Savory and sweet coronation chicken salad is punctuated with bites of crisp apples, chewy raisins and crunchy/creamy cashews all bathed in a mild, sunny yellow curry sauce.
For the Mix-Ins (cup measurements are approximate)
1applecut into bite-sized pieces. Peeled or not--your call
⅓cupgolden raisins(or "regular" raisins)
¼cupcashews(chopped. I used roasted and salted cashews)
¼cupred onion, finely chopped
Instructions
For the Chicken
Whisk the stock, salt, pepper and turmeric together in a pot just large enough to hold the chicken.
Place the chicken in the pot. Cover and bring to a simmer.
Keep the chicken at a low simmer until the internal temperature of the breasts is 165F. You may need to flip the chicken with tongs a couple of times to make sure it cooks evenly.
Allow the chicken to cool in broth and then chill until cold.
Cut into bite-sized pieces and set aside.
For the Dressing
Whisk all the ingredients together. You may need to adjust the salt, sweetness, acidity and/or spice, so taste and adjust accordingly.
Thoroughly fold the dressing together with the chicken and all the mix-ins. Taste and adjust seasonings if necessary.
Refrigerate for at least a couple of hours or overnight to let the flavors meld.
Serve on lettuce/mixed greens as a salad or on a sandwich. Enjoy!
Notes
If you are not a mayonnaise fan, substitute all or part of the mayo with Greek yogurt or sour cream.I didn't do this, and I didn't see any other recipes that did either, but I think this chicken salad would be excellent made with some of the thick "cream" from full-fat coconut milk substituted for some of the mayonnaise.