Grilled Chicken Curry Salad 4.000

Stacy Zarin Goldberg for The Washington Post

Nourish Jun 25, 2014

By combining the curry powder with lemon juice and zest in the marinade, you ensure that the gritty, over-seasoned effect of old-school curried chicken salad is a mere memory. The dressing is more yogurt than mayonnaise, and the flavors of the grilled chicken and the apple shine through.

This salad can serve as an entree on its own, or it can be used in sandwiches or to top grilled naan for a fusion version of bruschetta.

Make Ahead: The chicken needs to marinate for 30 minutes (at room temperature) or up to 2 hours (in the refrigerator).


Servings:
4 - 5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-5 servings; makes 4 cups

Ingredients
  • 1 teaspoon mild curry powder, or more to taste
  • Finely grated zest and fresh juice of 1 large lemon
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound thinly sliced chicken breast cutlets
  • 1/3 cup nonfat or low-fat plain yogurt
  • 2 tablespoons regular or low-fat mayonnaise
  • 1 large sweet and crunchy apple, cored and cut into 1-inch matchsticks
  • 2 tablespoons finely chopped cilantro

Directions

Combine the curry powder, lemon zest and juice, and oil in a zip-top bag. Season lightly with salt and pepper, then add the chicken cutlets. Seal the bag, pressing out as much air as possible; massage to coat the chicken completely. Let sit at room temperature for 30 minutes, or refrigerate for 2 hours.

Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the marinated chicken cutlets on the grill. Close the lid and cook for 4 to 5 minutes, until the chicken has good grill marks and is almost cooked through. Turn the cutlets over, close the lid and cook until the cutlets are done throughout, 3 to 5 minutes. Transfer to a plate to cool for 15 minutes.

Slice each cutlet into 1 1/2-inch-long strips, each a generous 1/4-inch thick.

Whisk together the yogurt and mayonnaise in a large bowl; season lightly with salt and pepper. Add the sliced chicken, apple and cilantro, stirring to incorporate. Taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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