This recipe is from the post: Staying Cool with a Classic

4 Servings

2-large chicken breasts on the bone with skin
1 Tablespoon olive oil
Pinch of Kosher salt and a few grinds of black pepper

2 stalks of celery, diced small
24 seedless red grapes, halved
1/4 cup slivered almonds, lightly toasted
1 cup light or regular mayonnaise
1 to 1 1/2 Tablespoons curry powder

Preheat oven to 350 degrees. Place the two chicken breasts in a small ovenproof glass or ceramic casserole dish, drizzle the olive oil evenly over the chicken, and sprinkle evenly with salt and pepper. Cook in the oven for 35 minutes or until the chicken is just done. Remove from the oven and cool. Remove the skin and take the meat off the bone.

Cut the chicken breast meat into bite sized pieces and place into a medium sized bowl. Add the celery, grapes and toasted almonds. In a separate small bowl, mix 1 Tablespoon of the curry and the mayonnaise until well mixed. Taste and add up to 1/2 more Tablespoon of curry if you want it spicier. Add the curry mayonnaise dressing to the chicken mixture and mix well. Place in the fridge for about 1 hour to chill and blend flavors.

For Tarragon Pecan Chicken Salad:  Replace the toasted almonds with the same amount of chopped and toasted pecans. Replace the curry with 1-1 1/2 Tablespoons of fresh chopped tarragon. Add 1/4 cup finely chopped red onion or shallot to the chicken, grape, celery and pecan mixture. Prepare according to directions above adding the 1 Tablespoon of tarragon to the mayo to make the dressing, taste then add more if desired. Season the dressing with salt and pepper to taste and combine with the rest of the ingredients.

Recipe ©2011 Betsy Burts. All reproduction rights reserved.