Author Notes
This is one of my mom's old standards. It is the kind of thing you make a big batch of and eat for lunch or dinner or take on a picnic. I love the addition of candied ginger. It takes the place of raisins and adds a little zing. —Brita
Ingredients
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3
boneless /skinless chicken breasts
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1 cup
chicken stock (or broth)
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3 tablespoons
mayonnaise
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1/4 cup
plain yogurt
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zest and juice of 1/2 lemon
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salt and pepper to taste
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2 tablespoons
candied ginger, chopped finely
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1/2 cup
sugar snap peas, roughly chopped
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1
stalk celery, diced
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2
scallions diced finely (pale green parts only)
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1/4 cup
cashews, roughly chopped
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2 teaspoons
madras curry powder
Directions
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Cut chicken into bite size pieces. In a medium stock pot bring chicken stock and 3 cups water to a boil. Add chicken and poach until cooked through. (about 10 minutes) Remove chicken and set aside to cool. Discard poaching liquid or reserve for another use.
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Meanwhile in a large bowl combine mayo, yogurt, lemon juice and zest, salt and pepper, ginger and curry powder and mix thoroughly.
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After chicken has cooled chop or shred by hand into small pieces. Add to the yogurt mixture along with remaining ingredients. Toss to combine.
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Serve cold on a bed of greens. (I like watercress or spinach) Or make into sandwiches and enjoy!
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