Curried Chicken Salad

Name: Curried Chicken Salad
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground white pepper; Skinless, boneless chicken breasts, 1½ lb (750 g); Mayonnaise, 1 cup (8 fl oz/250 ml); Curry powder, 2 teaspoons; Honey, 1 tablespoon; White wine vinegar, 1 tablespoon; Celery, 4 stalks, chopped; Pecan halves, 1 cup (4 oz/125 g), toasted; Butter (Boston) lettuce, 1 head, pale inner leaves only; Apples such as Fuji, Gala, or Granny Smith, 3, cored and cut into small cubes

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Salt and freshly ground white pepper
Skinless, boneless chicken breasts, 1½ lb (750 g)

Dinner
Gluten-free

Method

Poach the chicken

Bring a large saucepan of water to a boil over high heat. Add ½ teaspoon salt and the chicken, reduce the heat until the water is barely simmering, and cook until the chicken is opaque throughout, 8–10 minutes. Remove from the heat and let stan