Braden Family Cookbook
Curry CHICKEN GRAPE SALAD Kreiger inspired
Papai street reunion 2009
Cold poach the chicken…
In a pot large enough to cover chicken with at least one inch of water, fill pot with water. Bring to a boil over high heat. Add chicken breasts, bring to a boil. Cover and remove from heat. Let sit, covered, for 25 – 30 minutes. When chicken is cool enough to handle (or next day after refrigerating chicken) cut it into ˝” cubes.
Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, 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 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
(serving size: 1 cup chicken salad and 1 1/4 cups greens)