Photo: Erin Kunkel
Turmeric tints this familiar Anglo-Indian chicken salad a marigold-yellow color. For a spicier dish, add a touch more fiery cayenne. The salad can be served mounded on lettuce leaves, stuffed into avocado halves, or even between slices of bread for sandwiches.
Serves 4 to 6
Season the chicken breasts with 1/2 tsp. salt and 1/2 tsp. pepper. In a frying pan over medium-high heat, warm the olive oil. Add the chicken breasts, skin sides down, and cook until lightly browned, about 5 minutes. Add the rosemary, turn the chicken breasts over, and cook until browned on the second side, 4-5 minutes.
Pour the wine into the pan with the chicken and stir to scrape up any browned bits on the pan bottom. Add 1/4 cup water, cover, reduce the heat to low, and cook, adding more water if needed, until the chicken is opaque throughout, about 35 minutes. Set aside and let cool. The chicken can be cooked ahead, covered, and refrigerated overnight. Remove the skin from the chicken breasts and discard. Remove the meat from the bones and tear into bite-sized pieces. Set aside.
In a bowl, whisk together the mayonnaise, yogurt, crème fraîche, cumin, cayenne, turmeric, 1/2 tsp. salt, and 1/2 tsp. pepper. Add the chicken, celery, onion, chopped parsley, and nuts (if using). Turn to coat with the mayonnaise mixture. To serve, line individual plates with red leaf lettuce leaves and top with a portion of chicken salad.
From Williams-Sonoma Salad of the Day: 365 Recipes for Every Day of the Year (Weldon Owen) by Georgeanne Brennan.
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Published on June 04, 2012