Rachael Ray's Curry Chicken Salad
Photography by Kate Mathis
Recipe by Rachael Ray
- 4Servings
Ingredients
1 rotisserie chicken (preferably organic)
Juice of 1 lemon (about 1/4 cup)
1-inch piece of fresh ginger, peeled and grated
2 large cloves garlic, finely chopped
Salt and pepper
1 cup plain Greek yogurt
3 tbsp. mango chutney (I like Patak’s)
2 tbsp. EVOO
1 tbsp. (about a scant palmful) curry powder
1/2 tsp. hot paprika or 1/4 tsp. cayenne
1 cup seedless red or black grapes, halved
1 cup sliced or slivered almonds, toasted
1 crispy apple—peeled, cored, and chopped
1/2 yellow onion, chopped
2 stalks celery (from the heart) with leafy tops, chopped
1/4 cup chopped mixed fresh herbs (such as chives and flat-leaf parsley, or cilantro and mint)
1 jalapeño chile, seeded and finely chopped
Bibb or Boston lettuce, leaves separated, for serving
3 to 4 scallions, thinly sliced on an angle
Preparation
1. Pull or chop the chicken meat into bite-size pieces. Discard the skin and bones or reserve for another use.
2. In a large bowl, whisk the lemon juice, ginger, and garlic; season with salt and pepper. Whisk in the yogurt, chutney, oil, and spices. Fold in the chicken, grapes, half the nuts, the apple, onion, celery, herbs, and chile; season.
3. Arrange the lettuce leaves on plates. Fill the leaves with the chicken salad. Top with the scallions and the remaining nuts.
