
- 1 bay leaf
- 1 teaspoon salt
- 1 small Granny Smith apple, peeled, cored and diced
- 1/2 cup celery, diced
- 1/2 cup seedless green grapes, halved
- 1/2 cup seedless red grapes,halved
- 1/2 cup dried apricots, chopped
- 1/2 cup candied pecans, chopped
- 2 tablespoons dried cranberries
- 1 tablespoon green onions
- salt and pepper to taste
- 1 head iceberg or green leaf lettuce
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 teaspoon curry powder
In a heavy-bottomed pot, place chicken in a single layer and enough water to cover. Add bay leaf, and salt. Bring to a boil over medium heat and then reduce heat to barely a simmer. Cover and continue to simmer for about 10 minutes or until chicken reads 165 F at the center.
Remove chicken from liquid and refrigerate until completely cool. Cut into 1-inch cubes.
In a small bowl, whisk together mayonnaise, honey, and curry powder until smooth and blended. Chill until ready to use.
In a large bowl, combine chicken, apples, celery, grapes, dried apricots, candied pecans, dried cranberries, and green onions.
Add curry-mayo dressing and stir together. Season with salt and pepper to taste.
Refrigerate for about 1 hour before serving for flavors to meld. Spoon on lettuce leaves to serve.
Calories: 273kcal | Carbohydrates: 22g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 480mg | Potassium: 416mg | Fiber: 2g | Sugar: 19g | Vitamin A: 865IU | Vitamin C: 3.2mg | Calcium: 21mg | Iron: 0.9mg