Simple, fresh chicken salad with a curry-lemon dressing. The savory dressing compliments the sweetness added by golden delicious apples and dried cranberries. This makes a quick, no-angst lunch or dinner everyone will love.
Estimated Time 1 hourhour5 minutesminutes
Servings 8Servings
Here's What You Need
4largechicken breasts - Boneless/Skinless
2tablespoonsgarlic powder
2bay leaves
2teaspoonskosher salt
2teaspoonsground black pepper
2stalks celery
1cupdried cranberries
2golden delicious apples
For the Dressing
2cupsmayonnaise
2tablespoonscurry powder
zest of 1 lemon
Juice of ½ Lemon
Kosher salt and Ground Pepper. To taste
Here's What You Do
To Cook the Chicken
Add chicken breasts and seasonings to a large stock pot and cover with cold water by about 2 inches.
Bring to a boil over high heat, lower heat to a heavy simmer for about 30 minutes or until the internal temperature of the chicken is 170 degrees.
Remove the chicken breasts from the stock pot and place in the fridge to cool completely, about 30 minutes.
To Make the Dressing
Zest the lemon and squeeze the lemon juice
Mix the mayonnaise, lemon zest, cumin and lemon juices in a bowl and mix well. Add kosher salt and ground black pepper to taste.
Refrigerate while mixing the remaining ingredients.
To Make the Salad
Peel and dice the apples and chop the celery into small pieces.
Chop the chicken breasts into small pieces, no larger than about ½ inch cubes. Alternately you can shred the chicken breasts.
Mix the chicken breasts, celery and apples in a bowl.
Add the dried cranberries and mix well.
Add the dressing and mix well, Start with about half the dressing and when mixed well, add more according to your taste.
Notes
Use boneless/skinless chicken breast or you can use bone-in and skin on. Just discard the skin after you de-bone. You can also shred the chicken after cooking instead of cubing it.