Monday Night Martha: Chicken Curry Salad

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

This week's dish is adapted from Mark Bittman's Curried Chicken Salad recipe in his cooking bible, "How to Cook Everything." We have deep respect for Bittman, who writes the Minimalist cooking column in the New York Times, and it feels quasi-sacrilegious to alter Bittman's recipe in any way. But it's only because we've cooked so many of his dishes often enough that we feel confident enough to make a few minor tweaks. You'll find the original recipe here.

This is one of the those "kitchen sink" recipes where you can add whatever you have lying around.

Bittman recommends a half cup of diced green apple or a half cup of blanched, slivered almonds. Both are fabulous, however we prefer to add a half cup of dried cranberries and a half cup of chopped celery. The celery adds crunch and the cranberries add zing.

After deciding what to add to the salad, you'll need a pound of chicken breast. The original recipe calls for cooking it in lightly boiling chicken stock, which is great if you have some around the house. If not, you can just as easily pan fry the chicken in a drop of oil.

Once the chicken is cooked, we like to set it aside in the refrigerator for 15 minutes to allow it to cool down. Then shred the chicken into bite-sized pieces. You may find that hand-shredding the chicken will give you more tender bites than cutting it with a knife.

Mix several tablespoons of mayonnaise with a tablespoon of curry powder. We like to add salt and pepper, and a dash of sugar (or Splenda) to sweeten the sauce. It can be helpful to add a tablespoon or two of milk to keep the salad from being too dry.

Add the chicken, cranberries and celery (or whatever else you decided to throw in there) and mix it all together. If the salad seems too dry, add a bit more mayonnaise or yogurt or milk. If you do add milk, go very, very slowly and add it only a tablespoon at a time.

What is extra fabulous about this salad is that you can have it as a side dish with dinner, or as a lunch all on its own.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.