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Curried Chicken Salad on a plate
Andre Lewis

Curried Chicken Salad

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Prep Time 1 hour 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb raw chicken breast tenders tough tendons removed
  • 3 cups water for poaching
  • 1/2 tsp fine salt
  • 1 tsp neutral oil
  • 1 1/2 tsp mild curry powder
  • 1/4 cup plain whole-milk Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tsp fresh lime juice
  • 1/3 cup dried apricots finely diced
  • 1/3 cup unsalted roasted cashews roughly chopped
  • 8 slices soft seeded whole-grain sandwich bread
  • 1 cup baby arugula washed and thoroughly dried

Method
 

  1. Gently simmer poaching water and salt in a saucepan. Add tenders; poach partly covered 8 to 12 minutes until thickest centers reach 165°F.
  2. Drain; cut into small pieces and spread in a shallow container. Promptly refrigerate about 60 minutes until 40°F or colder, included in prep time.
  3. Warm oil in a small skillet over low. Stir curry powder 30 seconds until fragrant; transfer to a bowl and cool 5 minutes.
  4. Whisk yogurt, mayonnaise, and lime juice into cold curry oil. Fold in cold chicken, apricots, and cashews.
  5. Divide arugula among 4 bread slices; top each with one-quarter salad. Close with remaining bread; halve.
  6. Serve cold or refrigerate at 40°F or below; transport with ice packs.