As the season changes, so do my cravings. I tend to crave foods that are seemingly rich and heavy, but in actuality are healthy and light. This recipe fulfills both of those desires. I lighten up the typical mayo dressing with hard cider and yogurt, while adding more texture and heartiness with a deluge of crunchy apples and cider-soaked currants. The mild curry seasoning contributes a gentle richness that evokes comfort and warmth.
Serve cold, on a warm croissant or toasted bread.
Ingredients
- ¼ cup hard cider
- ½ cup dried currants
- ¼ cup mayonnaise
- ½ cup plain yogurt
- 2 tablespoons mild curry powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Juice of ½ lemon
- 1 tablespoon grated ginger
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 3 cups cooked chicken breasts (around 2 breasts), shredded
- ½ cup chopped celery, including leaves
- 2 apples, cored and cubed
- ¼ cup chopped red onion or scallions
Preparation
Combine cider and currants in a small bowl and soak for 30 minutes.
Whisk together the mayo, yogurt, curry powder, vinegar, honey, lemon, grated ginger, salt and pepper in a medium bowl, until well mixed and creamy.
Toss together the chicken, celery, apples, onion and soaked raisin and cider mixture in a large mixing bowl. Drizzle about half the dressing over the top, and stir to combine. Continue adding a little more dressing, mixing after each addition, until the desired consistency.
Refrigerate at least 1 hour before serving, to allow the flavors to intermingle and infuse the chicken.
About this recipe
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Find the recipe for homemade mild curry powder at EdibleMarinAndWineCountry.com/Recipes
