A lovely, very curry-centric green salad with chicken, fat glossy grapes, fresh asparagus and toasted pine nuts
To digress just a little bit – the blog has now been “migrated,” they call it, to a different platform, and I won’t be getting any of those overage charges. Whew. I’ve lost sleep over this whole thing. So stressful. Mostly the hard work is done now, although I still need to figure out the email subscriptions and some other things. I was shocked to discover that 487 of you have subscribed to the blog. Wow. Thank you, friends and readers! The subscription function doesn’t work the same on this platform, so soon I’ll be adding email subscriptions (in the background) and you may get some kind of email asking you to authorize it. Don’t know about that, as I haven’t delved into it deeply enough yet. And the window where readers input an email address (on the home page) doesn’t function correctly, so I’ve got to figure this out. There are several other things I’m not able to access or accomplish, but hopefully I’ll get it figured out eventually. Need to understand it well enough so I can teach Karen and Sara how to do it too.
So, on to salads. Last weekend I went out to the condo in the desert (Palm Desert) to spend the weekend with daughter Sara and her husband John, and son Powell, his wife Karen and their son, Vaughan. We had a busy weekend, with them visiting an air museum in Palm Springs, and another day all of them going out into the deep desert to go shooting at targets. Not my thing, so I stayed home and did some cooking. We went out to a nice restaurant one night, cooked burgers another (with birthday cake for two family members). It was beastly hot, unfortunately (unseasonably), but we still enjoyed being together as a family. Do note, the new photo on the sidebar of the blog. New picture of the three of us.
When Karen and family arrived it was 106° outside. It was nice and cool inside, thank goodness, so I’d made this salad. Originally, the recipe came from Kalyn’s Kitchen, but I did a lot of tweaking of the recipe itself, adding other ingredients to both the salad and the dressing.
First off, I had really huge chicken breasts, so I poached them – really I steeped them. I mixed orange juice and water, with some salt and pepper, brought it to a boil, slid in the chicken, brought it back up to a simmer, covered it, turned off the heat and let it steep (like tea) for an hour. The chicken was fully cooked, and so very tender and juicy. Once cooled, I cut the chicken into cubes and bite-sized pieces. The dressing I’d made ahead, but I’d added some vinegar (my Meyer lemons were too sweet, so thought the dressing needed a bit more acid), some EVOO too. I tossed the salad with the grape halves, arugula, Romaine and also the asparagus I’d cooked earlier and chilled. The toasted pine nuts sprinkled on the top made for nice texture too. The picture above doesn’t do it justice, really. The family thought the salad was well worth blogging about.
What’s GOOD: lovely for a warm summer’s evening, tender juicy chicken, powerful curry dressing (if you aren’t enamored with curry, either eliminate it or reduce the quantity of curry powder), and the texture from the asparagus, grapes and pine nuts.
What’s NOT: only that there are several steps (steeping the chicken, cooking the asparagus and the other general prep).
printer-friendly PDF and MasterCook file (click link to open recipe)
Curried Chicken Salad with Asparagus, Red Grapes and Pine Nuts
Recipe By: My adaptation of a Kalyn’s Kitchen recipe
Servings: 6
1 pound asparagus spears — trimmed and cut into diagonal 2 inch pieces
1 whole lemon — (zest the skin and squeeze the juice)
3 large chicken breasts without skin — to yield about 4 cups
1 cup orange juice — mixed with 2 cups water
1 cup green onion — sliced
1/2 cup pine nuts — toasted
1 cup red grapes — halved
salt and fresh-ground black pepper to taste
2 cups arugula — or more if needed
3 cups romaine lettuce — chopped or torn, or more if needed
DRESSING:
5 tablespoons Greek yogurt, full-fat — may substitute sour cream or buttermilk
1/3 cup mayonnaise
2 tablespoons EVOO
1 tablespoon fresh lemon juice — or more if desired
1 tablespoon curry powder
2 teaspoons Dijon mustard
2 teaspoons white vinegar — or more lemon juice
2 teaspoons lemon zest
1/4 teaspoon sea salt
1. Bring a pot of salted water to a boil. Cut off woody ends of asparagus. Cut asparagus on the diagonal into pieces and then cook in salted water for 3 minutes. Do not overcook – you want the asparagus to be tender-crisp.
2. Zest the lemon then cut lemon in half and squeeze the juice. Set aside.
3. In another saucepan, combine the orange juice and water. Season liquid with a sprinkling of salt and pepper. Bring to a simmer. Gently slide the chicken breasts into the water. Cover, bring the water back to a simmer, and remove from the heat. Set pan aside for about 45 minutes to 1 hour. The chicken will have poached/cooked during that time. Remove chicken, drain, allow to cool. Discard the cooking water. Cut chicken into small bite-sized pieces. You may also use any leftover chicken or rotisserie chicken for this salad.
4. Whisk together yogurt, mayo, lemon juice, curry powder, Dijon mustard, EVOO, vinegar (or more lemon juice) lemon zest and sea salt to make the curry dressing. Taste for seasoning.
5. Drain asparagus into a colander. Then lay out a paper towel on the counter and spread out the asparagus on the towel. Cover with another paper towel and gently blot away as much water as possible.
6. Slice green onions on the diagonal and toast the pine nuts.
7. Combine diced chicken, asparagus, green onions, grapes, arugula and Romaine with desired amount of dressing; you may not need all the dressing if you prefer your salads to be fairly dry. Gently stir in the green onion and grapes. Season the finished salad to taste with salt and fresh-ground black pepper, and serve, sprinkling the toasted pine nuts all over the top of the salad. If you have any extra dressing you might want to add a bit more right when you serve the salad. If you prefer, you can leave the asparagus whole, and serve the spears on top of the salad – with the toasted pine nuts – for a pretty appearance.
Per Serving: 411 Calories; 20g Fat (43.5% calories from fat); 37g Protein; 23g Carbohydrate; 6g Dietary Fiber; 107mg Cholesterol; 285mg Sodium; 13g Total Sugars; 0mcg Vitamin D; 103mg Calcium; 5mg Iron; 1183mg Potassium; 458mg Phosphorus.

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