Poached Chicken Breast Salad with Curry Buttermilk, Apples, and Pecans

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

I love to prepare this salad—old-fashioned but never boring—for picnics. My favorite way to eat it is to roll it up in tender lettuce leaves. To toast the curry powder, add it dry to a small saucepan and stir it over medium heat for a minute or two or until you can smell its fragrance.


  • 4 Poached Chicken Breasts
  • 2 cupspeeled, cored, and diced tart-sweet apples, such as Fuji
  • 2 cupsred seedless grapes, halved
  • cupsdiced fresh fennel or celery
  • 1 cuplightly toasted pecans or cashews

For the Curry-buttermilk Dressing

  1. 2 teaspoonsgrated orange zest
  2. cupmayonnaise
  3. ½ cupsour cream
  4. ¼ cupbuttermilk
  5. 2 teaspoonshoney, or to taste
  6. 2 teaspoonsfresh lemon or lime juice
  7. 2 to 3 teaspoonscurry powder, lightly toasted
  8. Salt and freshly ground pepper


Pull the chicken breast meat from the bones and discard the bones and the skin. Cut the meat into bite-size pieces and add it to a bowl along with the apples, grapes, fennel, and nuts.

In a separate bowl, whisk together all the dressing ingredients except the salt and pepper. Stir the dressing into the chicken mixture, taste, and season with salt and pepper. Store in the refrigerator. This is best eaten the same day it’s made.