Classic Chicken Curry Salad

Ingredients

For the Poached Chicken

• 2 chicken breasts (boneless, skinless)
• 1 tsp Curry Powder Spice Blend
• 1 tsp salt
• Water (enough to cover the chicken breasts)

For the Salad

• Shredded or chopped cooked chicken (from above)
• ½ cup mayonnaise
• 2 tsp Curry Powder Spice Blend
• Juice of ½ lime
• ¾ tsp salt (for the salad mix)
• ½ cup diced apples (e.g., Fuji, Gala)
• ½ cup chopped celery
• ¼ cup minced shallots or red onion
• ¼ cup golden raisins
• 2 Tbsp chopped cilantro
• Freshly ground black pepper (optional, to taste)

Instructions

Poach and Prepare the Chicken

1. Poach Chicken: Place the chicken breasts in a medium pot. Add the 1 tsp Curry Powder Spice Blend, 1 tsp salt, and enough water to fully cover the chicken.
2. Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat immediately to a low simmer. Cover and let the chicken poach for 12-18 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
3. Cool and Shred: Remove the chicken breasts from the water and let them cool on a cutting board until safe to handle (about 10 minutes). Once cooled, shred or chop the chicken into bite-sized pieces and transfer to a large mixing bowl.

Assemble the Salad

1. Make Dressing Base: To the bowl with the cooked chicken, add the mayonnaise, 2 tsp Curry Powder Spice Blend, lime juice, and ¾ tsp salt. Stir well until the chicken is evenly coated.
2. Add Mix-ins: Stir in the diced apples, chopped celery, minced shallots or red onion, golden raisins, and chopped cilantro. Mix until all ingredients are thoroughly combined.
3. Season and Chill: Taste the salad and add freshly ground black pepper if desired. For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to fully meld.

Serve

1. Serve the Chicken Curry Salad chilled. It is excellent served on a bed of lettuce, in a sandwich, or with crackers.