Chicken Salad with Curry
6 servings
60 minutes
Curried chicken salad is an amazing combination of tender chicken meat, spicy sauce, and crunchy nuts. Inspired by Russian cuisine, this recipe captures the aromas of exotic spices, creating an unusual balance of flavors. Red curry powder adds a mild heat that harmonizes with refreshing lemon juice and the sweetness of grapes. Almond flakes provide a pleasant texture, while celery and parsley refresh the composition. This salad is perfect for a light lunch or an exquisite dinner and can be served on lettuce leaves or with crispy toasts. It's easy to prepare but has a complex multifaceted flavor that captivates from the first bite.
1
Salt and pepper the chicken. Heat vegetable oil in a 30 cm skillet over medium heat. Place the chicken and fry on one side for about 5 minutes until slightly browned. Then flip it over, cover with a lid, and fry for another 5 minutes until the meat is cooked. Place on a plate and cool for 30 minutes.
- Chicken breast: 550 g
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Meanwhile, toast the almonds in a skillet for 4 minutes over medium heat. Set aside. Mix mayonnaise, lemon juice, mustard, curry, and add a little salt and pepper. Finely chop the parsley and celery stalks, and halve the grapes while removing the seeds.
- Almond flakes: 60 g
- Mayonnaise: 230 g
- Lemon juice: 2 tablespoons
- Dijon mustard: 2 teaspoons
- Red curry powder: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 8 g
- Celery stalk: 2 pieces
- Red grapes: 100 g
3
Cut the cooled chicken into small pieces about 0.5 cm and mix with the mayonnaise mixture, almonds, celery, and parsley. Season with more salt and pepper if needed.
- Chicken breast: 550 g
- Mayonnaise: 230 g
- Almond flakes: 60 g
- Celery stalk: 2 pieces
- Parsley: 8 g
- Salt: to taste
- Ground black pepper: to taste