Cucina's Curried Chicken Salad

I love this chicken salad because it is so different from any other plain old chicken salad. Every time I make it I am asked for the recipe.

2 pounds boneless, skinless, cold poached chicken breasts, cut into 1-inch dice (sometimes I use a Costco rotisserie chicken)

4 ribs celery, thinly sliced on diagonal

2 cups red seedless grapes (I slice mine in half)

1/2 cup chopped walnuts (i leave these out)

1/2 cup golden raisins

In a large mixing bowl, combine the poached chicken, sliced celery, red grapes, walnuts and raisins.

Dressing

1 cup mayonnaise

1/4 cup half and half

1/2 cup apricot preserves

1/4 cup rice vinegar

2 tablespoons curry powder

1/2 teaspoon salt

1/2 teaspoon white pepper (i use black)

In a small bowl, whisk together all ingredients for dressing. Gently fold the dressing into the salad. Refrigerate for at least 1 hour before serving.

Restaurant note: Since we started serving this salad, not a day goes by when we don't sell out. It is easy, flavorful and with the addition of the apricot preserves, it gives the salad a sweet tangy edge to the chicken. The perfect luncheon salad, over greens, or just in a tick roll for a great sandwich.

Bajio Green Chili Chicken Salad

Yum, Yum, Yum. Worth the work.
Recipe found Here.

INGREDIENTS

2 Grilled Chicken Breasts

1 cup Green Chile Chutney

1 cup of Caramelized Onions

2 cups Fresh Pico De Gallo

1 cup Shredded Cheese (a mix of cheddar and jack cheese)

8 cups of Fresh Lettuce mix (a combination of red and green leaf is optimal)

Cilantro Lime Dressing

*

DIRECTIONS
For the chicken:

1.Marinate chicken breasts in 1 cup of lime juice and 1 cup oil, let stand for at least two hours in the refrigerator.
2.On a hot grill, grill the chicken with a bit of balsamic vinegar, until done and set aside to rest. Once the chicken has had time to cool, shred into small pieces.

For onion:

1.Slice 1 whole white onion into slices. In a medium saute pan, add 2 TBL spoons of oil and saute the onions until they are translucent.
2.Once the onions are done, add the shredded chicken and a cup of Green Chile Chutney, and saute all together until well heated.
Assembly:

On individual plates, pile with mixed greens, add a cup of Fresh Pico De Gallo. Add the warm chicken mixture and top with cheese and a cilantro lime dressing. Serve.