Curry Chicken Salad

Name: Curry Chicken Salad
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 c. low-fat sour cream; 2 tbsp. mayonnaise; 1 tsp. lemon zest, plus 2 tablespoons juice; 1 tbsp. curry powder; Kosher salt and freshly ground black pepper; 2 scallions, thinly sliced; 1/4 c. fresh cilantro, chopped; 1/2 c. golden raisins; 1 1/2 lb. boneless, skinless chicken breast; poached

A must-have for any spring picnic.

By Country Living Test KitchenPublished: Jan 22, 2020

1 Rating

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BRIAN WOODCOCK

Yields:

4 serving(s)

Total Time:

30 mins

This gets its bright golden color from savory curry powder. Serve with naan.

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Ingredients

1/4 cup low-fat sour cream
2 Tbsp. mayonnaise
1 tsp. lemon zest, plus 2 tablespoons juice
1 Tbsp. curry powder
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
1/4 cup fresh cilantro, chopped
1/2 cup golden raisins
1 1/2 lb. boneless, skinless chicken breast; poached

Directions

For poached chicken:
1. Step 1Fill a medium saucepan halfway with water; bring to boil. Add 1 tsp. kosher salt and chicken breasts. Reduce heat and simmer until cooked through, 12 to 15 minutes. Transfer to a plate; cool completely. Shred or chop into pieces.
For salad:
1. Step 1Whisk together sour cream, mayonnaise, lemon zest and juice, and curry powder in a bowl. Season with salt and pepper. Add scallions, cilantro, raisins, and chicken; toss to combine.