We’re getting into the rainy season in Tokyo, which means it’s at least 80 degrees Fahrenheit here every day. And if it’s not raining, the humidity is somewhere between 80 and 90 percent. As you can imagine, it takes a lot to get me to leave an air conditioned building these days. I’m also much less excited about cooking on the stovetop or turning on the oven than I was a month ago.
That’s where this chicken salad recipe comes in. It requires very minimal cooking and I can stash a big batch of it in the fridge to provide several meals throughout the week. Oh yeah, and it’s delicious. The curry powder provides a bit of spice and warm, exotic flavors. The raisins add sweetness. The celery and apples lend their crunchy texture and cut the spice. It’s great tucked into a pita, spread on cucumber slices, or sandwiched between lightly toasted whole-grain bread. Take it for lunch when you can’t imagine setting foot outside your air-conditioned office, or bring it on a picnic if you live in a kinder climate.
Alyssa’s Curry Chicken Salad
serves 3-4 as a main course in a pita or on a sandwich
3 boneless, skinless chicken breasts
1 c chicken stock
1/4 c raisins
1 c unflavored yogurt, such as Greek or Jersey (I don’t love mayo, so I didn’t use it even though it’s more traditional)
2-4 T curry powder, to taste. I use 4 T, but I also really like spicy food.
1 1/2 T lime juice
1/2 c chopped celery
1/2 c diced green apple
1/2 c roasted cashews, roughly chopped
1 teaspoon salt
Put chicken in a medium saucepan. Add chicken stock and enough water to just cover the chicken. Poach the chicken by bringing to a boil over high heat then reducing to a simmer for 6 minutes, uncovered. Remove from the heat and cover for 10-15 minutes, or until chicken is cooked through. Cut into 1/2 inch cubes.
Bring 1 c of water to a boil. Put raisins in a small bowl and pour water over them to rehydrate. Let them sit about 10 minutes, until soft and plump. Drain. (My raisins were enormous, so I gave them a quick rough chop at this point.)
Mix together the yogurt, curry powder, lime juice and salt in a large bowl to make the dressing. Add the rehydrated raisins, cubed chicken, celery, apples and cashews. Adjust seasonings to taste.
This recipe is delicious when first made and the chicken is slightly warm, but it’s just as good out of the refrigerator. Consume within 3-4 days.
There are so many ways you can change up this recipe, too. Add fresh cilantro. Use mango chutney instead of the diced apple (that was my original intent, but I couldn’t find mango chutney in Japan!). Substitute almonds for cashews, or leave out the nuts entirely. Use mayo instead of yogurt, or a combo of the two). Endless possibilities! What do you like in your chicken salad?
