My Recipe Box

Curried Chicken & Apple Salad

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Serve on toasted pita points or other flatbread.

Yields about 2 cups.

  • by from Fine Cooking
    Issue 79

This recipe calls for 1 cup chopped or shredded chicken, but it can easily be tailored to the amount of chicken you have left. You can substitute leftover roast chicken or a store-bought rotisserie chicken.

For the dressing:
  • 2 Tbs. mayonnaise
  • 2 Tbs. whole-milk yogurt
  • 1 Tbs. fresh lime juice
  • 1 tsp. curry powder
  • 1/2 tsp. finely grated fresh ginger
For the salad:
  • 1 cup chopped or shredded leftover Yogurt-Marinated Butterflied Chicken
  • 1/3 cup small-diced sweet or sweet-tart apple, such as Golden Delicious or Fuji
  • 1/3 cup small-diced seeded English cucumber
  • 1 Tbs. chopped shallot
  • 2 Tbs. chopped fresh cilantro or mint (or both)

Mix the dressing ingredients in a small bowl. In a medium bowl, combine the salad ingredients with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity.

nutrition information (per serving):
Size : per 1/4 cup withotu bread; Calories (kcal): 90; Fat (g): fat g 6; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 7; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 340; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 0;

Photo: Scott Phillips

Nice change for the summer, guests loved it.

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