Lisa Garza’s Curry Chicken Salad
4 chicken breasts
2 tbsp kosher salt
½ tsp fresh ground pepper
1 bay leaf
½ cup Spicy Sugar Toasted Pecans
½ cup dried Washington cherries
2 tbsp mango chutney
2 tbsp Indian red curry paste
To taste canola mayonnaise or aioli
Combine water, salt, pepper and bay leaf.
Bring salted water to a boil.
Add chicken breasts and poach for 5 minutes.
Let chicken rest in hot water bath for 10 minutes.
Let the chicken cool.
Chop chicken into bite size pieces.
Add mayo and blend well with spoon.
Add curry and blend well.
Add remaining ingredients and blend well.
Chicken salad is best when you make it a few hours in advance.
Enjoy over cabbage leaves with a dollop of greek yogurt and chives.