Curried Chicken Salad
Poaching chicken in chicken stock improves both stock and chicken; you'll get delicious chicken for this salad, and great stock for the next time you need it. A delightful change from traditional chicken salad.
4 cups chicken or vegetable stock, storebought broth, or water, preferably warmed
1 pound boneless skinless chicken breast (leftover chicken is fine; don't recook it), rinsed and patted dry with paper towels
1 tablespoon mayonnaise
1 tablespoon plain yogurt (or use more mayonnaise)
Salt and freshly ground black pepper to taste
1 tablespoon curry powder or garam masala or to taste
1/2 cup peeled and diced apple or 1/2 cup lightly toasted blanched slivered almonds
1. Place the stock in a medium saucepan and bring it to a boil over medium-high heat. Turn the heat to medium-low and add the chicken breast. Cook for about 10 minutes, or until the chicken breast is cooked through. Remove the meat; strain and reserve the stock for another use.
2. Cool the chicken, cut it into small pieces, and toss it with the remaining ingredients. Taste, correct seasoning, and serve.
Shopping Tip: Curry powder is a spice blend that includes cumin, black pepper, and ground chile powder, among other spices, including turmeric, which gives it it's yellow color; garam masala is a brown spice blend with a spicy-sweet edge from ground cinnamon, cardamom, and cloves. Look for them in Indian and Asian markets, although now they can often be found in supermarkets. Try different brands to find your preferred blend.