Chicken Salad: Curried Ginger Chicken Salad

posted by Andy 05-10-102 9:42 AM

Curried Ginger Chicken Salad

1-3/4 lb boneless, skinless cooked chicken, cooled and cubed (1/2" dice)
2 Granny Smith apples, unpeeled, in 1/3" dice
1 red pepper, finely diced
1/4 cup raisins
1/3 cup slivered almonds, toasted
1/2 cup chopped green onions

Curry Dressing:
1 egg yolk
1/4 cup lemon juice
1/4 cup Major Grey's chutney
1/4 cup curry powder
2 tsp cumin
1-1/4 cups vegetable oil
2 Tbs sour cream or yoghurt
1/2 tsp salt
3 Tbs crystallized ginger, thinly sliced

In food processor, blend egg yolk, lemon juice, chutney and spices. Add oil slowly while processing, until dressing emulsifies. Blend in sour cream (or yoghurt) and salt. Stir in ginger by hand. Mix into salad ingredients.

You can also serve individual plates: place torn lettuce leaves on 6 plates; divide salad among plates, and sprinkle sliced ginger over top.

Notes: re chutney: use any chutney you like (Major Grey is a mango chutney); re curry powder: if you think 1/4 cup (that's 4 Tbs) is a lot, try adding 2 Tbs, make salad and taste; add more if you want more flavour (I use 1/4 cup); re ginger: easily omitted if you want.

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