RECIPE: Green Chicken Curry Salad

Makes 4 servings (1 serving, without additional ingredients ~ 275 calories)

INGREDIENTS

3 large (or 4 medium) chicken breasts, boneless & skinless (1 lb/454g)

1 tbsp grapeseed oil

1 ½ cups water

Aromatics

½ medium onion, roughly chopped

1 stalk celery, roughly chopped

½ medium carrot, roughly chopped

2 cloves garlic, smashed

3 parsley stems with leaves

2 sprigs thyme

1/3 cup celery, diced medium or

¼ c celery, diced fine

¼ cup shallot, diced fine

1 tbsp fruity vinegar

1 tsp Dijon mustard

1 tbsp lemon juice

1 ½ c of combined oil: grapeseed, olive oil, canola

Salt and freshly ground pepper

Mayo

Curry Seasoning

2 tbsp very good-quality curry powder

1 tsp cumin seeds, toasted

1-2 tsp red pepper (depending on your heat preference)

Additional ingredients (for 1 serving)

6 white grapes, halved (add 20 calories)

2 tbsp slivered almond slivers (add 80 calories)

2 tbsp chopped mandarin segments (add 20 calories)

2 tsp finely chopped parsley

Pinch of saffron (optional)

2 tsp mustard seed (optional)

PREPARATION

1. Season chicken with salt and pepper and set aside.
   

2. Heat the oil in a skillet over medium heat until it is shimmering but not smoking. Add the chicken and brown on 1 side for -5 minutes. Turn and brown the second 2nd side for 4-5 minutes.
   

3. Add the water and the aromatics. Bring the liquid to a boil then reduce the heat to low. Cover and braise the chicken for 15 minutes, turning once during the process.
   

4. Remove the chicken from the braising liquid but reserve the liquid in a container. When cool enough to handle, cut the chicken into cubes. Lightly season the braising liquid with salt and freshly ground pepper and add the chicken cubes. Cover the container and place in the fridge to marinate.
   

5. In a small bowl combine the diced celery, shallot and vinegar. Cover and place in the fridge.
   

6. Make the mayo: Add the egg, mustard, and lemon juice to a food processor. With the motor running on medium speed, add the combined oil in a thin stream slowly. Do not add quickly as it will break the emulsion. Continue to add the oil slowly, until half of the oil is added, then you can pour it a little faster, but still don’t add too quickly. The mayo should be creamy and hold well but should not be too thick. Refrigerate in an air-tight container for up to a week.
   

7. Make the curry seasoning: make the curry seasoning by adding all the ingredients together. Store in a small air-tight container in a cool, dry place.
   

8. ASSEMBLY Note: Assemble only the portion that you can eat within 24 hours. After all the chicken is used, reserve the braising liquid for another use (e.g., making seasoned rice or soup.)
   

9. Remove 3 ounces cooked chicken from the braising liquid and place in a bowl.
   

10. Add 2 tablespoons of the celery-shallot-vinegar seasoning, 2 tablespoons of mayo and 2 teaspoons of curry seasoning. Mix the ingredients well.
    

11. Refrigerate until well-chilled, at least ½-hour or for up to overnight.
    

12. Serve with crisp lettuce or French beans.