Everyone loves a good curried chicken salad. People often make it with raisins or grapes. I am not a huge fan of raisins in my food and my neighbor Paul just happened to have brought over some peaches the day before so I decided to use a peach instead. I have also have tried making this salad with chutney but thought the chutney flavour was overpowering so the peach replaces that as well. I made a batch and brought it over to my friend Nicole’s house for lunch with some bread and lettuce and we had a lovely simple, delicious lunch. We pretty much polished off the entire thing. A little cheat I use when making chicken salads is that I will just buy a pre-cooked rotisserie chicken from the market to save time.
Ingredients
3 cups roasted chicken, diced
1 cup diced celery
1/2 cup red onion, diced
1/2 cup carrots, julienned
1/2 cup peaches, diced
1/2 cup pecans, chopped
1/3 cup greek yogurt
1/3 cup mayonnaise
1/4 cup apricot preserves
1 1/2 teaspoons fresh squeezed lemon juice
2 1/2 teaspoons curry powder
1 teaspoon ground coriander
pinch of salt
Preparation
Combine chicken, celery, onions, carrots, peaches and pecans in a large bowl. In a separate bowl, combine yogurt, mayonnaise, apricot preserves, lemon juice, curry powder, ground coriander and pinch of salt and whisk together. Pour the yogurt mixture over the chicken mixture. Gently fold together well combined. Taste for seasoning and add another pinch of salt if needed.
