Braden Family Cookbook

Chuck Braden

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Curry CHICKEN GRAPE SALAD                                                             Kreiger inspired

 Papai street reunion 2009

4 servings 

1 1/4 pounds boneless skinless chicken breast halves

1/4 cup sliced almonds  (1.125 oz.)

1/2 cup nonfat plain yogurt

2 tablespoons mayonnaise

1 teaspoon curry powder

2 cup halved red grapes (12 oz.)

1/2 cup chopped cilantro leaves

Kosher salt (start w ½ tsp.) and freshly ground black pepper to taste

5 ounces mixed greens (about 5 cups lightly packed))

1 tablespoon extra-virgin olive oil

1 teaspoon lemon juice

Directions 

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 ½” 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.  

Per Serving  

(serving size: 1 cup chicken salad and 1 1/4 cups greens)