Curried Chicken Salad with Grapes, Almonds, Cilantro and Red Pepper
I’ve been making a fair amount of chicken salad for lunches, but rarely do I photograph it since I’ll make it at night and throw it in a tupperware. One time I even made enough for 2 days to leave at work overnight, thinking I was really clever for planning ahead. That was a huge mistake. Going into the kitchen for Day 2 Lunch to see someone had been munching on it as a midnight snack was fairly infuriating. Who does that?
I digress. I had to try a bit of this so I managed to take a picture, and it’s one of my favorites so far. The rolls I made with leftover pizza dough that was in my fridge for 24 hours, mixed with some flax-seeds. Really nice, and not just because they were warm. The 24 hours in the fridge helped.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tbsp curry powder
- 2 tbsp chili powder
- 1/2 red pepper, diced
- 1 cup grapes, sliced in half
- 1/4 cup chopped blanched almonds
- 1/2 cup mayonnaise
- 1/4 cup chopped cilantro
- Olive oil and salt
Rub the chicken with a little oil, then sprinkle with the curry and chili powder. Bake for about 30 minutes at 220C / 375F or until just cooked through. Let cool.
In a bowl, mix the rest of the ingredients. Chop or shred the chicken once it’s cool enough to handle, and mix in. Season with salt.
