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Prep time
10 minutes
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Serves
1 for lunch (a few times)
Author Notes
My curried chicken salad is much spicier, thanks to a heaping tablespoon of curry powder and a pinch of cayenne pepper (but adjust according to the spiciness of your curry powder). Lots of crunchy celery goes in (because I love celery), along with halved red grapes for sweetness.
To serve, I love to make sandwiches to take to work (or to the park), or I'll pack it in single-serving plastic containers to eat throughout the week in Gem Lettuce cups or just simply on a plate with diced avocado. Whichever way you slice it, it's a pretty darn good solo lunch. —Eric Kim
Test Kitchen Notes
Featured in: I Finally Learned to Love Chicken Breasts, Thanks to My Slow Cooker. —The Editors
Ingredients
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1 pound
boneless, skinless chicken breasts, cooked and chopped into bite-size pieces
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2 tablespoons
finely diced shallots
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1/4 cup
diced celery, plus 1 tablespoon chopped leaves
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1/2 cup
halved red grapes
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1 tablespoon
lemon juice, or to taste
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2 tablespoons
mayonnaise
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1 tablespoon
curry powder
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1 pinch
cayenne pepper
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1 pinch
sugar
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Kosher salt and freshly ground black pepper, to taste
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White sandwich bread or Little Gem lettuce cups, for serving
Directions
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In a large bowl, stir together the chicken, shallots, celery, celery leaves, grapes, lemon, mayo, curry powder, cayenne pepper, sugar, salt, and pepper until fully incorporated. Let sit in the fridge for a couple hours (or overnight) before eating. Tastes better that way, for some reason.
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Serve between sandwich bread or in lettuce cups.
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.
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