Chicken Curry Salad
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons extra virgin olive oil
1 1/2 pound skinless chicken breast, cut into 1 inch cubes
Salt
1 yellow onion, roughly chopped
2 heaping tablespoons yellow curry powder
1 cup raisins
1 apple , peeled, cored, and diced
1/2 cup chopped fresh cilantro
2 green onions, sliced
1 tablespoon mayonnaise optional
Directions
Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken breast cubes and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking.
Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry.
Remove chicken pieces with a slotted spoon, set aside in a bowl.
Add chopped yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently.
If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits.
Add drained raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.
Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.
When you are ready to serve the salad, mix in the apple, green onions, and cilantro.