Curried Chicken Salad
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CURRIED CHICKEN SALAD (makes 2 large portions)
▪450g or 16oz chicken breast (about 2-3 breast)
▪Salt
▪50g or about 1/4c shallot, minced
▪50g or about 1/4c jalapeños, small diced
▪10g or 2 cloves garlic, minced or microplaned
▪25-30g lime juice (1 lime)
▪15g or 1Tbsp curry powder
▪3g or 1tsp cumin
▪5g or 1tsp garam masala
▪30g or 1/4c minced cilantro
▪30g or 1/4c pistachios
▪50g or 1/4c pickled golden raisins + 2 spoonfuls brine (recipe below)
▪8g or 1 1/2tsp salt
▪200g or 3/4c mayo (homemade is best - recipe below - but I use Duke’s when I don’t have the time)
1.To cook the chicken, salt well on both sides then allow to sit and dry brine for around 15-20 minutes.
2. Boil a pot of water, then reduce the heat to low until water temp reaches 180F/82C (to test water temp, I just use my meat thermometer)
3. Stir a very large handful of salt into the water then gently drop in the chicken breasts. This should drop the water temp to about 165F/75C. Poach for 20 minutes at a temp of 165F/75C.
Note: if you’re poaching more than 2 breasts, the temperature may drop below 165F. If this happens, increase heat and monitor the water temp to keep it as close to 165F/75C as possible while poaching.
When cooked, the internal temp of the chicken should read 150-155F/65-68C.
4. To prep the pistachios, chop them then sift off the nut dust using a fine mesh strainer.
5. Add all ingredients including sifted pistachios into a stand mixer with paddle attachment and mix on high for about 30 seconds to mix ingredients and shred down the chicken a bit.
6. If you’re not using a stand mixer, just cut down chicken well, then mix vigorously to shred it up a bit.
7. Serve on a toasted brioche bun, crackers, or fresh naan.
Note: This recipe makes about 3x what you’ll need for the chicken salad. When I make pickled raisins, I usually make more than I need to keep in the fridge as a salad topper. If you don’t want to make this much, just make 1/3 of this recipe.
PICKLED GOLDEN RAISINS
▪250g or 1c white distilled vinegar
▪125g or 1/2c sugar
▪150g or 3/4c golden raisins
1.Heat sugar & vinegar in saucepan over med until simmering.
2. Add raisins, stir.
3. Remove from heat & allow to plump for 20min.
MAYONNAISE (recipe makes about 250g)
▪1lrg egg
▪20g or 1 1/3Tbsp water
▪20g or 1 1/3Tbsp white distilled vinegar
▪5g or 3/4tsp salt
▪325g or 1 1/3c neutral oil (avocado, canola, grapeseed, etc)
Add all ingredients except oil into a high sided container. Blend with an immersion blender then slowly stream in oil. When you get to the last of the oil, it may start pooling on top of the mayo. If that happens, move the immersion blender to the top of the mayo and work it up and down a bit to incorporate the oil into the mixture.
