I have loved curry for years, especially curry chicken salad. I've tried many, but this is my favorite because I poached the chicken as opposed to baking it (or "cheating" and using rotisserie chicken :) ). If you have never used this technique, I HIGHLY recommend it! It's so easy and the chicken is so tender and flavorful. This salad can be served as a sandwich or with rice pilaf, pita bread, and olive oil! Perfect for summer! Recipe below. Cheers!
Curry Chicken Salad
Two 1-pound packages of chicken tenders
1/2 cup of mayonnaise
1/2 cup of sour cream
1 tablespoon plus 1/4 Teaspoon of curry powder. (this can be done to taste--I prefer a little more curry powder, so I add the 1/4 teaspoon)
2 tablespoons of honey (I love Tupelo honey--extra sweet--but any honey will do)
1 teaspoon sea salt
Four stalks of celery, diced
1 cup seedless grapes, cut in half (optional)
1/2 teaspoon to 1 teaspoon of black pepper (I prefer the pepper that comes in a grinder--such as McCormick)
Poach the chicken. In order to do this, bring a large pot of water to boil, adding a pinch of salt to the water. Once the water is at a rolling boil, remove from heat and add the chicken. Cover pot with a lid, and let the chicken poach for 15 to 16 minutes. I went to 16 minutes just to be on the safe side. You do not want to over-poach the chicken as it will turn out tough. Remove chicken and shred.
In a large mixing bowl, mix together the mayo, sour cream, curry powder, honey, and salt.
Add shredded chicken, celery, and grapes (if desired). I, myself, like the grapes, as it does add a flavorful sweetness and works will with the curry powder, giving the salad the perfect sweet/savory taste. Mix well and add the pepper to taste. Place curry chicken salad in a plastic container and refrigerate.
I made this the morning before serving, so it had plenty of time to be refrigerated and all the flavors could meld together nicely. It was delicious! This can be kept for 2-3 days in the refrigerator.