CURRIED CHICKEN SALAD (for 4 to 6 as a main course)
For the salad:
4 skinless, boneless chicken breast halves (1-1/2 pounds total)
2 tablespoons kosher salt
1 medium red onion, chopped
1 firm but ripe mango, peeled, pitted and cut into ½ inch pieces
1 cup red seedless grapes, halved
½ cup salted roasted cashews, coarsely chopped
For the dressing:
½ cup mayonnaise
½ cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Poach the chicken. Coat chicken with kosher salt in a bowl. Let stand at room temperature, turning once or twice, for 15 minutes.
2. Rinse salt from chicken. Poach chicken in a 3 to 4 quart saucepan of barely simmering well-salted water, uncovered, for 6 minutes. Remove from heat and let chicken stand in cooking liquid, covered, until just cooked through, 10 to 12 minutes. Transfer chicken to a plate and cool for 10 minutes.
3. Meanwhile, make the dressing. Whisk together mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt and pepper in a large bowl.
4. Assemble the salad. Cut the chicken into ½ inch pieces and add to dressing. Add onion, mango, grapes and cashews and stir gently to combine.
from The Gourmet Cookbook
NOTE: This is a good use for left over roasted chicken with bacon