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
boneless /skinless chicken breasts
chicken stock (or broth)
zest and juice of 1/2 lemon
salt and pepper to taste
candied ginger, chopped finely
sugar snap peas, roughly chopped
stalk celery, diced
scallions diced finely (pale green parts only)
cashews, roughly chopped
madras curry powder
In This Recipe
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.
Meanwhile in a large bowl combine mayo, yogurt, lemon juice and zest, salt and pepper, ginger and curry powder and mix thoroughly.
After chicken has cooled chop or shred by hand into small pieces. Add to the yogurt mixture along with remaining ingredients. Toss to combine.
Serve cold on a bed of greens. (I like watercress or spinach) Or make into sandwiches and enjoy!