Cooking Lesson #65— Classic Curry Chicken Salad

Classic Curry Chicken Salad

How you doin’? Now that we’re in the summer season, salads of all kinds are abundant. I like complex salads—just plain lettuce and tomatoes need not apply here. I sent you the Chilled Couscous Salad a few weeks ago… it’s one of my favorites. Today I want to share a Classic Curry Chicken Salad recipe like the one we created for The Haven in San Francisco.
 
So, who invented the chicken salad?...someone had to. The first documented American form of chicken salad was served by Town Meats in Wakefield, Rhode Island, in 1863 (right in the middle of the Civil War). The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that Mr. Gray turned his meat market into a delicatessen.
 
I’ve spiced mine up a bit with curry. My Curry Chicken Salad is an easy cut-and-toss mixture of celery, green onion and red or green grapes held together with a mayonnaise, mustard and curry dressing. It is a cacophony of textures, spices, sweet and tart flavors. I like it just on a plate as is, but this salad is great on top of greens, in a sandwich or a wrap.
 
Prep time:  20 minutes
Alternative 80 / 90 minutes for cooling (if you are cooking the chicken from scratch)
Yield:  8 servings
 
Ingredients
3/4 cup mayonnaise
1 tablespoon grainy mustard (I prefer Maille - Old Style Grain Mustard)  
1 teaspoon Dijon mustard (I prefer Maille – Original Dijon Mustard)  
3/4 cup small-diced celery
1/4 cup chopped green onion tops
1-1/2 teaspoons curry powder
3 tablespoons fresh basil, chiffonade cut*
1-1/2-pounds cooked boneless medium diced chicken—breasts or thighs or a combination of both
1 cup red or green grapes, cut in halve
1 teaspoons salt or to taste
1/2 teaspoons fresh coarsely ground black pepper or to taste,
 
Directions

1. This is the perfect recipe for left over cold chicken.
2. In a medium bowl, mix the mayonnaise, mustards, celery, green onions and curry; stir to combine.
3. Add the chicken and mix together with the mayo mixture.
4. Fold in the cut grapes being careful not to break them up.
5. Adjust seasoning with salt and pepper if necessary.
6. Serve as a topper or a green salad, a sandwich or wrap.
7. Store leftover chicken salad covered in the refrigerator for up to 3 days.

ChefSecret: 

• Chiffonade is a fancy word for the very simple process of slicing basil or any other delicate herb or leafy greens into very thin ribbons. The word sounds as light and airy as the spirals of basil themselves. Here's all you need to know about making a chiffonade of basil—stack, roll, thin slice.
• Don’t have any leftover chicken? Make it fresh. Preheat an oven to 375°F. Season the chicken breasts with salt, pepper and a drizzle of olive oil. Place them on a sheet pan and bake for 18- to 20-minutes. Use an instant thermometer to make sure the internal temperature of the chicken reaches 165°F. Allow the chicken to cool completely in the refrigerator, about 60 to 70-minutes before mixing the chicken salad.
• If you are looking for a more traditional chicken salad, cut the curry powder and add 1/2 teaspoon of tarragon instead. Either way you can’t go wrong.

#Salad #ChickenSalad #Curry #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19

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