Nutritional Wisdom with Carly Pollack

Curried Chicken Salad

Curried Chicken Salad

Main Event

1/2 cup chicken broth
1/2 cup filtered water
1/4 lb boneless, skinless chicken thighs
1/4 cup walnuts, chopped and toasted
1 tbsp mustard or canola-oil free mayo (homemade, or Primal Kitchen brand we love!)
1/2 tsp curry powder
1/2 cup grapes, halved
1/8 cup cilantro, chopped
sea salt, to taste
black pepper, to taste
3 cups fresh salad greens
1/2 tbsp extra virgin olive oil
1/2 tsp lemon juice

Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice or shred. In a large bowl, stir together the mustard and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper. In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on individual plates, top with a scoop of the chicken salad and sprinkle with the walnuts.

2 Servings