Curried Chicken Salad with Raisins and Honey
By America's Test KitchenPublished on September 15, 2011
Time
1¼ hours
Yield
Serves 6
Ingredients
2 whole bone-in, skin-on chicken breasts (large, at least 1 ½ pounds each)1 tablespoon vegetable oil Table salt
For Salad
2 medium ribs celery, cut into small dice2 medium scallions, white and green parts, minced2 tablespoons minced fresh cilantro leaves or parsley leaves¾ - 1 cup mayonnaise 1 ½ - 2 tablespoons lemon juice from 1 small lemon6 tablespoons golden raisins 2 teaspoons curry powder 1 tablespoon honey Salt and ground black pepperInstructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)
- Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Time
1¼ hoursYield
Serves 6Ingredients
2 whole bone-in, skin-on chicken breasts (large, at least 1 ½ pounds each)
1 tablespoon vegetable oil
Table salt
For Salad
2 medium ribs celery, cut into small dice
2 medium scallions, white and green parts, minced
2 tablespoons minced fresh cilantro leaves or parsley leaves
¾ - 1 cup mayonnaise
1 ½ - 2 tablespoons lemon juice from 1 small lemon
6 tablespoons golden raisins
2 teaspoons curry powder
1 tablespoon honey
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
2 whole bone-in, skin-on chicken breasts (large, at least 1 ½ pounds each)
1 tablespoon vegetable oil
Table salt
For Salad
2 medium ribs celery, cut into small dice
2 medium scallions, white and green parts, minced
2 tablespoons minced fresh cilantro leaves or parsley leaves
¾ - 1 cup mayonnaise
1 ½ - 2 tablespoons lemon juice from 1 small lemon
6 tablespoons golden raisins
2 teaspoons curry powder
1 tablespoon honey
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
2 whole bone-in, skin-on chicken breasts (large, at least 1 ½ pounds each)
1 tablespoon vegetable oil
Table salt
For Salad
2 medium ribs celery, cut into small dice
2 medium scallions, white and green parts, minced
2 tablespoons minced fresh cilantro leaves or parsley leaves
¾ - 1 cup mayonnaise
1 ½ - 2 tablespoons lemon juice from 1 small lemon
6 tablespoons golden raisins
2 teaspoons curry powder
1 tablespoon honey
Salt and ground black pepper
Test Kitchen Techniques
Why This Recipe Works
To perfect our chicken salad recipe so that our chicken actually tasted good, not bland or waterlogged, we tried wet cooking methods, including poaching and steaming, roasting in foil (which is similar to steaming), and, in a method new to us, dropping the chicken into simmering aromatic water and then removing the pot from the heat and letting the chicken and water cool to room temperature. Unfortunately, all four methods produced a bland, unmistakably boiled flavor. True roast chicken was another matter. Even after the flavorful skin and bones were removed, the meat tasted roasted, and the resulting chicken salad recipe was superb.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.)
- Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments