Curry flavored chicken salad with grapes and cantaloupe カレー味のメロンとぶどう入り鶏肉のサラダ

japanese cake

I am not sure what is the origin of the recipe for this salad but it may have been based on a recipe in one of the cookbooks or magazines we have. In any case, it is very interesting since it is curry flavored and uses a combination of yogurt, manogo chutney and mayonnaise as a dressing with the addition of fruit; cantaloupe and grapes.

I made this with left-over barbecued chicken but any cooked chicken will do. I coarsely shredded the chicken by hand. Other ingredients are chopped celery, scallion, and walnuts (pre-toasted). I added grapes and cubes of cantaloupe but the fruit can be added later.  The amount of the ingredients are all arbitrary. Of course, I use seedless grapes.

Dressing: I used 2/3 cup plain yogurt and 1/3 cup mayonnaise (happened to be home-made from pasteurized eggs), Japanese-style curry powder (1 tsp, as much as you like, yogurt reduces the heat of the curry so you can use quite a bit of curry powder). and mango chutney (2 tbs, I  like Major Grey’s). Season with salt if needed (I did not).

I served this as one of a small dish with a garnish of baby arugula, Campari tomato and a small dab of home-made mayonnaise. This small salad goes well with any drink. The curry flavor, sweetness of the mango chutney and of the fruit with crunch of walnuts all works well.

Comments on Facebook