Ingredients:
Salt and pepper
Skinless, boneless chicken breasts, 1.5 lbs
Mayonnaise, 1 cup
Curry Powder, 2 teaspoons
Honey, 1 tablespoons
White wine vinegar, 1 tablespoon
Celery, 4 stalks, chopped
Apples, such a Fuji, Gala, or Granny Smith, 3, cored and cut into small cubes
Pecan halves, 1 cup, toasted
Butter (Boston) lettuce, 1 head, pale inner leaves only (I used spinach)
Description:
1. Poach the chicken. Bring a large saucepan of water to a boil over high heat. Add 1/2 teaspoon salt and the chicken, reduce the heat until the water is barely simmering, and cook until opaque throughout, 8-10 minutes. Remove from the heat and let stand until cool enough to handle. Cut the chicken into bite-sized cubes.
2. Make the dressing. Meanwhile, in a large bowl, whisk together the mayonnaise, curry powder, honey, vinegar, 1/2 tsp salt, and a pinch of pepper until smooth.
3. Assemble the salad. Add the chicken, celery, apples, and half of the pecans to the dressing and toss to coat evenly. Arrange the lettuce on places and top with the chicken mixture. Sprinkle with the remaining pecans and serve.
Salt and pepper
Skinless, boneless chicken breasts, 1.5 lbs
Mayonnaise, 1 cup
Curry Powder, 2 teaspoons
Honey, 1 tablespoons
White wine vinegar, 1 tablespoon
Celery, 4 stalks, chopped
Apples, such a Fuji, Gala, or Granny Smith, 3, cored and cut into small cubes
Pecan halves, 1 cup, toasted
Butter (Boston) lettuce, 1 head, pale inner leaves only (I used spinach)
Description:
1. Poach the chicken. Bring a large saucepan of water to a boil over high heat. Add 1/2 teaspoon salt and the chicken, reduce the heat until the water is barely simmering, and cook until opaque throughout, 8-10 minutes. Remove from the heat and let stand until cool enough to handle. Cut the chicken into bite-sized cubes.
2. Make the dressing. Meanwhile, in a large bowl, whisk together the mayonnaise, curry powder, honey, vinegar, 1/2 tsp salt, and a pinch of pepper until smooth.
3. Assemble the salad. Add the chicken, celery, apples, and half of the pecans to the dressing and toss to coat evenly. Arrange the lettuce on places and top with the chicken mixture. Sprinkle with the remaining pecans and serve.
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