Whenever I’m in L.A. I make sure to get a curried chicken salad from Jones on Third* at least once. This weekend I tried making it myself. I adapted my recipe from this one, adding almonds and nonfat yogurt and halving the mayonnaise to make it a tad more bikini-season friendly.
* The one at Urth Caffé is also pretty good.
Curried Chicken Salad
1 whole boneless, skinless chicken breast (8 oz), halved
2 tbsp mayonnaise
2 tbsp nonfat plain yogurt
1/3 cup chopped almonds
1/4 cup soaked raisins
3 tbsp diced red onion
1 tbsp chopped fresh cilantro
1 tsp curry powder
Salt and black pepper
Mixed salad greens
Place chicken breast in a medium saucepan, add water to cover by 1″ and add salt and pepper. Bring water to boil, remove pan from heat, cover and let stand until chicken is just cooked through, about 15 minutes depending on the size of chicken. Transfer chicken to a plate and let the cool. Dice or shred chicken. Add yogurt, mayonnaise, almonds, raisins, onion, curry powder, and cilantro to a bowl. Add the diced chicken and mix. Add salt and pepper to taste.
Serve over a bed of greens and pretend you’re sitting in 70 degrees L.A. weather.