Chicken Grape Salad

Margaret reverse engineered this salad after eating it at the Capers Restaurant on Marine Drive. I have since discovered that it was first created by Constance Spry for the Queen's Coronation lunch in 1953. There are now dozens of variations to be found on the internet.

Alternate: Swap out the curry powder and lime juice for fresh dill, fresh parsley, 1 tablespoon dijon mustard, and 1 tablespoon lemon juice

Yield:
4 as a main course
Category:
Salads and Dressings
Cuisine:
Canadian

INGREDIENTS:

  • 2 chicken breasts
  • ½ English cucumber, sliced
  • 3 green onions, thinly sliced
  • 1 ripe mango or peach or nectarine, chopped
  • 2 cups green/red seedless grapes, halved
  • 1 or 2 stalks celery, finely chopped
  • Dressing
  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • 2 teaspoons curry powder
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika or cayenne pepper
  • 2 tablespoons sliced or chunked almonds

DIRECTIONS:

  1. Saute Cut the chicken breasts horizontally in half to make cutlets out of them. Saute the cutlets about 3 minutes per side until their temperature in the center is 155 to 158F. Transfer chicken to plate and let cool. Chop into ½ inch (bite sized) pieces.
  2. Whisk together mayonnaise, yogurt, curry powder, lime juice, paprika, salt, and pepper in a large bowl. Add chicken, onion, cucumbers, grapes, celery, mango, almonds and stir gently to combine. Check for taste and add more curry powder, salt or pepper as needed.
  3. Garnish with watercress or parsley and serve.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/67