Sweet and crunchy with a bit of curry, this recipe will make you reconsider how fresh and flavorful chicken salad can be.
- 1 small red onion, chopped
- 1 bay leaf
- ½ teaspoon curry powder
- 1 tablespoon tomato paste
- ¼ cup white wine
- ¼ cup chicken broth
- ½ cup dried apricots, roughly chopped
- 1 small red or orange pepper, chopped
- 1/2 cup Greek yogurt
- 1-ounce cream
- 1-ounce lemon juice
- ¼ teaspoon kosher salt
- 1 pound cooked chicken, roughly chopped
- 1/3 cup toasted almonds, chopped
- ¼ cup parsley or cilantro, chopped
- salad greens, for serving
In a small saucepan melt the butter. Add the red onion and cook until soft, about 5 minutes. Add the bay leaf, curry powder, tomato paste and cook another couple of minutes while stirring.
Add the wine and let cook off for a minute or two before pouring in the broth and apricots. Continue cooking a couple more minutes until the mixture has reduced and thickened slightly.
Let the mixture cool for about 5 minutes, then stir in the chopped pepper, yogurt, cream, lemon juice, and salt and mix until well blended. Pour the mixture into a bowl, and toss in the chicken, almonds, and herbs until everything is well combined. Taste and add more salt, if needed.
Serve over a bed of greens as a salad or on toast as a sandwich.
I use a mild curry powder, but use a blend that you prefer.
Add some more crunch to the salad with 1/2 cup chopped celery.
You can skip the wine and replace it with additional chicken broth.
- Prep Time: 10
- Cook Time: 20
- Category: Salads
- Cuisine: English
Keywords: chicken, chicken salad, curry, dried apricots,