This was a special request from my friend and running partner Andrea.
Curried Chicken Salad
90 minutes total prep cooking time (plus another hour to cook the chicken)
Makes 7 quarts
4 pounds boneless chicken breasts, cooked and shredded into large two-bite pieces *see note about cooking chicken below
1/3 cup orange zest
1 bunch green onions, sliced thin
1 1/2 cups chopped parsley
1 cup currants
½ red pepper, medium dice
1 orange peppers, medium dice
1 yellow peppers, medium dice
6 stalks celery, sliced
2 tablespoons capers (optional)
1 lime, zested (optional)
6 ounces Spectrum olive oil mayonnaise
1 ounce curry powder (2 tablespoons)
1 tablespoons turmeric powder
4.5 ounces (or ½ a jar) Major Grey’s Chutney
½ orange, juiced
1 teaspoon salt
½ teaspoon fresh ground pepper
Combine ingredients for the dressing in a 2-cup glass Pyrex measuring cup and stir together with a whisk or rubber spatula. Set aside to allow time for the flavor to develop.
While the dressing develops it flavor, prepare the other ingredients for the salad. Slice the green onions about 1/8 inch thick. Dice the peppers in squares of about 1/3 inches. Celery should be sliced 1/4 inch thick.
Add shredded chicken to the bowl along with the dressing and stir well.
Tina’s Tip: I serve this over a bed of spinach or butter lettuce. It can also be used in a sandwich or rolled in a lettuce leaf. It is best used within four days.
* A note about cooking the chicken: Although the recipe calls for boneless breasts, and they are easiest to shred, I prefer cooking bone-in skin-on chicken on the grill over medium-low heat. I cook the chicken until its internal temperature reaches 165° F. (Measure temperature near the bone at the thickest part of the breast.) You will need about 4.5 pounds of bone-in skin-on chicken to get 4 pounds of shredded chicken. This can be done the day before and cooled in the refrigerator before shredding. This gives a nice moist product.
Another option is to marinate the boneless skinless chicken in orange juice (enough to cover the meat) for a minimum of 30 minutes. Preheat the oven to 350° F. Heat a cast iron pan and add 2 tablespoons oil. Remove the chicken from the orange juice but reserve the marinade. Sear the chicken 3 minutes per side, then add orange juice to the pan and bring to a simmer. (You will more than likely have to sear the chicken in batches to ensure not over crowding the pan.) Place pan in the oven and continue cooking until chicken reaches an internal temperature of 165° F. Let chicken cool before shredding. (This help retain moisture in the meat, as well as prevents you from burning your hands.)