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

Name: Poached Chicken Breast Salad with Curry Buttermilk, Apples, and Pecans
Yield: Serves 6 to 8
Ingredients: 1 cuplightly toasted pecans or cashews; 1 cuplightly toasted pecans or cashews; 1½ cupsdiced fresh fennel or celery; 1½ cupsdiced fresh fennel or celery; ½ cupsour cream; ¼ cupbuttermilk; 2 teaspoonsgrated orange zest; ⅔ cupmayonnaise; 2 teaspoonsfresh lemon or lime juice; 2 to 3 teaspoonscurry powder, lightly toasted; 2 teaspoonshoney, or to taste; 2 teaspoonsfresh lemon or lime juice; Salt and freshly ground pepper; Salt and freshly ground pepper; 4 Poached Chicken Breasts; 2 cupsred seedless grapes, halved; 2 cupspeeled, cored, and diced tart-sweet apples, such as Fuji; 2 cupspeeled, cored, and diced tart-sweet apples, such as Fuji; 2 cupspeeled, cored, and diced tart-sweet apples, such as Fuji

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

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.

Ingredients

4 Poached Chicken Breasts
2 cupspeeled, cored, and diced tart-sweet apples, such as Fuji
2

Main course
Gluten-free

Method

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. T