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 to 6 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
  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • 2 teaspoons curry powder
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

DIRECTIONS:

  1. Saute chicken. Transfer chicken to plate and let cool. Chop into ½ inch pieces.
  2. While chicken is cooling, whisk together mayonnaise, yogurt, curry powder, lime juice, salt, and pepper in a large bowl. Add chicken, onion, cucumbers, grapes, celery, mango and stir gently to combine. Check for taste and add more curry powder, salt or pepper as needed.
  3. Optionally garnish with watercress or parsley and serve.

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